Indonesia has many types of coffee spread throughout the region. Coffee in every area has a distinctive flavor. One of them is Gayo coffee originating from Aceh. Gayo Coffee, in addition to famous in its own country, is also known by coffee lovers abroad, especially in the European Union. In Aceh itself, Gayo coffee is mostly grown in the highlands. There are three areas that became the center of Gayo coffee, namely Central Aceh District, Bener Meriah and Gayo Lues. The three regions have 60 varieties and cultivated variety of Gayo coffee. However, from many varieties, two of them are taken to be developed, namely varieties Gayo 1 and Gayo 2. Development of these two varieties is a suggestion from the Ministry of Agriculture because both are considered to have good quality. "Two varieties are recommended varieties from the Ministry of Agriculture that have been tested from the quality and productivity," said Iwan Juni, a coffee pemehati Aceh origin.Varieties Gayo 1 and Gayo 2, continued Iwan June, based on taste test. Gayo 1 excels in the enzymatic flavor (perisa) group. While Gayo 2 in the flavor sugar browning group. Coupled with the viscosity (body) arabica Gayo which is one of the best viscosity in the world, both of these varieties become the favorite of the world coffee buyers. Ministry of Agriculture, continued Iwan, has released varieties Gayo 1 and Gayo 2 as the leading variety in 2010. The main features of the Gayo 1 variety are high and sturdy growth, dark green leaf color, light brown pupus, young green colored fruit, bright red colored ripe fruit, slightly elongated fruit shape, slightly blunted tip, ripe fruit less simultaneously, more tolerant to leaf rust disease and the quality of physical and brewing quality is very good. While the phylogenetic origin of Gayo 1 is not known for certain. However, from the details of plant monology, leaf shape, size of flowers and fruit dompolan with segments (internodia) long allegedly derived from the population of East Timorese arabusta coffee. Arabusta East Timor is a natural cross between arabica coffee and robusta coffee that occurs in East Timor. In 1979-1980s, this variety was developed throughout the arabica coffee development area in Indonesia through the Project of Rejuvenation, Rehabilitation and Expansion of Export Crops (PRPTE), including the Gayo Highlands. Since the breakthrough of the resistance of Catimor Jaluk Variety to leaf rust disease, in the early 2000s, many farmers turned to develop a dense East Timorese varieties and more resistant to leaf rust disease, then use it as a source of seed.
