Qudrah Simahara

"Through Gayo Origin Project, Nofri Tri Hapid leads coffee processing in the highland subdistrict of Atu Lintang, Central Aceh.
For Nofri, specialty coffee processing always begins with a thorough evaluation of the raw material, assessing cherry maturity, sugar density (Brix), pH levels, and ambient weather before selecting any fermentation pathway or processing method. Applying this philosophy to his Honey processed lot, Nofri avoids rigid, one-size-fits-all recipes in favor of a approach tailored to the natural character of the fruit. By carefully monitoring ambient humidity and controlling drying speed in Atu Lintang, his precise technique protects the parchment while unlocking sweetness and preserving the authentic terroir.
Nofri firmly believes that exceptional quality is the result of a chain of mindful decisions, starting with well-tended trees and selective harvesting. Driven by transparency and social responsibility, he strives to ensure that every milestone achieved by Gayo Origin Project brings genuine recognition and shared benefits to the local farmers, cherry pickers, and processing workers who make the harvest possible."

“There is no single processing method that fits every coffee. Our job is to understand the character of the raw material first, select the right method, and execute it consistently so the true identity of the fruit shines in the cup.”