In its third generation, Armiyadi expertly cultivates flavorful Gayo coffee. Started by the owner's grandfather and continued by his father, this 3-hectare farm boasts 4,000 coffee plants per hectare. Utilizing a unique hedge planting system instead of the traditional method, they maximize tree density and overall production. The farm also maintains sufficient shade and soil fertility by using fermented goat and cow manure mixed with coffee skin waste. Other trees, such as Lamtoro, banana, and avocado, provide additional diversity. After a 12-hour fermentation period, the cherry is pulped, washed four times, and dried until it reaches 35% moisture. Then it is hulled, dried again to 12% moisture, and sorted. As a hub for learning, the farm offers coffee education on-site and shares content on Instagram. Their innovative planting method has garnered attention from other farmers, who are now implementing this technique. With a goal of producing 2-4 tons of green beans per year so they can improve the welfare of the coffee farmers and encourage the younger generation to continue growing and farming quality coffee.