Brewing the Future from Gayo Coffee and Nipah Fruit
Few would have imagined that nipah fruit could be paired with coffee. For years, the plant, which grows in the coastal swamps of Aceh, has been viewed more as part of the natural landscape than as an economically valuable commodity. However, through the efforts of five students from Syiah Kuala University (USK), this perception is beginning to change. They have blended nipah fruit with Gayo Arabica Coffee to create Nipharia, a beverage that introduces a new flavour profile while elevating the potential of previously marginalised local resources.
Syiah Kuala University in Aceh does more than just build academic capabilities and human resources; the oldest and largest state campus in Indonesia’s westernmost province also continues to foster innovation and creativity among its students. Among these achievements is a group of students from various study programmes who have successfully created a functional beverage innovation based on local wisdom, titled ‘Nipharia’.
The Nipharia product combines the premium quality of Gayo Arabica Coffee with nipah fruit (Nypa fruticans). Nipah is a characteristic swamp plant in the coastal areas of Aceh, particularly in the swampy regions of the South Malacca coast. To date, the utilisation of the nipah plant has not been optimal, often left to grow wild without any value-added processing.
This innovation is not only profit-oriented but also carries a social mission to improve the welfare of coastal communities. Due to this remarkable idea, the USK team successfully secured funding from the 2026 Student Entrepreneurship Development Programme (P2MW) from the Ministry of Higher Education, Science, and Technology.
The leader of the Nipharia team, Teuku Arief Kamilussyifak, explained that the business idea originated from concerns regarding the lack of nutritional literacy and the underutilisation of nipah fruit among young people. “We saw a gap between the biodiversity of the Aceh coast and modern urban lifestyles. Nipharia exists to bridge that gap,” said Arief on Monday (29/6).
Nipharia is packaged as a cold brew coffee blended with nipah syrup and jelly as a natural sweetener. In addition to being refreshing, the drink offers a unique flavour profile and is rich in fibre, making it a healthy functional beverage choice.
The team’s supervising lecturer, Fakhri Ramadhan, revealed that the product development was conducted using a structured approach. “Every stage, from raw material processing to marketing strategies, has been carefully designed. We want Nipharia to do more than just participate in the Food and Beverage (F&B) market; we want it to provide a real impact on the local economic ecosystem,” said Fakhri.
The market validation for Nipharia has already been proven. In the recent Bhayangkara Fest event, all stock brought to the event was sold out. Currently, the product is widely distributed in Banda Aceh, ranging from university environments to public spaces such as Car Free Day (CFD).
Looking ahead, Nipharia is committed to strengthening four main pillars. This innovation was born from cross-disciplinary collaboration at Syiah Kuala University.
“This business is a manifestation of our contribution towards achieving the Sustainable Development Goals (SDGs). We hope that Nipharia can become a pioneer in the development of agro-industry based on local raw materials that can compete in the modern market,” added Teuku Arief.