Hermetic Sealed Natural Gayo is a 100% Arabica coffee grown in the highlands of Gayo, Aceh. This coffee is processed using the Hermetic Sealed Natural method — a controlled fermentation process where coffee cherries are sealed in airtight bags to limit oxygen exposure during drying. This technique enhances the consistency of fermentation, producing a cleaner cup with more intense fruit sweetness and complexity. The result is a cup that beautifully expresses the unique terroir of Gayo: a balance of vibrant fruit notes, syrupy body, and refined acidity.

Tasting notes: Prune, Sweet Aromatic, Malic

Washed Mosto Process is an experimental coffee processing method that combines elements of the washed process with the use of mosto during fermentation. In coffee processing, mosto refers to the liquid extracted from previous coffee fermentations—rich in microorganisms, yeast, bacteria, organic acids, and sugars. This liquid is reused as a fermentation starter to influence and control the next batch. Flavor Characteristics Washed Mosto coffees typically show: Cleaner cup compared to natural mosto, Enhanced sweetness, Bright and structured acidity, Layered fruit complexity, and Refined fermentation notes (not overpowering) Tasting Notes : Red Apple, Peneapple, Lemonade

Co-Fermented Lychee Process is an experimental post-harvest coffee processing method where coffee is fermented together with lychee fruit to intentionally influence flavor development. This technique is part of modern specialty coffee innovation, designed to enhance aromatic intensity and create distinctive fruit-driven profiles. Tasting Notes : Lychee, Strawberry, Sunkist

Gayo Wine Fermentation is a 100% Arabica coffee cultivated in the lush highlands of Gayo, Aceh. This coffee is processed using the Wine Fermentation method — a natural process where ripe coffee cherries undergo an extended fermentation period, allowing the mucilage to develop deep, wine-like characteristics. The controlled fermentation enhances the coffee’s complexity, resulting in a cup rich with fruit intensity, lively acidity, and a smooth, syrupy body. The result is a distinctive and expressive cup that captures the bold, fruity essence of Gayo coffee.

Tasting notes: Winey, Ripe Fruits, Chocolate.

Anaerobic Natural Process is a post-harvest coffee processing method where whole coffee cherries are fermented in a sealed, oxygen-free (or low-oxygen) environment before being dried in natural style (with the fruit still intact). This technique is widely used in specialty coffee to create more intense, complex, and fruit-driven flavor profiles. Flavor Characteristics Anaerobic Natural coffees typically show: Intense fruit-forward profile, Elevated sweetness, Complex acidity, Wine-like or boozy aromatics, Jammy or syrupy body, Long, lingering finish Tasting Notes : Longan, Melon, Orange

Gayo Natural is a 100% Arabica coffee grown in the highlands of Gayo, specifically in the Bener Meriah region of Aceh. This coffee is processed using the Natural method — where whole coffee cherries are dried under the sun before the beans are separated from the fruit. The natural drying process allows the beans to absorb the sweetness and fruitiness of the cherry, resulting in a cup with vibrant flavors and a syrupy body. Gayo Natural showcases a modern expression of Gayo coffee — lively, fruity, and full of character.

Tasting notes: Tropical Fruits, Berries, and Brown Sugar.

Gayo Full Washed is a 100% Arabica coffee cultivated in the lush highlands of Gayo, precisely in Paya Dedep village, Jagong Jeget, Aceh. This coffee is processed using the Full Washed method — a traditional wet process where the coffee cherries are pulped, fermented, and thoroughly washed to remove the mucilage before drying. This meticulous process produces a clean and refined cup profile, emphasizing clarity, balance, and bright acidity. It beautifully showcases the terroir of Gayo, offering a classic expression of Indonesian Arabica with elegant sweetness and a smooth finish.

Tasting notes: Tangerine, Orange, Brown Sugar.