Gayo Honey Anaerobic - 150 gram

Gayo Honey Anaerobic Arabica Coffee Beans

Single-origin, specialty-grade coffee processed using the Honey Anaerobic method. Roasted fresh after your order is placed.

WHY HONEY DOESN’T MEAN HONEY >>

“A breathtaking reimagining of a Sumatran legend. This Honey Anaerobic Gayo defies all expectations, opening with the crisp, bright bite of fresh green apple. The vibrant start beautifully deepens into the comforting richness of crushed cocoa nibs, before settling into the refined, lingering elegance of black tea. Layered, bold, and brilliantly balanced.”

The sweetness is reminiscent of green apple: fresh, slightly tart, and never heavy. In the middle, dry chocolate notes from cocoa nibs emerge, followed by a black tea finish that leaves the palate feeling clean. The fruit character is distinct yet refined, and the sweetness becomes more pronounced as the coffee cools.

Honey here does not mean honey, and no honey is added. Honey refers to the processing method: the skin of the coffee cherry is removed, but the sticky mucilage is deliberately left on the beans as they dry—resembling honey in its texture, hence the name. This mucilage contributes sweetness and body.

The anaerobic process adds another step: fermentation in a sealed, oxygen-free container before drying, allowing the fruit characteristics to become more pronounced.

The result lies somewhere in between—fruity and sweet like a natural-processed coffee, yet clean like a washed coffee.

Grown in Nosar, Bener Meriah, at an altitude of 1,400–1,600 meters above sea level. If you can’t decide between washed and natural, this Arabica coffee is the answer.

SPECIFICATIONS >>

Origin: Nosar, Bener Meriah, Aceh — Indonesia

Process: Honey Anaerobic

Varietals: Bourbon, Ateng Super

Altitude: 1,400–1,600 meters above sea level

Grade: Specialty

Roast: Light Medium Roast, designed for filter brewing

TASTE NOTES >>

Green Apple | Cocoa Nibs | Black Tea

Based on this lot’s cupping sheet, not the supplier’s description.

BREWING GUIDELINES >>

01 // Let it rest.

Filter: 7–10 days from the roast date.

Espresso: 7–14 days from the roast date.

02 // Use clean water.

Recommended TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is non-negotiable.

04 // Follow the brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

Green beans: Moisture content, density, and defects.

Roasting: First crack, development time, Agtron readings, and cupping notes.

Two-person evaluation: Two people assess each lot. The QC lead makes the final decision, and the head roaster confirms it.

Failed lots are never discounted. They are never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: custom blends and roasting profiles tailored to your specifications. Chat with us for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE >>

Record a single-take unboxing video, starting with the package still sealed and continuing through the opening process.

Without an unboxing video, damage claims cannot be processed. We are not responsible for product damage caused by the shipping service or customer error.