Gayo Natural Arabica Coffee Beans

Single origin, specialty grade, Natural process. Roasted after your order is placed.

WHY WE WRITE “ATENG SUPER” INSTEAD OF HIDING IT >>

“A sun-kissed classic from the Gayo Highlands. Our Gayo Natural is a celebration of patience and earth. Dried slowly with the whole cherry intact, it delivers a profound sweetness — where the zest of orange meets the rich depth of raisins and the comforting warmth of palm sugar. A rounded, full-bodied experience that feels like a warm embrace.”

This is a different Gayo from our Gayo Fullwash. The coffee cherries are dried whole, allowing sugars and flavor compounds from the fruit to influence the beans, resulting in a much fruitier cup.

Ripe jackfruit comes first, rich and sweet. Dark chocolate holds the middle together, keeping the sweetness from becoming overwhelming. The finish brings a dry, clean tartaric acidity reminiscent of wine. The fruit notes open up most noticeably as the cup begins to cool.

If black coffee has always tasted bitter and one-dimensional to you, this is often the cup that changes your mind.

The varietal in this lot is Ateng Super, a local Acehnese selection from the Catimor family. Many sellers choose not to disclose it because Catimor has a poor reputation. We choose to name it.

Ateng Super is still Arabica, and at 1,450–1,600 meters above sea level in Arul Badak, Central Aceh, this varietal delivers the substantial body that supports the Natural process.

Catimor's poor reputation comes from low-altitude farms and careless harvesting, not from the varietal name itself. We trust the cupping sheet more than varietal prestige.

SPECIFICATIONS >>

• Origin: Arul Badak, Central Aceh, Aceh, Indonesia

• Process: Natural

• Varietal: Ateng Super

• Altitude: 1,450–1,600 meters above sea level

• Grade: Specialty

• Roast: Light-Medium Roast, intended for filter brewing

TASTE NOTES >>

Chocolate | Jackfruit | Tartaric

Taken from the cupping sheet for this specific lot, not from the supplier's description.

BREWING GUIDE >>

01 // Let it rest first.

• 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 not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature 91–94°C, medium grind.

• Espresso: 1:2 ratio, water temperature 90–92°C, extraction time 25–30 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: blends and roasting profiles are developed to meet your specifications. Contact us via chat for a consultation.

Specialty-grade, 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 while the package is still sealed. Claims regarding damage cannot be processed without this video.

We are not responsible for product damage caused by the shipping service or customer error.