Gayo Natural Anaerobic Arabica Coffee Beans

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

WHY YOU SHOULD TRY NATURAL ANAEROBIC >>

“An explosion of tropical sunshine. Gayo Natural Anaerobic is where tradition meets the cutting edge of fermentation. By removing oxygen during the process, we’ve intensified its soul — unveiling deep layers of mango, jackfruit, and chocolate wrapped in a rich, syrupy body. A vibrant journey for those who crave a bold and unforgettable cup.”

Anaerobic is not just a fancy word used to justify a higher price. The coffee cherries are fermented in sealed tanks without oxygen, with temperature and time carefully measured, before being dried whole.

The process takes longer, requires more labor, and carries significantly greater risks. If fermentation goes too far, the result is not fruitiness but alcohol and vinegar. Some anaerobic lots on the market are actually failed batches being sold as something unique.

We chose not to push this lot that far. Fermentation was stopped when the fruit character was at its most expressive: rich, aromatic ripe mango up front, jackfruit in the middle — like our Gayo Natural, but more concentrated — and dark chocolate in the background to keep the sweetness from becoming overwhelming.

Sourced from Nosar, Bener Meriah, at an altitude of 1,400–1,600 meters above sea level.

SPECIFICATIONS >>

• Origin: Nosar, Bener Meriah, Aceh, Indonesia

• Process: Natural Anaerobic

• Varietal: Ateng Super

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

• Grade: Specialty

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

TASTE NOTES >>

Mango | Jackfruit | Chocolate

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

BREWING GUIDE >>

01 // Let it rest first.

• Filter: 10–14 days from the roast date.

• Espresso: 14–21 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: 1:16 ratio, water temperature 90–93°C, medium grind.

• Espresso: 1:2.5 ratio, water temperature 89–91°C, extraction time 26–30 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.