Brewing GuidesMaster specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Master specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Roasting InsightGo deeper into roast profiles, development curves, and flavor chemistry. Discover how Coffest creates consistent, data-driven artisan roasting shaped by Sumatra’s terroir.
Explore the legendary lands of Gayo, Lintong, Mandheling, Kerinci, and more. Learn how Sumatra’s highlands and processing methods shape bold, complex flavors.
Stories behind our farmers, roasting craft, sustainability efforts, and partnerships. Get industry updates and insights from Coffest’s journey to make Sumatra coffee global.
Push the boundaries of flavor with our Gayo Natural Anaerobic Specialty Series. This variant represents the cutting edge of coffee processing, where the beans are fermented in an oxygen-free environment to unlock intense, complex, and vibrant tropical notes that you won't find in traditional roasts.
Experience a bold and exotic flavor journey featuring the lush sweetness of Mango, the distinctive aromatic punch of Jackfruit, and a smooth, lingering Chocolate finish. Expertly roasted to a Medium Light profile, this coffee is specifically crafted for filter brewing methods to ensure maximum clarity of its unique anaerobic character.
Technical Specifications:
Origin: Aceh, Gayo – Indonesia
Varietal: Ateng Super
Process: Natural Anaerobic (Oxygen-free fermentation)
Roast Profile: Medium Light Roast (Optimized for Filter)
Taste Notes: Mango, Jackfruit, Chocolate
Brewing Mastery:
Brewing Guide: For the most vibrant and complex extraction, brew with water at 90 – 95 °C.
Resting Time: We recommend a resting period of 7 – 14 days after the roasting date to allow the intense anaerobic flavors to fully peak.
