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.
Experience the boldest profile in our collection with the Gayo Wine Specialty Series. Harvested from the legendary highlands of Aceh Gayo, these Ateng Super beans undergo an extended fermentation process that mimics the complex, fruity characteristics of fine wine—all without the alcohol.
This specialty roast is a celebration of deep, fermented sweetness. Indulge in its signature Winey sensation, layered with the bold tropical aroma of Jackfruit and the sophisticated, juicy tartness of Dark Cherry. Roasted to a Medium Light profile, this coffee is specifically optimized for filter brewing to ensure a crystal-clear expression of its vibrant and funky character.
Technical Specifications:
Origin: Aceh, Gayo – Indonesia
Varietal: Ateng Super
Process: Wine (Extended Fermentation)
Roast Profile: Medium Light Roast (Optimized for Filter)
Taste Notes: Winey, Jackfruit, Dark Cherry
Brewing Mastery:
Brewing Guide: For the most vibrant and aromatic cup, brew with water at 90 – 95 °C.
Resting Time: We recommend a resting period of 7 – 14 days after the roasting date for the fermented complexity to fully develop.
