Gayo Mossto Natural - 150 gram

Gayo Mossto Natural Arabica Coffee Beans

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

WHY CAN THE FERMENTATION BE REPEATED? >>

“A seductive elixir born from the rare Mossto process, where cherries are bathed in their own rich nectar. This Gayo erupts with the intensely sweet, tropical vibrancy of ripe mango and fragrant lychee tea. A lingering, elegant black tea finish grounds this breathtaking masterpiece.”

Lychee comes first, fragrant and almost floral. Mango follows, filling the middle with a rich, tropical sweetness, before a black tea finish brings everything back into balance. Sweet and aromatic, yet never sticky.

Mossto comes from the Spanish word mosto, meaning freshly pressed fruit juice—a term borrowed from the world of winemaking.

In coffee processing, mossto is the liquid naturally released as coffee cherries ferment. It is rich in sugars, organic acids, and living microorganisms. Rather than being discarded, this liquid is reused to initiate fermentation in the next batch, much like a starter culture.

No external yeast or additional ingredients are introduced. Instead, these Arabica coffee beans ferment in the juice of the coffee fruit itself.

The purpose is not just to develop flavor, but also to make the fermentation process repeatable. The farmers preserve the starter culture; we preserve the records. The intention is the same.

Sourced from Nosar, Bener Meriah, at an altitude of 1,400–1,600 meters above sea level, this coffee comes from the same village as our Gayo Honey Anaerobic—but its flavor takes a completely different direction.

SPECIFICATIONS >>

Origin: Nosar, Bener Meriah, Aceh — Indonesia

Process: Natural Mossto

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 >>

Lychee Tea | Mango | 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.