Indonesia Gayo Wine Process

Tasting Notes: 

Honey Suckle, Red Wine, Passion Fruit, White Blossom

Process: 25 Day Anaerobic Natural

Elevation: 1550M

Variety: Typica, Abyssinia, Catimor, P-88

Grown in the lush, high-elevation regions of Sintep 

and Kenawat in Aceh, Sumatra, this coffee thrives at 1500–1600 meters above sea level in rich black humus soil. Its unique flavor profile comes from a meticulous Anaerobic Natural process known as the “Wine Process.” Freshly harvested cherries are washed and sealed in airtight containers, where they ferment for 25 days, creating bold, wine-like aromas and flavors. After fermentation, the cherries are carefully dried, milled,

and sorted to perfection before making their journey

to your cup. It’s a wild, vibrant taste experience straight from Central Aceh’s humid, fertile landscape!