This blend is designed as an approachable entry point for those beginning their journey into filter coffee. Its profile is crafted to be easy to enjoy, allowing drinkers—especially beginners—to clearly recognize and appreciate the tasting notes in each cup.
This coffee is a curated blend from two different origins, Aceh Gayo and Tana Karo. Although sourced from different regions, both come from the same landmass of Sumatra, resulting in a harmonious profile that is balanced rather than contrasting.
To enhance clarity of flavor, this coffee is processed using a combination of co-fermented and classic post-harvest methods. This approach brings out a more expressive profile, with tasting notes that are easier to identify while maintaining the natural balance of the coffee.
The result is a clean, clear, and enjoyable cup—perfect for daily drinking or as a starting point for exploring specialty coffee.

Tasting Notes : Lychee, Lime, Hint of Chocolate

Gayo Wine Fermentation is a 100% Arabica coffee cultivated in the lush highlands of Gayo, Aceh. This coffee is processed using the Wine Fermentation method — a natural process where ripe coffee cherries undergo an extended fermentation period, allowing the mucilage to develop deep, wine-like characteristics. The controlled fermentation enhances the coffee’s complexity, resulting in a cup rich with fruit intensity, lively acidity, and a smooth, syrupy body. The result is a distinctive and expressive cup that captures the bold, fruity essence of Gayo coffee.

Tasting notes: Winey, Ripe Fruits, Chocolate.

Hermetic Sealed Natural Gayo is a 100% Arabica coffee grown in the highlands of Gayo, Aceh. This coffee is processed using the Hermetic Sealed Natural method — a controlled fermentation process where coffee cherries are sealed in airtight bags to limit oxygen exposure during drying. This technique enhances the consistency of fermentation, producing a cleaner cup with more intense fruit sweetness and complexity. The result is a cup that beautifully expresses the unique terroir of Gayo: a balance of vibrant fruit notes, syrupy body, and refined acidity.

Tasting notes: Prune, Sweet Aromatic, Malic

Anaerobic Natural Process is a post-harvest coffee processing method where whole coffee cherries are fermented in a sealed, oxygen-free (or low-oxygen) environment before being dried in natural style (with the fruit still intact). This technique is widely used in specialty coffee to create more intense, complex, and fruit-driven flavor profiles. Flavor Characteristics Anaerobic Natural coffees typically show: Intense fruit-forward profile, Elevated sweetness, Complex acidity, Wine-like or boozy aromatics, Jammy or syrupy body, Long, lingering finish Tasting Notes : Longan, Melon, Orange

Gayo Natural is a 100% Arabica coffee grown in the highlands of Gayo, specifically in the Pantan Musara region of Aceh. This coffee is processed using the Natural method, where whole coffee cherries are sun-dried before the beans are separated from the fruit.

This natural drying process allows the beans to absorb the sweetness and fruity characteristics of the cherry, resulting in a cup with vibrant flavors and a syrupy body.

This natural coffee is post-harvest processed at the Ribang Gayo Cooperative, managed by an experienced processor, Mr. Asman Ariyanto. He is one of Aceh’s most respected coffee processors and a proud winner of the 1st place Cup of Excellence (COE) in 2021–2022.

Gayo Natural presents a modern expression of Gayo coffee—lively, fruity, and full of character.

Tasting Notes : Cherry, Dried Fruit, & Blueberry

Gayo Natural is a 100% Arabica coffee grown in the highlands of Gayo, specifically in the Bener Meriah region of Aceh. This coffee is processed using the Natural method — where whole coffee cherries are dried under the sun before the beans are separated from the fruit. The natural drying process allows the beans to absorb the sweetness and fruitiness of the cherry, resulting in a cup with vibrant flavors and a syrupy body. Gayo Natural showcases a modern expression of Gayo coffee — lively, fruity, and full of character.

Tasting notes: Tropical Fruits, Berries, and Brown Sugar.

Nektars - Honey Process is a 100% Arabica coffee grown in the highlands of Gayo, specifically in Permata Village, Aceh. This coffee features a blend of Typica, Ateng, and Tim Tim varieties, contributing to a layered and well-balanced flavor profile.
This coffee is processed using the Honey method, where a portion of the mucilage is intentionally left on the beans during drying. This technique results in a cup with a smoother body, pronounced sweetness, and a more controlled acidity.
The flavor profile presents a balance between natural sweetness and clean characteristics, with a smooth texture and a pleasant, lingering finish.

Tasting Notes: Orange, Black Tea, Chocolate

Gayo Full Washed is a 100% Arabica coffee cultivated in the lush highlands of Gayo, precisely in Paya Dedep village, Jagong Jeget, Aceh. This coffee is processed using the Full Washed method — a traditional wet process where the coffee cherries are pulped, fermented, and thoroughly washed to remove the mucilage before drying. This meticulous process produces a clean and refined cup profile, emphasizing clarity, balance, and bright acidity. It beautifully showcases the terroir of Gayo, offering a classic expression of Indonesian Arabica with elegant sweetness and a smooth finish.

Tasting notes: Tangerine, Orange, Brown Sugar.