Reverse Bondowoso is a seasonal coffee from Bondowoso, East Java, sourced from the Ijen highlands at 1,700 MASL. This coffee features Java & USDA varieties and is processed using the distinctive Reverse Natural method by Masiyan, from the 2026 harvest.

The Reverse Natural process brings a unique expression to the coffee, highlighting a vibrant and fruit-forward character while retaining the sweetness and complexity of the beans. In the cup, expect juicy peach, bright mandarin orange, and sweet longan, creating a refreshing and layered drinking experience.

Tasting Notes: Peach · Mandarin Orange · Longan

Washed Mosto Process is an experimental coffee processing method that combines elements of the washed process with the use of mosto during fermentation. In coffee processing, mosto refers to the liquid extracted from previous coffee fermentations—rich in microorganisms, yeast, bacteria, organic acids, and sugars. This liquid is reused as a fermentation starter to influence and control the next batch. Flavor Characteristics Washed Mosto coffees typically show: Cleaner cup compared to natural mosto, Enhanced sweetness, Bright and structured acidity, Layered fruit complexity, and Refined fermentation notes (not overpowering) Tasting Notes : Red Apple, Peneapple, Lemonade

Carbonic Maceration Natural is a distinctive specialty coffee from Jagong Jeget, Aceh Gayo, featuring the P88 single varietal and processed using the Natural Carbonic Maceration method. This innovative fermentation technique enhances the coffee's natural sweetness while developing a vibrant, fruit-forward profile with exceptional clarity and complexity.

In the cup, expect the bright juiciness of raspberry, followed by the delicate sweetness of peach, and rounded off with rich molasses notes that add depth and a silky body. The result is a beautifully balanced cup with lively acidity, refined sweetness, and a clean, lingering finish.

Roasted exclusively for filter brewing, Carbonic Maceration Natural delivers a vibrant and elegant coffee experience, with flavors that continue to evolve beautifully as the coffee cools.

Tasting Notes: Raspberry • Peach • Molasses

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

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 is a distinctive expression of Aceh Gayo coffee, crafted to reveal the vibrant character of the Ateng Super varietal through an innovative Honey Mosto process. Grown in the highlands of Atu Lintang, Aceh Gayo at an elevation of 1,700 MASL, this coffee delivers exceptional sweetness, clarity, and complexity in every cup.

The cup opens with the crisp brightness of green apple, followed by the nostalgic sweetness of lemon candy. A subtle hint of spice adds warmth and depth, creating a beautifully balanced profile with a clean, lingering finish. Roasted exclusively for filter brewing, Nektars showcases remarkable transparency, silky sweetness, and an elegant structure that evolves as the coffee cools.

Designed for coffee enthusiasts seeking a refined and fruit-driven experience, Nektars reflects the harmony between innovative processing techniques and the exceptional terroir of Aceh Gayo.

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.