Indonesia, Wine Gayo Natural, 40 Days Fermentation

Our selection of Gayo specialty beans undergoes a wine processing technique, a favored practice among Indonesian farmers. This method entails fermenting overripe coffee cherries and subsequently sun-drying them on an African bed. Despite the term “wine,” no alcohol is present in the process. The outcome is a collection of coffee beans that exhibit remarkable layers and complexity, characterized by a pronounced liquor chocolate fragrance, complemented by whiskey undertones and intricate fruity notes. The coffee offers a notably juicy mouthfeel and lively acidity, making it a unique experience in its own right.