Sumatra Putra Gayo Mill - Anaerobic Natural

We Taste - Marshmallow, grape soda, tamarind

Coffees in Sumatra are typically wet-hulled due to high humidity and to expedite time to market. Wet-hulling tends to diminish acidity and create musty flavors, so Iwannitosa Putra of Putra Gayo Mill does things a little differently. Instead of removing the pulp and parchment before the coffee seed is dried, the mill conditions the ripe, fully-intact cherries in airtight containers. The drying cherries are fermented anaerobically (without oxygen) over 25 days, yielding a sweet, clean, even juicy coffee. Light-medium roasting balances a delicate marshmallow sweetness with tart, savory tamarind and delightfully-fermented grape soda, complex and pillowy across all brewing methods. 

Roast: Medium
Process: Anaerobic Natural
Variety: Gayo 1 (Tim Tim aka Timor, an Arabica-Robusta hybrid) + Gayo 2 (maybe BorBor, a cross between Timor and Bourbon) + Gayo 3
Elevation: 1,400 - 1,650 masl
Locations: Aceh Tengah + Bener Meriah Regencies, Aceh Province, Sumatra Island of Indonesia
Producer: Putra Gayo Mill - Owned by Iwannitosa Putra
Farm: Putra Gayo, 250 hectares
Grades / Certifications: Microlot
Harvest: Nov. 2024 - Jan. 2025 + April - May 2025

Brew Guides
Espresso: 1:2.0 in 28-29 sec.
Filter: 1:16.0