Arabica Gayo Coffee Bean, Speciality, Natural (Unroasted)
Natural Process (Dry Process)
In the natural process, also known as the dry process, ripe coffee cherries are carefully handpicked from the coffee trees and laid out in thin layers to dry naturally in the sun.
During the drying process, the cherries shrink and the pulp surrounding the beans ferments, imparting fruity and intense flavors to the beans.
Natural process coffees are characterized by their bold, fruity, and often wine-like flavors, with pronounced sweetness and complexity
Arabica Gayo Coffee Bean, Speciality, Semi-Washed (Unroasted)
Semi-washed Process (Pulped Natural Process)
The semi-washed process, also known as the pulped natural process, combines elements of both the natural and washed processing methods.
Ripe coffee cherries are pulped to remove the outer skin, but the beans are left covered in a thin layer of mucilage and dried without fermentation.
This method results in coffees with a unique combination of fruity sweetness from the mucilage and clarity of flavor from the washed process, often exhibiting a creamy mouthfeel and nuanced acidity.
Arabica Gayo Coffee Bean, Speciality, Honey (Unroasted)
honey process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of honey .
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate
Arabica Gayo Coffee Bean, Speciality, Wine (Unroasted)
The wine process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of wine.
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate.
In the full washed process, also known as the wet process, ripe coffee cherries are pulped immediately after harvest to remove the outer skin and pulp, leaving behind the mucilage[1]covered beans.
The beans are then fermented in water tanks to loosen the mucilage, followed by thorough washing and sorting to remove any remaining residue. - After washing, the beans are dried on raised beds or patios until they reach the optimal moisture content.
Full washed process coffees are prized for their clean, bright acidity, delicate flavors, and floral aromas, with a smooth and balanced profile
Arjuna Coffee - Grown at 900-1100 MASL
Arjuna Coffee is cultivated on the fertile slopes of Mt. Arjuna, East Java, Indonesia, at altitudes between 900-1100 meters above sea level. The high elevation and volcanic soil create a unique microclimate, producing coffee with rich body, balanced acidity, and vibrant aroma.
Processing Methods
Full Washed:
Clean, bright cup with citrus and floral notes.
Best for manual brew or pour-over.
Natural:
Sweet, fruity, and full-bodied with hints ofdried fruit or wine.
Ideal for espresso and cold brew.
Available Grades
Grade A: Premium quality, uniform beans, zero defects.
- Best for specialty brewing.
Grade B: Good quality with minor defects.
- Suitable for blends and espresso.
Grade C: Mixed size, light defects.
- Ideal for bulk roasting or instant coffee production.
Origin: Mt. Arjuna, East Java, Indonesia
Altitude: 900-1100 MASL
Variety: Arabica & Robusta (based on request)
Harvest: Hand-picked red cherries
Roast Level: Light, Medium, or Dark (customizable)
