Indonesia Sesongot Gayo Anaerobic Honey

This coffee comes from Rakyat Farm and a group of neighboring smallholder growers in Bebesen, Gayo, Sumatra, led by producer Aulia Kahfi. Alongside processing cherries from his own farm, Aulia works closely with farmers in the nearby areas of Lukup Sabun, Pantan Sile, Ratawali, and Gegarang, purchasing only ripe cherries. The farms grow a diverse mix of varieties, including Abyssinia, Ateng, Caturra, Gayo, Timtim, and Typica.

For this lot, ripe cherries are processed using an anaerobic honey method. After initial fermentation and pulping, the coffee is kept with its mucilage intact and sealed in an oxygen-limited environment. It is then carefully dried on patios and raised beds for around 12–25 days. Regular turning during drying helps ensure even moisture loss and stable development, resulting in a clean, well-structured coffee in the cup.