At Sumatra Permata Gayo Cooperative, innovation grows hand-in-hand with tradition. With over 520 smallholder farmers united under one cooperative spirit, we’re proud to present our Natural Anaerobic Yeast-Inoculated process—a bold evolution of the classic natural method, crafted for complexity and clarity.
In this unique approach, only handpicked, fully ripe cherries are sealed in airtight tanks and fermented anaerobically for 72 hours with the addition of a carefully selected yeast strain. This precision-guided fermentation enhances sweetness, boosts fruit expression, and minimizes defects—resulting in a cup that’s both clean and daringly flavorful.
☕ What makes our Natural Anaerobic Gayo stand out?
- Yeast-inoculated fermentation creates structured and expressive flavor development
- 3-day sealed fermentation intensifies depth while maintaining clarity
- Tasting notes highlight ripe tropical fruits, wild berries, syrupy texture, and a spiced, lingering finish
- Crafted in small experimental batches by trained cooperative teams under strict control
- Limited production per harvest, making it a rare and exclusive lot from our region
- Fully traceable and produced by a Fairtrade & Organic certified cooperative
This isn’t your everyday natural coffee.
Natural Anaerobic Gayo is a showcase of what happens when science meets tradition—made by hands that respect the land, and minds that push coffee forward.
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