NATURAL ANAEROBIC GAYO

At the Sumatra Permata Gayo Cooperative, the natural anaerobic process is executed with precision and without any preliminary drying: 

Ripe cherries are hand-picked and immediately placed into sealed anaerobic tanks for 48–72 hours, allowing natural sugars and native microflora to develop complex flavors in an oxygen-restricted environment. Once fermentation is complete, the whole cherries still coated in mucilage are spread directly onto raised beds (paranet tables) in an open air greenhouse for 7–14 days, being turned every 4–6 hours to ensure even drying until they reach 10–12% moisture. At this point, the dried beans undergo hulling to remove the remaining protective layers, followed by the finishing stage: density sortation machines separate beans by density, and cooperative workers perform hand-picking to eliminate any defects. The result is “Natural Anaerobic Gayo” coffee, characterized by a rich red-fruit profile, medium-full body, and a clean, sweet aftertaste a true reflection of the skill and dedication of the Sumatra Permata Gayo Cooperative.