GAYO ANOXIA NATURAL
A vibrant cup with hibiscus-like acidity, juicy blackcurrant sweetness, and a smooth cacao finish. Winey, fruity, and beautifully balanced.
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PRODUCER
Hendra Maulizar
COUNTRY
Indonesia
MICRO REGION
Gayo, Sumatra
VARIETAL(S)
Abyssinia, Ateng, Typica, TimTim
ALTITUDE
1600 meters above sea level
PROCESSING
Anoxic Natural
ROAST LEVEL
Light (OMNI)
About coffee
The freshly picked coffee cherries are brought to the processing site, then placed into vacuum-sealed plastic bags. With this vacuum method, we remove the air inside the fermentation container so that the upcoming fermentation occurs without any air and with minimal microorganisms exposed from the outside environment. Fermentation lasts for 72 hours, after which the coffee is washed thoroughly and dried for 25–28 days. Once dried, the coffee is rested for 14 days, then hulled and sorted.
What is Anoxic / Anoxia
Coffee is grown at an altitude of 1,600 masl with a mix of Abyssinia, Typica, Ateng, and Tim2 varieties in Pantanmusara village, Pegasing district.
An anoxic/anoxia environment is an anaerobic environment where oxygen is intentionally reduced to zero through the process of removing oxygen from the fermentation vessel. This creates a better and more controlled anaerobic environment at temperatures between 12°C and 24°C.
