Description
Gayo Carbonic Maceration Natural Green Beans, a.k.a Gayo CM Natural, sit at the experimental frontier of Indonesia’s Arabica offering. Grown in the fertile volcanic highlands of Aceh, especially around Takengon, Bener Meriah and Angkup, these beans mature slowly in nutrient-rich soils at high elevation, concentrating the sugars that this process is designed to amplify. Ideal temperatures of 18–28°C and generous rainfall between 1,000–2,500 mm build a dense, flavour-loaded bean, and the 90+ cupping threshold means only the cleanest, most vibrant lots earn this label. It is Gayo terroir reimagined through modern winemaking technique.
The defining feature is carbonic maceration, a method borrowed from winemaking. Whole, unbroken cherries are sealed in stainless tanks flooded with carbon dioxide, displacing oxygen so fermentation happens inside the intact fruit. This slow, controlled intracellular fermentation builds intense, boozy, red-fruit aromatics that conventional processing simply cannot reach. The lot is then finished as a natural process: the whole cherry is dried in the sun on raised beds with the fruit still on the bean, so all that macerated sweetness and fruit character is drawn deep into the seed. No pulping, no washing, the fruit does the work, and the extended contact is what gives this lot its unmistakable depth.
The result is a bold, wine-like cup with striking clarity. Expect a heady aroma of fermented berries and florals, a flavour packed with ripe red fruit, boozy strawberry and rich caramel, and a juicy, bright acidity that stays clean and defined. The body is full, round and silky, layered with chocolate, floral and jammy fruit undertones. With cupping scores of 90 and above, these beans rank in the upper band of speciality grade, shining brightest in light roasts that showcase the fruit and fermentation, while medium roasts round out the sweetness and body.
For roasters, speciality cafés and private-label brands hunting a headline-grade, unforgettable Indonesian lot, Gayo Carbonic Maceration Natural 90+ delivers explosive aroma, deep natural sweetness and verified speciality grade cup quality. A rare, high-scoring showpiece of Gayo for anyone building a truly premium menu.
Specifications
- Available Products: Green Coffee beans
- Type: Arabica
- Screen Size: 16–18
- Moisture: Max 12%
- Defect Value: Max 3
- Cupping Score: 90+
- Crop Year: 2026
- Bag Size: 60 KG
- Packaging: GrainPro Liner
Characteristics
- Fragrance/Aroma: Intense fermented berry and floral aromatics with boozy sweetness
- Flavour: Bold and juicy, with ripe red fruit, boozy strawberry and rich caramel
- Acidity: Bright, juicy, wine-like
- Body: Full, round, silky
Description Scheme
- Time from Flowers to Be Berry: 8–9 Months
- Production (Kg/Ha): 800 to 1500
- Optimal Temperature: 18 to 28°C
- Optimal Rainfall: 1000 to 2500 mm
- Altitude: 1200 to 1800 m above sea level (asl)
- Soil Type: Fertile volcanic soil rich in micronutrients
- Country of Origin: Indonesia
- Production Areas: Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru)
- Caffeine Content: 0.8 to 1.4%
- Form of Seeds: Flat with a clear central line
- Character Stew: Juicy wine-like acidity, red fruit, chocolate, floral, caramel, with a full silky body
- Method of Harvest: Manual selective harvesting
- Processing Method: Carbonic Maceration Natural (CO₂ Maceration + Dry/Natural)
