Gayo Natural Process — Aceh Highlands

Gayo beans have a reputation for being polarising — the natural process on Sumatran beans tends to go either fruit bomb or compost heap. This one lands squarely, almost aggressively, in the first camp.

The Setup

Roast date was 9 days before brewing. I let it rest the full window — naturals need longer degassing than washed. Rushed naturals taste like fermented mud. Patient naturals taste like this.

Grind: Comandante C40 MK4, ~26 clicks. Slightly coarser than my usual V60 starting point because the density on these beans is noticeably lower than Kenyan or Ethiopian washed.

The Cup

Aroma (dry): Blueberry jam. Not fresh blueberry — the tinned kind with the syrup. Dark cherry underneath.

First sip (hot): Thick mouthfeel. Almost syrupy. Notes of dried strawberry, dark cocoa, something faintly boozy like red wine reduction. Not subtle.

As it cools: This is where it gets interesting. At around 55°C the fruitiness dials back and something more herbal comes through — almost like clove or black pepper. Unexpected. Not unpleasant.

Finish: Long. Slightly drying. Lingers on the back of the tongue.

The Verdict

★★★★☆ — Would be a clean five if the aftertaste didn’t go slightly vegetal in the last third of the cup. That’s a roast date / resting issue rather than a bean issue. I’ll try this one again at 14 days post-roast and update.

BREW LOG
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Bean:      Gayo Natural, Aceh
Roaster:   Tanamera Coffee
Date:      03 Sep 2025
Rest:      9 days
Dose:      15g
Water:     225ml @ 90°C
Ratio:     1:15
Grind:     Comandante ~26 clicks
TDS:       (not measured this session)
Rating:    4/5 — revisit at 14d rest
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