medium roast A natural process from Pantan Musara, Aceh, this big, fruit-forward cup offers winey aromatics, a syrupy body, and layered earth tones, with notes of fermented banana, spiced rum, burnt sugar, and cedar. Sumatra Dry Process Ribang Gayo is an intensely aromatic coffee, opening with tropical papaya and rustic chocolate layered with prune and foresty hints of woody bark. The cup bursts with deep fruit tones and the distinct fermentation character often found in anaerobic coffees, delivering a syrupy mouthfeel that coats the palate with flavors of fermented banana, rum-like warmth, and stewed apples spiced with cloves. The finish is long and complex, evoking fresh-cut cedar, pine, green herbal notes, and burnt sugars. At a Full City roast, darker tones emerge while still preserving lush fruit character, including fleshy plum and coconut pulp. Unlike the typical earthy, low-toned Sumatran cup, this dry-processed lot is defined by vibrant fruit, winey aromatics, and layered complexity. Sourced from smallholder farmers in the Pantan Musara region of Aceh, this coffee comes from the Ribang Gayo Musara Cooperative, where farms sit between 1500 and 1700 meters above sea level. The coop distinguishes itself by focusing on fully washed, natural, and honey processes rather than the traditional wet-hulling common in Sumatra, allowing for greater flavor diversity and higher returns for producers. Coffees undergo meticulous hand sorting to meet grade 1 standards and are dried slowly under large domes on raised beds and patios. In this natural (dry) process, the coffee cherry is left intact around the seed during drying, taking weeks to complete and fostering the fermentation that shapes the cup’s bold fruit, winey depth, and nuanced earth tones.  Region: Pantan Musara, Aceh Takengon | Processing: Dry Process (Natural) | Drying: Raised Bed Sun-Dried | Cultivars: Abyssinia, Ateng, Gayo 1, Gayo 2, Tim Tim