Gayo Shiraz is bold, daring, and wildly complex, a coffee for true flavour explorers. Wine processed for 30-60 days, it bursts with boozy aromatics, thick berry notes, red wine character, and a full body, all without a drop of alcohol.
Unapologetically adventurous and unforgettable in every sip.
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Why we chose this coffee
This lot is the result of an experimental processing method born in the highlands of Gayo, Sumatra, a region celebrated for its diversity and innovation in coffee.
Make no mistake: this coffee is not for everyone. It’s bold, daring, and unapologetically wild. This is crafted for flavour explorers who seek the unexpected and aren’t afraid to take risks. If you love discovering new taste experiences, this is your cup.
To harness and balance these wild flavours, we’ve roasted this lot with a longer development time, allowing sweetness to emerge while keeping the coffee’s adventurous character intact. The result is a cup that’s as complex as it is unforgettable.
Origin Story
Wine Process
Wine processing is a rare and distinctive method that has been gaining recognition in the Gayo Highlands of Aceh, Sumatra. Despite the name, no alcohol or actual wine is involved. The term “Wine” refers to the deep, fruity, and ferment-driven character that develops during the process.
In this process, fully ripe red coffee cherries are carefully selected and fermented whole, without removing the skin or pulp. The cherries are placed in sealed containers to ferment for 30–60 days, depending on the desired flavour intensity and local climate conditions. During this slow fermentation, naturally occurring yeasts and microbes break down the fruit sugars, developing complex layers of acidity and sweetness.
Once fermentation is complete, the cherries are sun-dried for three to four weeks, often longer than a typical natural process, to ensure even drying and concentrated flavours. After drying, the outer fruit layer is hulled to reveal the beans inside, which are then dried once more to stabilise moisture before sorting and storage.
The result is a coffee that is unapologetically bold: aromatic, funky, and bursting with punchy fruit notes, often reminiscent of red wine or dried berries. This rare process showcases the experimental spirit of Gayo producers and pushes the boundaries of what Indonesian coffee can be.
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