Sumatera Karo Komasti - Natural Anaerobic

Sumatera Karo Komasti – Anaerobic Natural

Good for you if: you enjoy loud, tropical‑fruit Indonesian coffees with enough structure to stay drinkable as a daily filter, not just as a wild one‑off experiment.

In the cup, this Jaranguda (foothills of Mt. Sibayak) lot bursts with guava, mango, passion fruit, and pineapple, layered over chocolate and gentle spice on a medium body. The anaerobic natural process intensifies aroma and fruit sweetness while keeping the profile surprisingly clean, giving you a juicy, sparkling filter that still cools down into comforting cacao and spice.

Origins & details:

Origin: Jaranguda, foothills of Mt. Sibayak, Karo, Berastagi – North Sumatra, Indonesia.

Altitude: 1,600 masl.

Variety: Komasti.

Process: Natural.

Fermentation: Anaerobic.

Purpose: Filter‑focused roast for V60, Kalita, Origami, Aeropress, and juicy immersion brews.