GAYO BEWOK X DNRT – Global Hypoxia Project

GAYO BEWOK x DNRT – Global Hypoxia Project

Good for you if: you enjoy clean, bright filter coffee with juicy fruit and a smooth feel, and you’re curious about experimental fermentation from Indonesia’s highlands.

In the cup, expect pear and green apple up front, layered with melon and mixed berries, all riding on a smooth, rounded mouthfeel rather than sharp acidity. Brewed on V60, Kalita or other pour‑over methods, it shows a modern Gayo profile that feels both familiar and experimental at once.

This lot comes from Lintang Pegas, Takengon, Aceh, grown at 1,400–1,800 MASL from long berry, bourbon and catimor varieties, then processed as a natural with around 48 hours of anaerobic fermentation to build fruit intensity while keeping the cup clean.

Tech details

• Origin: Lintang Pegas, Takengon, Aceh, Indonesia

• Altitude: 1,400–1,800 MASL

• Variety: Long berry, bourbon, catimor

• Process: Natural

• Fermentation: Anaerobic ±48 hours

• Recommended for: Filter (V60, Kalita, batch brew)