Growers: Iwannitosa Putra
Region: Iwannitosa Putra
Process: Natural fermentation (rare)
Varietal: Ateng, Bor Bor, Catimor, and Timor
Altitude: 980 m.a.s.l
Burnt sugar, dried cherry, and cooked blueberry are layered over mellow dark chocolate. Syrupy sweetness meets a wine-like acidity for a rich and distinctive cup.
Iwannitosa Putra is the owner of Putra Gayo, a combined farm and mill operating across two subregions in Aceh, Sumatra. The farm spans 250 hectares and is home to approximately 275,000 Gayo 1, 2, and 3 coffee trees.
Interplanted among the coffee are shade trees such as Lamtoro, banana, orange, avocado, and jackfruit—creating a diverse agroforestry system that supports both soil health and cup complexity.
Unlike the traditional wet-hulled method common in Sumatra, Iwannitosa focuses on producing both washed and natural process coffees.
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Washed coffees undergo a 10–12 hour fermentation before drying over 10 days.
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Natural lots are dry-fermented for 10–12 hours, followed by a slow drying period of around 30 days.
This attention to detail and alternative processing style brings out the clarity and vibrant fruit notes that set Putra Gayo’s coffees apart.
