ASMAN GAYO

I've been brewing this as my afternoon pour-over and the tropical creaminess carries through even when it cools down, which is rare for a natural process. The smallholder sourcing from Aceh adds a nice story to the cup, and the finish is surprisingly clean for how fruity it opens up.

First sip hit me with that creamy piña colada vibe and I immediately understood why natural processing is such a thing. This is the kind of coffee that makes you slow down and actually taste it, not just chug it for caffeine.

I was skeptical about a coffee described as piña colada, but the creamy mouthfeel really does carry those tropical notes without being sweet. This is the brightest, most interesting natural process I've had from Sumatra.