Bener Meriah Slow-Dry Natural 300H

300 hours in anaerobic drums, then 10 more days of slow sun drying. The name is the fermentation clock: 300H means 12.5 days in the drum, long enough to build fruit depth and complex acidity, while the slow dry keeps the cup tasting like fresh fruit rather than ferment. It's grown at 1,400–1,600 MASL in the Gayo highlands of Bener Meriah, Aceh, the region our reserve filter lots come from. Pour-over is the right call, with patience: the fruit opens as the cup drops from hot. Aimed at natural-process regulars ready for a step up in intensity.

Origin

Bener Meriah · Gayo, Aceh

Process

Slow-Dry Natural · 300h

Altitude

1600 MASL

Variety

Bourbon & Ateng Super

Roast

Filter (medium)