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Ribang Gayo Naturals — Arabica coffee from Indonesia
Ribang Gayo Naturals — Arabica coffee from Indonesia
Ribang Gayo Naturals — Arabica coffee from Indonesia
Ribang Gayo Naturals — Arabica coffee from Indonesia
Ribang Gayo Naturals — Arabica coffee from Indonesia
Ribang Gayo Naturals — Arabica coffee from Indonesia

Ribang Gayo Naturals

GB Roasters
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From ₹500

Quality Score : 87.50 Producer : Ribang Gayo Musara Country : Indonesia Altitude : 1500 - 1750 masl Process : Naturals Arabica cultivar : Ateng, Bourbon,…

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About Ribang Gayo Naturals

Quality Score : 87.50 Producer : Ribang Gayo Musara Country : Indonesia Altitude : 1500 - 1750 masl Process : Naturals Arabica cultivar : Ateng, Bourbon, P88 Crop Year in : 2026 Roast profile by : GB Roasters Roasted on : Giesen WA6 Gas Drum Roaster Cup Notes : Red Florals / Black tea / Brown Sugar / Ripe Sweet Musk Melon / Dried Stone fruits / Black Plums like acidity

Production details

ProcessNaturals
RegionIndonesia
VarietyAteng, Bourbon, P88
SpeciesArabica
Suggested brew methodsFrench Press, Pour Over
Tags
filter / espresso
Taste Experience

Flavor Profile.

Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.

Sensory mapping not yet available for this release.

Tasting Notes

Original tasting notes from GB Roasters

Black PlumsBlack TeaBrown SugarDried Stone FruitsRed FloralsRipe Sweet Musk Melon

Pricing & Availability

₹500
In Stock
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Good to Know

Before You Brew.

Quick answers on how Ribang Gayo Naturals tastes, brews, and where it comes from.

Coffee Q&A

GB Roasters's tasting notes for Ribang Gayo Naturals lean toward Black Plums, Black Tea, Brown Sugar and Dried Stone Fruits. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Ribang Gayo Naturals is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Ribang Gayo Naturals is suggested for French Press and Pour Over. As a rule of thumb: espresso needs a fine grind, pour-over and drip a medium grind, and French press or cold brew a coarse grind. Dial in from there to taste.
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