96-hour fermentation
Whole cherries sealed in stainless tanks under controlled CO₂ for 96 hours. The extended anaerobic environment creates a complexity impossible in standard washed or natural processing.
Limited Edition · 200 Bags · 2026 Batch
The Vintner
50g Wine Process Arabica — Gayo Highlands, Sumatra. 96-hour carbonic maceration. Red wine, dark cherry, cocoa nib.
GW-VINTNER-WB-50G
50g Wine Process Arabica
A single 2026 fermentation batch from the Gayo Highlands. 96 hours in sealed stainless tanks under carbon dioxide — the Beaujolais technique applied to high-altitude Indonesian Arabica.
£19.99
50g · Whole bean
Roasted & packed in Gayo · Free UK delivery · Stripe checkout
Roasted & packed in Gayo · Free UK delivery · Stripe checkout
Tasting notes: Red wine, dark cherry, cocoa nibs, bright fruited acidity, layered complex finish.
Best for: Specialty coffee drinkers who enjoy Ethiopian naturals, experimental lots, or a brighter fruited cup.
Servings: Approx. 3–4 cups depending on brew method.
⚠ This is a numbered limited edition. When this batch is gone, it is gone.
The Process
Carbonic maceration — borrowed from Beaujolais
Single 2026 batch
200 numbered bags from one fermentation run in the Gayo Highlands. Each bag carries the producer's signature and its edition number. This batch is not repeated.
High-altitude Arabica
Sourced from the same Gayo Highlands farms as our Wild Kopi Luwak — above 1,200 metres, where natural temperature variation builds density and complexity in the bean.
Choosing between them?
The Vintner vs. Wild Kopi Luwak
Our Kopi Luwak has a velvety body, low acidity and dark cocoa notes — a smooth daily luxury. The Vintner is brighter, more fruit-forward and wine-like — best for drinkers who enjoy experimental lots. Both are from the same Gayo Highlands farms.