Karin Abdullah

Bottling specifications 70g, 280g, 530g, 6000g Product code: 8938512538358 Price - 33,000 VND Ingredients: 100% natural honey Origin: Coffee Nectar Taste: Characteristic aroma, sweet taste Instructions for use: Eat directly, use as a sweetener Preserve in cool place Warning information: Do not use the product for children under 1 year old

Specification Type: Arabica Coffee Beans Texture: Hard Method: Honey Pulp Cultivation Type: COMMON Color: green Moisture: 11.5%-12.5% Rip Harvest:100% Certification:Vietpresso 2019, ISO 9001:2015, HACP CODE:2003 Place of Origin: Cau Dat, Da Lat, Lam Dong Vietnam Brand Name:K-Agriculture Quality:High quality Packing:60kg/jute bag Shelf Life:24 months

Varietas: Arabica Coffee Bean (Unroasted) Origin: Kintamani, Bali, Indonesi Processing: Honey Moisture: 12% Profile note: A hint of sweetness, Fruity

Excellent soap with light peeling properties using a strong brew of ground coffee, cinnamon (ground and in the form of essential oil) and honey. It works great in the care of normal, mixed and oily skin, but it will especially help mature, slack skin, lacking radiance, also with cellulite. The combination of coffee with cinnamon and honey results in a pleasant, energizing aroma.

Mono floral pure raw Coffee Blossom Honey out of Brazil

Looking for buyers of coffee-dominant nectar honey and rubber floral extras. We have approximately 200 kg. The price of 1 kilogram of honey 50 USD. Does not include shipping costs.

Minang Arabica Green Coffee Bean (Specialty, Honey Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation. This process gets its name from its sticky, honey-like feel the bean has before being dried. Once a coffee bean is separated from its cherry, its left covered in a mucilage layer that, when dried, will continue to reabsorb moisture from the air and become sticky.

THIS PRODUCT IS GREEN BEANS / UNROASTED Grade: Specialty Origin: Flores Manggarai Region: Uwu / Mbohang / Biting Village Process: Red Honey Variety: Kartika Notes: Floral, Nectarine, Honey, Lemon, Tea-like. Recommended roasting: Medium (filter), Dark (espresso). THIS PRODUCT IS GREEN BEANS / UNROASTED Grade: Specialty Origin: Flores Manggarai Region: Uwu / Mbohang / Biting Village Process: Red Honey Variety: Kartika Notes: Floral, Nectarine, Honey, Lemon, Tea-like. Recommended roasting: Medium (filter), Dark (espresso). All ads are still available, ready stock ready to ship. No need to ask for stock anymore. Please order directly, boss. THIS PRODUCT IS GREEN BEANS / UNROASTED Grade: Specialty Origin: Flores Manggarai Region: Uwu / Mbohang / Biting Village Process: Red Honey Variety: Kartika Notes: Floral, Nectarine, Honey, Lemon, Tea-like Recommended roasting: Medium (filter), Dark (espresso).

Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Honey processing is halfway between a washed coffee and a natural process coffee. The coffee is pulped and depending on the type of honey to be obtained, different processes are carried out: 1. It can be taken to the drying station with all the mucilage. That is to say, without going through the fermentation process in the tank. 2. It can be fermented in tank, drained without washing, and taken to the drying station. 3. It can be lightly washed after fermentation and taken to the drying station. In Honey processing, the drying time and the way in which it is carried out determine the result or the different types of processing: yellow, red, or black honey. Drying can be done in the sun or by interleaving between periods of drying in the sun and in the shade or in complete darkness. The slower the drying process, the more difficult it will be to prevent the coffee from being invaded by molds and spoiling. This implies investing more time in turning the cherries in the beds during the drying process. There are three degrees of honey processing depending on how much mucilage is left on the beans before drying. Yellow Honey implies removal of a good portion of mucilage with mechanical equipment and then sun drying for 8 �¢?? 10 days. Red Honey, where producers only remove 25-50% of the mucilage and then they sundry the beans for 12-15 days. Black Honey, where the beans are dried with all the mucilage for up to 30 days.