1. Product Name: [ROBUSTA] TEMANGGUNG 2. Origin: Gesing Village, Kandangan Sub-District, Temanggung District, Central Java Province (500 - 1450 MAMSL) 3. Varietal / Clone: Tugu Sari 4. Process Type: Natural 5. Spec. & Quality: Bulk Density: +693.8 g/L, Moisture at 13.0% max., Triage at 5.0% max. 6. Bean Size:+ 7.0 mm (Above Screen size #17), max. 5% 7. Organoleptic: The fragrance of this coffee reminds us of chocolate powder and semi ripe guava. When brewed, the aroma transitioned to cocoa, caramel and hint of guava. It tastes similar to chocolate, caramel and semi ripe guava at hot temperature, and still tastes like semi ripe guava but with dark chocolate at lower temperature. This coffee has a sweet and hint of mint aftertaste at brewing temperature, and astringent at lower temperature. Has a rough mouthfeel. The saltiness level is medium with medium to high acidity. This coffee has medium to high bitterness and sweetness respectively.
1. Product Name: [ARABICA] PANGALENGAN 2. Origin: Pangalengan Sub-District, Bandung District, West Java Province (1,200 - 1,400 MAMSL) 3. Varietal / Clone: Mixed Variety - Collective Farming 4. Process Type: Semi-washed (Wet-hulled) 5. Spec. & Quality: Bulk Density:+ 676.0 g/L, Moisture at 12.0% max., Triage at 5.0% max. 6. Bean Size: Above 5.5 mm (Above Screen size #14), max. 5% 7. Organoleptic: The fragrance of this coffee reminds us of caramel, peanut and almond. When brewed, it smells of peanut, caramel and chocolate powder. While the flavour reminds us of lemon, peanut and almond at hot temperature. As it cools down, it transitioned to walnut and lemon. This coffee has a sweet aftertaste at brewing temperature, and dry at lower temperature. The body is medium and rough.
Economy blend is a blend of 70% Robusta and 30% Arabica Cherry. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Concept - Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Packing Size - 500 gm -1 kg Pack Type : Valve Pouches Availability : 6 types are available MNEB, Premium, Speciality, Regular, Crema & Economy and the blends are 80/20, 70/30, 60/40. Price Range : $3.16 / MT - $6.17 / MT Shelf Life : 6 - 9 months.
Premium Blend (Espresso Blend) is 65% Arabica and 35% Robusta. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Crema Blend is 60% Arabica and 40% Washed Robusta. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Regular Blend is a blend of 30% Arabica and 70% Robusta. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Speciality blend is a mixed blends of 100% Arabica. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Origin : Vietnam Type : Arabica ,Robusta
