1. Product Name: [ARABICA] GAYO
2. Origin: Bener Meriah District, Aceh 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: +665.8 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% deviation
7. Organoleptic: The fragrance of this coffee reminds us of roasted peanut, a hint of mango and dark chocolate. When brewed, it smells of chocolate, raisin and sour plum. While the flavour reminds us of lemon, lime and orange at hot temperature. As it cools down, it transitioned to mango, lemon and pineapple. This coffee has an aftertaste of lemon at brewing temperature, and astringent at lower temperature. The body is medium and harsh.
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.
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.
