Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL, this coffee boasts a harmonious blend of caramel, pineapple, plum, orange, cranberry, cocoa, black tea, and bubblegum notes.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL, this coffee boasts a harmonious blend of caramel, pineapple, plum, orange, cranberry, cocoa, black tea, and bubblegum notes.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Indonesian cinnamon is a type of Cassia cinnamon known for its sweet and mild flavor, similar to Ceylon cinnamon.
Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. It means Ceylon cinnamon supports the immune health.
Indonesian cinnamon is produced from the Cinnamomum burmannii plant. Known for its mild taste, Indonesian cinnamon has become very popular and is often used in various dishes, ranging from biscuits, muffins, cakes, to bread.
Thickness : 1mm-2mm
Length : 8cm
Moisture : 14%
Grade : A
The abundance of briquette raw materials that are easily found in Indonesia, along with the production process adhering to international standards, has made Indonesian-produced briquettes popular worldwide. The cube-shaped charcoal briquettes produced in Indonesia are characterized by their long burn time and moderate temperature. Additionally, the color and quantity of ash, along with the perfectly shaped cubes, are often considered key quality criteria.
Source : 1005 Natural Wood
Ash Content : 2,73%
Moisture : 3-5%
Volatile Matter : 6,2%
Calories : 7500 kcal
Ash Colour : White/Silver
Burning Time : 5-6 Hours
Grade : A
Packaging : 10Kg Master Box Plus Inner Plastic
Indonesia is one of the largest producers of cloves in the world. Indonesian clove trees are quite tall, even reaching up to 20 meters. This plant can grow well at an altitude of 600-1000 mdpl.
Cloves have many benefits as ingredients in cooking and beverages.
Moisture : 12%
Ash Content : 0.2
Grade : A
Stems : 2%
There are three main types of Indonesian cocoa beans: Criollo, Forastero, and Trinitario.
Criollo : Criollo beans are known for their non-bitter taste, as they lack tannins and contain astringents that impart a sweet flavor.
Forastero : makes up 90% of the worldâ??s cocoa production and is the most widely cultivated variety. Despite its prevalence, Forastero cocoa is not as highly regarded as Criollo. These beans are very bitter, highly aromatic, very astringent, and high in tannins.
Trinitario : is a hybrid of Forastero from Venezuela and native Criollo beans. This crossbreeding results in what is considered the best hybrid cocoa bean in the world, contributing to 12% of global cocoa production.
Moisture : 8%
Defective : 0.7%
Grade : A
Coconut sugar is one of the oldest sweeteners in Indonesia. The coconut tree itself is an environmentally friendly and sustainable plant, as it remains productive for sugar production for up to 50 years. Made from pure coconut flower nectar (Cocos nucifera), Organic Coconut Sugar Javara is directly harvested from the tree and naturally processed by coconut sugar artisans.
Mesh : 18
Moisture : 2%
Grade : A
Colour : Yellowish Brown
Pacaking Terms : 25 Kg Bag Organic Coconut Sugar (Cube Shape)
Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL, this coffee boasts a harmonious blend of caramel, pineapple, plum, orange, cranberry, cocoa, black tea, and bubblegum notes.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL, this coffee boasts a harmonious blend of caramel, pineapple, plum, orange, cranberry, cocoa, black tea, and bubblegum notes.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum
Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL, this coffee boasts a harmonious blend of caramel, pineapple, plum, orange, cranberry, cocoa, black tea, and bubblegum notes.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Indulge in the exquisite flavor of Sumatera Robusta, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 12-14%. Grown at elevations of 400-900 MASL.
Process : Natural
Altitude : 400-900 MASL
Crop : 2024
Origin : Sumatera - Indonesia
Grade : A
Testing Notes : Caramel, Green Apple, Brown Sugar, Chocolate
Indulge in the exquisite flavor of Robusta Bali Natural, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 12-14%. Grown at elevations of 400-900 MASL, this coffee is favored by tourists, as many visitors who come to Bali for vacation enjoy it.
Process : Honey
Altitude : 400-900 MASL
Variety : Tugusari & Mix
Origin : Tigawasa, Bali - Indonesia
Grade : A
Testing Notes : Citrus, Green Apple, Caramel, Brown Sugar, Herb, Chocolate.
Indulge in the exquisite flavor of Robusta Bali Natural, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 12-14%. Grown at elevations of 400-900 MASL, this coffee is favored by tourists, as many visitors who come to Bali for vacation enjoy it.
Process : Natural
Altitude : 400-900 MASL
Variety : Tugusari & Mix
Origin : Tigawasa, Bali - Indonesia
Grade : A
Testing Notes : Caramel, Green Apple, Brown Sugar, Herb, Chocolate
Indulge in the exquisite flavor of Arabica Kintamani Full Wash, meticulously crafted from ripe red cherries, sun-dried for 20 - 30 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1200-1400 MASL.
Process : Harvest red cherries, immediately dry them, within a period of 20 - 30 days until reaching a moisture content of 11 - 12%.
Elevation : 1200-1400 MASL
Variety : B1, Lini S
Testing Notes : Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Indulge in the rich and bold flavor of Robusta coffee, meticulously crafted from ripe red cherries. Our Robusta is carefully processed by pulping the red cherries, fermenting them for one day, washing them thoroughly, and then sun-drying them for 7 - 15 days until reaching a moisture content of 11 - 12%. Grown at elevations of 1240-1300 MASL, this coffee delivers a robust and intense taste.
Process: Harvest red cherries, pulp/peel the red skin, ferment for one day, wash thoroughly, then sun-dry for 7 - 15 days until reaching a moisture content of 11 - 12%.
Elevation: 1240-1300 MASL
Variety: B1, Lini S
Tasting Notes: Caramel, Pineapple, Plum, Orange, Cranberry, Cocoa, Black Tea, Bubblegum.
Arenga palm sugar is a type of sugar processed from the sap of the arenga palm tree (sugar palm). In Indonesia, the production of arenga palm sugar comes from various regions and it is called arenga palm sugar because its texture resembles an anthill, while the sap from the arenga palm tree is the main ingredient in the processing of this sugar.
Mesh : 14-16
Dry : 2%
Grade : A
Colour : Nature Brown
Pacaking Terms : 25 Kg Plastic Bag
