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.
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.
