Grade : 1
Type : Arabica
Region : Mandheling region of North Sumatra, Indonesia
Process : Semi-Washed
Altitude : 1200 - 1500 MASL
Taste Notes : Dark Chocolate, Caramel, Orange, Nutmeg Hint
Aroma : The aroma is typically rich and deep, with a lingering sweetness
Acidity : This coffee is known for its low acidity. The mellow acidity allows the bold flavors to shine without being overpowering
Body : Mandheling coffee has a heavy, syrupy body that adds to its overall richness. This substantial mouthfeel is a hallmark of many Sumatran coffees
Finish : The finish is often long and smooth, with lingering earthy notes that leave a pleasant aftertaste.
Defect : 3 - 5%
Moisture Content : 12,5%
Grade : 1
Region : Bener Meriah Gayo, Aceh, Indonesia
Process : Semi-Washed
Altitude : 1200 - 1800 MASL
Taste Notes : Full-bodied with a balance of chocolate, caramel, and subtle fruit flavors. Often includes earthy and spicy undertones
Aroma : Rich, often with floral and fruity notes
Acidity : Moderate to bright, contributing to a vibrant taste experience
Body : The coffee is known for its full-bodied.
Finish : Smooth and lingering, with a pleasant aftertaste
Defect : 3 - 5%
Moisture Content : 12,5%
Type : Robusta
Grade : 1
Region : Sidikalang, North Sumatera, Indonesia
Process : Natural
Altitude : 1000 - 1200 MASL
Taste Notes : Robust Sidikalang coffee is known for its intense flavor, often described as bold and providing a satisfying coffee experience.
Aroma : Rich and Inviting: The aroma is robust, featuring earthy, herbal, and slightly chocolatey notes, creating an inviting sensory experience.
Acidity : Low to Medium
Body : The coffee is known for its full-bodied.
Finish : The finish is often long and earthy, with lingering notes that can leave a satisfying aftertast
Defect : 3 - 5%
Moisture Content : 12,5%
Specification :
Grade : 1
Type : Robusta
Region : Gayo, Aceh, Sumatra, Indonesia
Process : Natural
Altitude : 1410 - 1600 MASL
Taste Notes : Robusta Gayo typically features a bold, rich flavor with earthy and woody notes. It often has a hint of chocolate and subtle sweetness, making it more complex than many other Robusta varieties.
Aroma : The aroma is generally deep and inviting, with earthy and herbal which can sometimes include a slight fruitiness.
Acidity : Like most Robusta coffees, Gayo has low acidity.
Body : Robusta Gayo is known for its full body and creamy mouthfeel.
Finish : The finish is often long and earthy, with lingering notes that can leave a satisfying aftertast
Defect : 3 - 5%
Moisture Content : 12,5%
