Ijen Arabica coffee has a delicious and unique taste. The distinctive taste of this coffee is a combination of tamarind and spicy. The spicy sensation that results from this coffee is a combination of spicy with a hint of ginger aroma and the bitter taste of this coffee does not feel thick. Interestingly, there is a very distinctive smell, namely the smell of forest flowers.
Low acidity with a floral aroma and sweet aftertaste is the character of mandailing coffee. The body is full so the texture tends to be thick. The combination of sweet and sour taste is not too high. In addition, the sweet aftertaste is also one of the distinctive characters. This sweet aftertaste seems to be an antidote to the tongue after sipping a slightly thick body. Another advantage of mandailing coffee is its fragrant floral aroma. This fragrant aroma then makes it often used in several roasteries or coffee shops to make house blends.
Minang Arabica coffee grown at a planting altitude of more than 1,500 meters above sea level has an influence on the taste character which will bring a sensory experience in the form of a sweet-sour sensation of citrus fruits such as lemons and a taste character resembling spices in coffee produced from the Solok Region. The taste is lighter and has a more dominant spice aroma. In addition, in this coffee there is also a character of lemon and chocolate flavors.
Coffee.
Tea.
Premium class instant caffe latte.
Premium grade
Java Coffee from the temanggung area has a unique characteristic and also a very unique character, java robusta coffee from Temanggung has a flavor that is mixed with tobacco that can not be found by any coffee bean. In addition, robusta coffee has a fragrance that is stronger than other robusta types, as well as the aroma of palm sugar with dominant acidity, thick body, balanced bitterness and sweeteness, and tempting moca aroma. Elevate : 800 MASL Quality : First grade Process : Unwashed / Natural Body Size : thick Cupping Notes : strong, tobacco, balanced bitterness and sweeteness, and tempting moca aroma. Accidity : medium
Minang Arabica Green Coffee Bean (Grade 2, Total defects antara 12 and 25, Washed Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation.
Minang Arabica Green Coffee Bean (Grade 1, Defects maximum 11, Washed Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation.
Minang Arabica Green Coffee Bean (Specialty, Semi Washed Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation. Also known as the â??wet-hulledâ?? process. The outer skin is removed, similar to washed coffee, but the mucilage â?? inner-mesocarp â?? remains on the parchment and is sun-dried. Then the parchment is removed. The swollen white beans enter the second drying-phase. At 12-13% moisture content the coffee turns dark green, a colour that depicts semi-washed coffee. This processing method increases the coffees body and intensity
Minang Arabica Green Coffee Bean (Specialty, Full Washed Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation. Beans are completely de-pulped, removing all of the cherry fruit. Then they are soaked and allowed to ferment for 12 to 72 hours before being washed clean of any remaining fruit and dried. It is probably the most common method for preparing green coffee beans. Washed process coffees usually have a bright, clean taste.
Minang Arabica Green Coffee Bean (Specialty, Honey Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation. This process gets its name from its sticky, honey-like feel the bean has before being dried. Once a coffee bean is separated from its cherry, its left covered in a mucilage layer that, when dried, will continue to reabsorb moisture from the air and become sticky.
Minang Arabica Green Coffee Bean (Specialty, Natural Process) is coffee originating from the province of West Sumatra, Indonesia. The province of West Sumatra is crossed by the equator and has a landscape of hills and mountains which are among the highest in Indonesia. This condition resulted in West Sumatra or better known as the Minangkabau area, to be very fertile for agriculture, especially coffee. The plateau, with an altitude between 1400-1500 Masl, is ideal for growing coffee, especially Arabica coffee. The sunshine that shines on most of the day and coupled with fertile soil, causes coffee to grow well in this area, so the coffee produced is very different compared to other regions in Indonesia. The resulting coffee can be roasted very well from medium to dark roasts. The roasting results are very earthy and very suitable to accompany you while working and relaxing. For those of you coffee lovers, it's time to try coffee from this area, and feel earthy coffee taste sensation. This is the most traditional process method. In the natural or dry process, whole coffee cherries are left to dry in the sun, leaving the fruit on the bean, allowing it to raisin-ify around the bean. Natural fermentation occurs resulting in the creation of complex flavors and sugars.
Toraja Sapan single origin coffee has at least tasting notes that are slightly similar to typical African coffee. This coffee has a full body, fresh bright acidity such as apple green, grapefruit or strawberry. With herbal notes and cinnamon, plus after taste like dark chocolate. Characteristics 100% Specialty Toraja Arabica Coffee Green Beans First Grade Quality Processing Method: Semi-washed Moisture 11-13%; Defect 0-3% Processing Method: Semi Wash Altitude: 1,400 2,100 masl apan itself is a small area that is a place of concentration for collectors and a kind of coffee cooperative in North Toraja Regency. Toraja coffees Sapan is planted on the slopes of Mount Sesean which has a height of around 1,400 2,100 masl. This high and very good growth area is considered to be an important factor in making Toraja Sapan coffees which gave birth to distinctive magical characters. Toraja coffee Sapan has a distinctive aroma and balanced acidity. When compared to Sumatra coffee, Toraja Coffee Sapan has a stronger aroma and taste. The characteristic of the Toraja Sapan which is very distinctive is that it does not leave a bitter taste as it is gulped. The taste of Toraja coffee is influenced by the soil and geographical conditions. The distinctive taste of Toraja Sapan makes this coffee has a high selling price. The secret of the typical taste of Toraja Sapan is growing with tropical fruits and spices so that it adds to the dimension of the taste notes inherent in coffee beans. With the character of strong taste, fragrant aroma, and balanced acidity, making Sajan Toraja Coffee a favorite among coffee lovers. Toraja single origin coffee Sapan has at least tasting notes that are slightly similar to typical African coffee. This coffee has a full body, fresh bright acidity such as apple green, grapefruit or strawberry. With herbal notes and cinnamon, plus after taste like dark chocolate. Because of its amazing character, it is generally a single origin Toraja Sapan is suitable for brewing with any method. But if you want to enjoy the taste more clearly and cleanly, then the pour over method is one of the recommendations for the best brewing method.
The Specialty Flores Bajawa Arabica coffee that we sell has a strong aroma of Nutty and Caramel. The high fragrance level makes our Bajawa coffee so tempting, the whole room is fragrant. Specifications of Flores Bajawa Arabica Coffee Beans Arabic type Taken from the Bajawa plateau, Flores area, East Nusa Tenggara Height of more than 2000 above sea level Moisture content 12-13% Green bean defect
Arabica Green Coffee Bean.
We are tailoring our precious customers inquiry.
Coffee .Export
Coffee.
