Java Arabica coffee, cultivated on the island of Java in Indonesia, is esteemed for its historical significance and distinct flavor profile. When marketing Java Arabica coffee to importers, itâ??s crucial to emphasize its unique characteristics and why itâ??s a compelling choice.
Origin Information:
Grade: 1
Tipe: Arabica;
Single origin from: Temanggung, Central Java;
Varieties : S795;
Altitude: +/- 1200-1700 mdpl;
Process Method: Natural;
Moisturize: Max. 13%;
Defect: Max. 5%;
Aceh Gayo coffee, also known as Gayo coffee, hails from the Gayo Highlands, namely Central Aceh and Bener Meriah Regencies in the Aceh province of Sumatra, Indonesia. This coffee variety possesses its own unique qualities that make it an enticing option for importers seeking distinctive and high-quality coffee beans.
The area of Arabica coffee plantations in these two regions reaches more than 100,000 hectares, with annual production reaching more than 200,000 tons.
Origin Information:
Grade: 1
Type: Arabica
Single origin from: Gayo, Aceh
Varieties: Ateng, Tim Tim
Altitude: +/- 1400-1500 mdpl
Process Method: Natural
Moisturize: Max. 13%
Defect: Max. 5%
Robusta Coffee Beans are Coffea canephora coffee beans which have a stronger and bitter taste than Arabica coffee. These beans are smaller, high in caffeine, and grow in hot climates. Usually used in instant coffee and coffee blends.
SPECIFICATION:
Appearance : Dark Green to Dark Brown in color.
Variety : Powder & Seeds
Size : 5 - 8 mm
Moisture : 12,5% Max
Waste : 1% Max
MOQ : 20 Metric tons
COO : Indonesia
Shipping terms : FOB, CNF & CIF
Payment terms : TT (DP) & LC at sight
Packing Type : 10, 20, 25, 50 kg PP bags
Flavor: Arabica Gayo coffee beans are celebrated for their rich and complex flavor. They offer a unique combination of earthy and herbal notes with a hint of spiciness. You can also detect a mild acidity that brightens the overall taste, often accompanied by a pleasant fruity sweetness.
Aroma: When brewed, Arabica Gayo coffee emanates a captivating aroma that is both earthy and floral. It's often described as having a slightly woody or herbal fragrance, combined with a touch of citrus.
Processing: Arabica Gayo beans are often wet-processed, which is a method that involves removing the cherry's pulp and mucilage from the coffee bean before drying. This process helps accentuate the bean's flavors and ensures a clean, vibrant cup.
Sustainability: Many Arabica Gayo coffee producers in Aceh have adopted sustainable and organic farming practices. They are often shade-grown, helping to preserve the local ecosystem while producing high-quality coffee.
Arabica Gayo coffee beans are a prized variety among coffee enthusiasts for their unique taste and the meticulous care that goes into their cultivation. When roasted and brewed with attention to detail, they can result in a truly exceptional cup of coffee, showcasing the flavors and aromas that make them a standout choice among the world's coffee offerings.
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Grade A : same size, defect 3%, quiker 3%, KA 12%
Grade B : mixed size, defect 10%, quiker 12%, KA 15%
Grade C : varies size, quiker 13%,defect 20%, KA 15-17%
Grade A : same size, defect 5%, queker 3%, KA 13%
Grade B : mixed size, defect 12%, quiker 20%, KA 15%
Grade C : varies size, defect 20%, quiker 20%, KA 17%
The most expensive coffee as produced by excretion of wild civet in jungle as naturally they select the best cherry by its instinct, the good and unique flavor because of derivative enzymes, fermentation in intestine of the civet, the scarcity production just in few hundred kg not reaching in tons.
