Specialty Coffee

Specialty Coffee Beans of 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
– Processing Method: Semi Wash
– Varieties: Mix Varieties
– Altitude: +/- 1,400 to 1600 masl

Low acidity with floral aroma and sweet aftertaste is the character of mandailing coffee. The body is full so the texture will in general be thick. The mix of sweet and harsh taste that isn’t too high is a most loved of individuals who like coffee yet have touchy stomachs. Another advantage of mandailing coffee is its fragrant fluorine aroma. This fragrant scent then made it often used by several roasters or coffee shops to make house blends
Mandheling coffee flavor, which is fine acidity, full body, sweet, long lasting aroma after taste.

– This whole bean coffee has a good flavor, medium acidity, floral flavor with a sweet ending.
– 100% Mandheling Arabica whole bean Coffee with First Grade quality
– Processing Method: Semi-washed
– Altitude: +/- 1,368 ASL
– Moisture 11-13%
– Defect 0-3%
– Quality : First grade

Java ijen coffee has very unique characteristics and is certainly different from other coffees When compared with other arabica coffees, this Javanese specialty coffee is somewhat lighter Arabica coffee with low acidity. So that the sour taste that is presented is very exotic. Its taste is also very unique, which has a nutty, chocolate, and spice flavor with a low acidity level, and a little sweetness. The distinctive aroma will be felt when brewed for the first time. Java Ijen Raung coffee has a soft texture so it seems sweet in its presentation.

Characteristics :
Origin: Ijen mountain (Bondowoso district)
Species: Arabica
Elevation: 1100-1500 MASL
Processing: Full Washed
Bean Size: Medium
Moisture: 12-13%
quality: first grade quality
after taste: Floral, Spicy and Bright Acidity.

The term honey coffee thinks this coffee variant contains honey. But in reality not a bit of honey is used in the process of making this coffee. The term honey instead, instead refers to the end result of processing. The sensation of sweet and tender taste is very special, there is a taste of hazelnuts that drop on the tongue when sipping this coffee. The process is also unique, determining its quality.
– Species: 100% Arabica
– Quality: First Grade Quality
– Processing Method: Honey Processed
– Altitude: 1400 – 1600 masl
– Cultivars: Multi variety

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
Type Arabica coffee
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 <5%
Aroma: Nutty, Caramel
Method : Full Wash
Acidity: Medium
Body: Medium, Very Smooth, Clean After Taste
Flavor: Nutty, Orange, Chocolaty

Characteristics :
– Varian: Arabica Single Origin | Papua Wamena
– Grade: G-1, Specialty
– Process: Washed
– Region: Mt. Jayawijaya
– Altitude: +/- 1,600 to 1900 masl
– TM: 12%
– Varietas: Typica
– Defect: < 2% - Tasting Notes: Chocolaty, Caramel, Spicy, Floral & Flowery

Kopi luwak coffee is one of the most expensive coffee. The coffee eaten by wild civet cat is believed to be only the best coffee, coffee that has been perfectly cooked. The seeds will experience fermentation in the civet cat’s stomach. This is the phase that determines the typical taste of luwak coffee

– 100% original wild civet poops Coffee Beans ( luwak coffee )
– Quality: First Grade Quality
– Altitude: 1400 – 1600 ASL
– Cultivars: Multi Variety arabica coffee beans
– Ethically only from poops of wild civet cat, we take coffee beans poops from our plantation and forest

Civet coffee has a taste and aroma more specific and more special than ordinary coffee. Civet Coffee has a unique aroma and flavor, in general civet coffee has a smooth full body flavor, and an excellent after taste. The viscosity of civet coffee is generally like when drinking syrup, tastes delicious in the mouth or throat with no unpleasant taste marks.

Characteristics
-100% Gayo Arabica Coffee
-100% Pure Coffee without Mixture
– Origin: Gayo, Aceh
– Processing Method: full Wash
– Varieties: Mix Varieties
– Altitude: +/- 1,400 to 1600 masl
– Tasting Notes: Vanilla & Chocolate

The uniqueness of the taste and aroma that Long berry Coffee has will add to your taste experience as a coffee connoisseur.
It has a distinctive taste with the main characteristics of the aroma of spices, a complex taste with strong sour fruit flavor, delicious coffee and soft viscosity with special flavor characteristics of long berry Arabica coffee.
Arabica long berry with special coffee flavor, delicious, no other aroma or taste that is disturbing, original character and feels comfortable when drunk.

– 100% ORIGINAL Long berry Coffee Beans
– Quality: First Grade Quality
– process : Natural
– Altitude: 1400 – 1600 MASL
– Cultivars: Gayo Multi Variety arabica coffee beans
– Region of Central Aceh
– The Flavor : Low Acidity, Fruity, Herbal, Full Body and Pleasant After Taste

Kerinci coffee has a fruity flavor, a sweet aftertaste, a spice aroma, and a thick body. Q graders assess the character of kerinci coffee as a combination of five types in Sumatra. Due to its flavor, Arabica Kerinci espresso has been called the very best Indonesian specialty espresso in 2017.

Flavors : Chocolate, Citrus, Clean Aftertaste, Apricot, Cherry
Body : Medium- High
Acidity : Low
Origin : West Sumatera (mount Kerinci is the Highest Volcanic Mountain in Sumatera)