Sumatera Coffee

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

– Origin: Gayo, Aceh (Sumatera, Indonesia)
– Processing Method: semi Wash
– Varieties: Mix Varieties
– Altitude: +/- 1,400 to 1600 masl
– Cupping note : Nutty & Aroma, Medium Acidity, High Body
– Flavor: Nutty, Dark Chocolate, Bitter, balance

Organic coffee beans from Gayo, Aceh (sumatera). The arabica organic coffee beans have passed test for USDA organic coffee beans and also Euro Organic coffee beans. As well as fair trade coffee beans certificate

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

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

Lintong Arabica coffee beans grow on the ground around Lake Toba, it turns out to have its own advantages and is of equal quality with other coffees throughout the archipelago. Lintong Arabica coffee has a fragrant aroma and with strong and complex flavors

– 100% Lintong Arabica Coffee with Grade 1 quality
– Processing Method: semi-washed
– Altitude: +/- 1,366m
– Moisture 11-13%; Defect 0-3%
– Guaranteed first grade Quality

Sumatra Wine Arabica Coffee Bean is a fermented coffee bean before it becomes a coffee bean and gives birth to a very unique taste – Sumatra Wine Arabica Coffee Bean with First Grade Quality – Processing Method: Wine Natural Processed for 30-60 days – Altitude: 1,500 ASL Up – Moisture 11-13% ; <3% defect –  First Grade Quality Guaranteed

Characteristics

– 100% Gayo Arabica Coffee
– 100% Pure Coffee without Mixture
– Origin: Gayo, Aceh
– Processing Method: Semi Wash
– Moisture 11-13%
– Defect 0-3%
– Varieties: Mix Varieties
– Altitude: +/- 1,200 to 1600 masl

Coffee Gayo has a unique characteristic with the specificity of different aroma with other coffee in Indonesia. Coffee Gayo produces most of the finest Arabica coffee. Gayo Coffee flavor itself feels more bitter with low acidity level. Its very sharp aroma makes this type of coffee well-liked. No wonder this coffee becomes the biggest coffee producer in Asia. Despite the bitter taste, Gayo coffee gives a savory aroma to every sip

The distinctive feature of Lampung coffee is its medium acidity, high body, with a range of notes between dark chocolate, woody and nutty. This unique taste is obtained from the roasting process of coffee with the right temperature to produce a delicious coffee flavor.

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

– Origin: Gayo, Aceh (Sumatera, Indonesia)
– Processing Method: semi Wash
– Varieties: Mix Varieties
– Altitude: +/- 1,400 to 1600 masl
– Cupping note : Nutty & Aroma, Medium Acidity, High Body
– Flavor: Nutty, Dark Chocolate, Bitter, balance

Organic coffee beans from Gayo, Aceh (sumatera). The arabica organic coffee beans have passed test for USDA organic coffee beans and also Euro Organic coffee beans.

The taste of Natural Gayo Coffee has the acidity and taste of tropical fruits which creates a fresh taste and also has a mild acidity, soft but firm.

– 100% ORIGINAL Abyssinia long berry Arabica of Gayo Coffee Green Beans
– Quality: First Grade Quality
– Post-harvest Wet Mill
– Processing Method: Wet Process
– Altitude: 1400 – 1600 masl
– Cultivars: Gayo Multi Variety arabica coffee beans
– Region of Central Aceh