ARABICA COFFEE BEANS

ARABICA GAYO

ABOUT

Gayo coffee is a variety of Arabica coffee, one of the leading commodities originating from the Gayo Highlands, Central Aceh, Indonesia. Plantation in Gayo, Aceh Tengah, on average, at an altitude of 1,000 to 1,200 masl.

CHARACTERISTIC & PROCESS

Gayo Aceh coffee taste tends to be nutty and buttery. The aroma is robust with nutty and spice accents. With very low acidity, a hint of sweetness, a medium-level condensed texture, and a clean character-like, makes Gayo coffee very popular and salable as a mixture of house-blend coffee.

ACIDITY
7.5%
DEFECT
0%
WATER CONTANT
13%
AROMA
8%

ARABICA KINTAMANI

ABOUT

Coffee plantations in Bali are located in kintamani subdistrict, close to Mount Batur Bangli Regency. This type of balinese coffee is Arabica and is grown in the soil with an altitude of about 1000 meters above sea level. A distinctive feature of coffee plantations in Bali is the presence of plants other than coffee in the same land, usually vegetables and oranges.

CHARACTERISTIC & PROCESS

The unique taste of bali kintamani coffee is the taste of fresh acids such as citrus fruits with low acidity, coffee in fermentation for 12 hours or 36 hours and dried naturally by drying. Processing techniques developed by Kintamani farmers can realize the potential quality of kintamani area.
ACIDITY
8%
DEFECT
3%
WATER CONTANT
14%
AROMA
8%

ARABICA toraja

ABOUT

Toraja is one of the Arabica coffee-producing cities in Indonesia, located in the southern part of Sulawesi Island which is dominated by the contours of the highlands in the form of mountains with an altitude of 1400 to 2100 meters above sea level and a type of clay / marine sediment providing an advantage that is able to make quality coffee from Tana Toraja is unique in terms of taste and aroma characteristics.

CHARACTERISTIC & PROCESS

Toraja kalosi coffee itself has a special coffee aroma is typical with a low level of acidity, smooth, soft, floral and fruity flavors. this is due to the content of soils that are very fertile and overgrown also with various spices. In addition, the unique taste of coffee is also due to the traditional post-harvest method.
ACIDITY
8%
DEFECT
3%
MOISTURE
12%
AROMA
8%

JAVA PREANGER

ABOUT

It is originated from the Arabica coffee plant grown in the Priangan highlands in West Java Province. It is planted in upland areas with a minimum altitude of 900 meters above sea level (asl), with cold and dry air and rainfall between 2,000 – 3,000 mm / year, with wet months between 6-7 months each year.

CHARACTERISTIC & VARIETY

Derived from the Arabica coffee plant that is formed from selected and superior varieties, which are planted under shade trees and cultivated on ecological principles that pay attention to environmental sustainability, and are fertilized mainly by using organic fertilizers with the concept of Low External Input or Low External-Input and Sustainable Agriculture (LEISA). The cultivated Arabica coffee varieties are arabica coffee Typica and Sigararutang KAJP, Bourboun which has a unique taste, characterized by some components such as, Uniformity, Clean Cup, Sweetness, Lemony Flavor, Acidity, and Balanced after taste. Java Preanger coffee has several advantages of an intense aroma or a distinctive taste (unique) such as blueberry, floral, jasmine, vanilla, and lychee, topping it with a sweet aftertaste.

ACIDITY
7.5%
DEFECT
3%
Water Contant
12%
BODY
7.5%

luwak coffee

ABOUT

Civet coffee is a drink derived from coffee beans harvested from the feces of wild mongoose cleaned. This drink has a smoother taste than coffee in general, it is thought that this is caused by the fermentation process in the stomach mongoose. Indonesian civet coffee is one of the luxury drinks exported at a very high price

CHARACTERISTIC & PROCESS

Wild civet coffee beans are yellowish-brown, while the seeds from captivity are pale light brown. Visually, the difference will not be seen when the seeds have been baked because the color has turned brown. But when it is still in the form of green bean. Percentage of caffeine content of robusta civet coffee 1.77% and arabica mongoose 1.74%, Percentage of protein contained in robusta civet coffee 16.23% and Arabica mongoose 14.84%, Fat content in robusta civet coffee 18.45% and Arabica mongoose 19.76%
Indonesia’s civet coffee producing regions are: gayo, sidikalang,pagar alam, lampung, garut, toraja, kintamani
 
ACIDITY
7.1%
DEFECT
0%
SWEETNESS
10%
AROMA
8%
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