robusta coffee beans

ROBUSTA DAMPIT

ABOUT

This coffee is grown and cultivated on land with an altitude of more than 800 meters above sea level and has a reasonably good soil structure. Nearly 90% of the coffee produced in the Dampit area is exported abroad. the origin coffee from malang, Indonesia.

Characteristic & process

The aroma that comes out of the coffee beans is caramel-like and also sweet, typical of freshly cooked bread—the scent of milk chocolate and caramel. When drunk, this coffee will feel cream-heavy or thick, coupled with low acidity with the final sensation in the form of a caramel taste along with a little earthy aroma that lingers around your tastebuds and nose. 

Cupping score

ACIDITY
8%
DEFECT
0%
Water Contant
10%
AROMA
9%

ROBUSTA GAYO

ABOUT

Gayo coffee is  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.

Cupping score

ACIDITY
8%
DEFECT
0%
WATER CONTANT
10%
AROMA
8%

ROBUSTA LAMPUNG

ABOUT

Robusta is found in Lampung, Sumatra. Especially in West Lampung, Central Lampung and Tanggamus area, growing at an altitude of 300 to 900 meters 

Characteristic & process

Lampung robusta coffee is also known for its intense bitter taste, just like other Coffees from Sumatra.

Cupping score

ACIDITY
8%
DEFECT
5%
WATER CONTANT
10%
AROMA
8%
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