Coffee
Obout Our Coffee
We invite you to experience the magic of Indonesian coffee, crafted with passion and rooted in generations-old tradition. We partner with dedicated farmers, hand-picking the finest Arabica and Robusta beans from Indonesia's most treasured coffee regions. Each cup you brew whispers tales of volcanic terroir, misty mornings, and meticulous care. More than just a drink, We believe coffee is an experience. Every cup is a journey to the heart of Indonesia, a celebration of sustainability, fair trade, and the dedication of our farmers. Choose our coffee, and you choose quality, flavor, and a story worth sharing.
Our Promise
Unwavering Quality: Rigorous quality control and certifications guarantee consistent excellence.
Unmatched Variety: From bold espresso roasts to delicate single-origin beans, we offer a world of flavor possibilities.
Sustainable Practices: We believe in protecting the environment and empowering local communities, every step of the way.
Dedicated Support: We're your partners in crafting the perfect cup. We offer roasting tips, recipe inspiration, and personalized service.
Robusta Coffee
Detail Specification
Our Detailed Specifications of Indonesian Robusta Coffee for Export (Or as Buyer Requirements):
General:
Bean Species: Coffee Robusta
Origin: Indonesia (Sumatra, Java, Lampung)
Processing: Washed or Natural
Physical Specifications:
Screen Size: Grade 15 (16 - 17 screen) or Grade 18 (14 - 15 screen)
Moisture Content: Max 12.5% (recommended)
Defects:
Black and moldy beans: Max 0.5%
Broken and chipped beans: Max 3%
Sticks and stones: Max 0.1%
Foreign matter: Max 0.2%
Color: Green (washed) or Brown (natural)
Density: Approx. 800 kg/m³
Physical Specifications:
Screen Size: Grade 15 (16 - 17 screen) or Grade 18 (14 - 15 screen)
Moisture Content: Max 12.5% (recommended)
Defects:
Black and moldy beans: Max 0.5%
Broken and chipped beans: Max 3%
Sticks and stones: Max 0.1%
Foreign matter: Max 0.2%
Color: Green (washed) or Brown (natural)
Density: Approx. 800 kg/m³
Quality Specifications:
Cupping Score: Min 80 points (recommended)
Acidity: Low to medium
Body: Full-bodied
Flavor Profile: Earthy, woody, nutty, chocolaty, with hints of spice
Packaging:
Jute bags: 60 kgs net weight
Polypropylene bags: 50 kgs net weight
Customizable packaging available upon request
Additional Information:
Minimum Order Quantity (MOQ): Negotiable, depending on availability and specific requirements
Payment Terms: Negotiable
Arabica Coffee
Detail Specification
Our Detailed Specifications of Indonesian Arabica Coffee for Export (Or as Buyer Requirements):
General:
Bean Species: Coffea arabica
Origin: Indonesia (Sumatra, Java, Sulawesi, Flores)
Processing: Washed, Semi-washed (Honey process), Natural
Physical Specifications:
Screen Size: Varies depending on variety and grade (e.g., Mandheling Grade 1: 17 - 18 screen, Gayo Peaberry: 16 - 17 screen)
Moisture Content: Max 12.5% (recommended)
Defects:
Black and moldy beans: Max 0.2% (Grade 1), Max 0.5% (Grade 2)
Broken and chipped beans: Max 1.5% (Grade 1), Max 3% (Grade 2)
Sticks and stones: Max 0.1%
Foreign matter: Max 0.2%
Color: Green (washed), Greenish-brown (semi-washed), Brown (natural)
Density: Approx. 600 - 700 kg/m³ (varies by variety)
Quality Specifications:
Cupping Score: Varies depending on variety and processing (e.g., Mandheling Lintong: Min 82 points, Java Peaberry: Min 85 points)
Acidity: Bright and lively (washed), Sweet and fruity (honey process), Low to medium (natural)
Body: Light to medium (washed), Medium to full (honey process), Full-bodied (natural)
Flavor Profile: Complex and nuanced, with fruity, floral, citrusy, chocolatey, or nutty notes (varies by variety and processing)
Packaging:
Jute bags: 60 kgs net weight
Polypropylene bags: 50 kgs net weight
Customizable packaging available upon request
Additional Information:
Minimum Order Quantity (MOQ) and Payment Terms: Negotiabel
Arabica Coffee Types
Honey White: This process involves removing the outer skin of the coffee cherry, leaving the mucilage (a sticky layer) intact. The beans are then dried with the mucilage still clinging to them, giving them a white appearance. The drying process can take place in the sun or under controlled conditions.
Honey Red: Similar to Honey White, but in this case, a portion of the outer skin is left on the beans. This includes some of the pulp, leading to a red or honey-like appearance. The drying process is also crucial in this method.
Natural: In the natural process, the entire coffee cherry is dried with both skin and pulp intact. The beans are often spread out in the sun on raised beds or patios, allowing them to absorb the flavors from the pulp during the drying process. This results in a sweet and fruity flavor profile.
Full Wash: In the full wash process, the entire cherry is mechanically depulped to remove the outer skin and pulp. The beans are then fermented to break down the remaining mucilage, followed by thorough washing. This method provides cleaner and brighter flavors.
Semi Wash: This method is a middle ground between natural and full wash processes. The outer skin is removed mechanically, but some of the mucilage is left on the beans during the drying process. It combines elements of both the full wash and natural processes, resulting in a nuanced flavor profile.
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