Sumatra indonesian coffee beans with dry, and light colour for best coffee taste with low price at usd $1, 2/kg (1, 000 grams) exclude shipping and tax.
Sumatra Mandheling coffee has a syrupy body with hints of chocolate and brown sugar. It is well-known for its smooth and full-bodied flavor that is both earthy and complex. Rich in history and rich in flavor, these coffee beans are legendary in the world of Sumatran coffee.
Sumatra Robusta Coffee Bean
- Processing method: Semi-Washed (Wet-hulling)
- Grade: 6
- Defect Point: 151 - 225
- Packaging: 60 kg jute bags or as per request
- Place of origin: Lampung, Sumatra, Indonesia
Sumatra Robusta Lampung coffee, grown in the volcanic soils of Lampung province, Indonesia, is a bold, full-bodied coffee known for its rich, earthy flavor with notes of dark chocolate, nuts, and a hint of spice.
Processed using the unique wet-hulling method, these beans have low to medium acidity, a thick, syrupy mouthfeel, and a higher caffeine kick, making them ideal for espresso or strong brews.
Cultivated by smallholder farmers at 200â??800 meters, this Robusta stands out for its consistent quality, dark jade-like beans, and robust crema, reflecting the region's tropical climate and sustainable practices.
Sumatra Robusta Coffee Bean
- Processing method: Semi-Washed (Wet-hulling)
- Grade: 4b
- Defect Point: 61 - 80
- Packaging: 60 kg jute bags or as per request
- Place of origin: Lampung, Sumatra, Indonesia
Sumatra Robusta Lampung coffee, grown in the volcanic soils of Lampung province, Indonesia, is a bold, full-bodied coffee known for its rich, earthy flavor with notes of dark chocolate, nuts, and a hint of spice.
Processed using the unique wet-hulling method, these beans have low to medium acidity, a thick, syrupy mouthfeel, and a higher caffeine kick, making them ideal for espresso or strong brews.
Cultivated by smallholder farmers at 200â??800 meters, this Robusta stands out for its consistent quality, dark jade-like beans, and robust crema, reflecting the region's tropical climate and sustainable practices.
Sumatra Robusta Coffee Bean
- Processing method: Semi-Washed (Wet-hulling)
- Grade: 4a
- Defect Point: 45 - 60
- Packaging: 60 kg jute bags with grain-pro liner or as per request
Sumatra Robusta Lampung coffee, grown in the volcanic soils of Lampung province, Indonesia, is a bold, full-bodied coffee known for its rich, earthy flavor with notes of dark chocolate, nuts, and a hint of spice.
Processed using the unique wet-hulling method, these beans have low to medium acidity, a thick, syrupy mouthfeel, and a higher caffeine kick, making them ideal for espresso or strong brews.
Cultivated by smallholder farmers at 200â??800 meters, this Robusta stands out for its consistent quality, dark jade-like beans, and robust crema, reflecting the region's tropical climate and sustainable practices.
Sumatra Robusta Coffee Bean
- Processing method: Wet-hulling (Semi-Washed)
- Grade: 3
- Defect point 26 - 44
- Packaging: 60 kg jute bags with grain-pro liner or as per request
Sumatra Robusta Lampung coffee, grown in the volcanic soils of Lampung province, Indonesia, is a bold, full-bodied coffee known for its rich, earthy flavor with notes of dark chocolate, nuts, and a hint of spice.
Processed using the unique wet-hulling method, these beans have low to medium acidity, a thick, syrupy mouthfeel, and a higher caffeine kick, making them ideal for espresso or strong brews.
Cultivated by smallholder farmers at 200â??800 meters, this Robusta stands out for its consistent quality, dark jade-like beans, and robust crema, reflecting the region's tropical climate and sustainable practices.
Sumatra Gayo Green Coffee Beans
Arabica Coffee
Country of origin: Aceh, Sumatra Island, Indonesia.
Time from flower to berry: 9 months
Optimum temperature: 13 to 28 Degree Celsius
Optimum rainfall: 100 to 3,000 mm
Altitude: 1,200 to 1,500 above sea level (masl)
Soil type: Fertile volcanic soil, wet climate, near the equator (north)
Production Area: Tanoh Gayo, Central Aceh and Bener Meriah, North Sumatra
Caffeine content: 0.8 to 1.4%
Seed shape: Flat with a clear center line
Character stew: Sour & chocolate
Harvest method: Mechanical and hand picking
Processing method: Giling Basah (Wet Hulled)
Loading Port : Belawan Port, Medan, Indonesia
Capacity : 200MT
SUMATRA ARABICA GAYO COFFEE BEAN
- Processing method: Natural Wine
- Grade: Specialty
- Moisture 12%
- Defect Point of 3
- Packaging: 60 kg jute bags with grain-pro liner (or as per request)
SUMATRA ARABICA GAYO COFFEE BEAN, NATURAL WINE, GRADE SPECIALTY
- Processing: Natural with extended fermentation (30-60 days), where the cherries are dried with the fruit intact for a longer
period to enhance wine-like aromas and flavors
- Aroma: Intense wine-like notes, with a unique fermented aroma, as noted in specialty listings.
- Flavor: Wine-like, with high sweetness and low acidity. The extended drying process imparts a distinct wine-like character,
with notes resembling wine and fruit.
- Aftertaste: Smooth and sweet, with lingering fruitiness, enhancing its complexity.
- Body: Medium, with a balanced mouthfeel, ideal for nuanced brewing.
- Acidity: Very low, making it smooth and approachable, as seen in product descriptions.
- Grade: Specialty, with first-grade quality guaranteed.
