Gayo natural coffee has its own flavor of coffee compared to others. It has a rich coffee taste like sour, sweet and mild winey-choco aroma beside its own original herbal & fruity flavor.
Characteristics:
Processing method : Natural dry
Fragrance / aroma : Fresh nutty mixed with winey aroma
Flavor : Wine after taste, herbal, fruity, mild caramel.
Acidity : Medium
Body : Medium to high
Arabica Gayo coffee beans are considered as one of premium coffee beans in the world. It is harvested from plantations in Central Aceh region. It has fine aroma and pretty low bitter taste. Arabica Gayo coffee beans grow in the distinctive type of soil in the highlands, thus it almost impossible to find it in any other places outside its origin. It also famous for its classic balance of earthiness, bold and syrupy flavor.
Characteristics:
Processing method : Semiwash
Fragrance / aroma : Fresh nutty
Flavor : Complex coffee flavor with hints of vanilla
Acidity : Good Acidity
Body : Medium to high or full body (rich)
Arabica Mandheling is known as much for its smooth, full body (mouthfeel) as its rich, complex taste.
Characteristics:
Processing method : Semiwash
Fragrance / aroma : Fresh nutty
Flavor : Herbal, spicy, sometimes appears charamel dark chocolate light
Acidity : Medium
Body : Medium to high or full-body
A Peaberry is a single coffee bean within a single coffee cherry (fruit), instead of the usual two half-beans per cherry. Facts, only about 5-7% of any given coffee crop is Peaberry. Coffee beans are usually sold separately from other beans and Peaberry beans are generally valued higher than regular coffee beans because they are said to have a more concentrated flavor.
Enjoy the taste of our Sumatera Peaberry, also known as the oval-shaped coffee bean. Carefully handpicked, these limited stock beans (only 5% out of all harvested coffee beans, screen size is 15 mm up) have outstanding taste, makes them very rare and special. Peaberry beans are only reserved for coffee lovers who appreciate high quality Indonesian Arabica beans.
Characteristics:
Fragrance / aroma : Nutty
Flavor : Herbal, fresh & fruity cereal
Acidity : Medium to high
Body : Medium
It is called Sumatera Longberry for its long size, light medium body with low acidity. The fragrance is fresh and nutty combined with floral, earthy, dark chocolate and also caramel flavor.
Characteristics:
Fragrance / aroma : Fresh nutty
Flavor : Floral, earthy, dark chocolate, caramel
Acidity : Low
Body : Medium to bold
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Bali Honey Process coffee has a flavor that is rich in taste with a syrupy body with enhanced sweetness, round-low acidity, and earthy undertones.
Characteristics:
Processing method : Honey Process
Fragrance / aroma : Fresh nutty
Flavor : Herbal, enhanced sweetness like honey, with light chocolate
Acidity : Round-low
Body : Medium to high or full-body
It is called Liberica for its origin, Liberia. It has unique taste of ripe berry, sweet tone, and bold body which makes it an great choice for passionate coffee lover.
Characteristics:
Fragrance / aroma : Strong
Flavor : Very mild, Slight Nutty
Acidity : Low
Body : Bold
Wine coffee has its own flavor of coffee compared to others. It has a rich coffee taste like sour, sweet and mild winey-choco aroma beside its own original herbal & fruity flavor.
Characteristics:
Fragrance / aroma : Fresh nutty mixed with winey aroma
Flavor : Wine after taste, herbal, fruity, mild caramel.
Acidity : Medium
Body : Medium to high
Honey Process coffee has a flavor that is rich in taste with a syrupy body with enhanced sweetness, round-low acidity, and earthy undertones.
Characteristics:
Fragrance / aroma : Fresh nutty
Flavor : Herbal, enhanced sweetness like honey, with light chocolate
Acidity : Round-low
Body : Medium to high or full-body
Arabica Gayo coffee beans are considered as one of premium coffee beans in the world. It is harvested from plantations in Central Aceh region. It has fine aroma and pretty low bitter taste. Arabica Gayo coffee beans grow in the distinctive type of soil in the highlands, thus it almost impossible to find it in any other places outside its origin. It also famous for its classic balance of earthiness, bold and syrupy flavor.
Characteristics:
Fragrance / aroma : Fresh nutty
Flavor : Complex coffee flavor with hints of vanilla
Acidity : Good Acidity
Body : Medium to high or full body (rich)
Arabica Mandheling is known as much for its smooth, full body (mouthfeel) as its rich, complex taste.
Characteristics:
Fragrance / aroma : Fresh nutty
Flavor : Herbal, spicy, sometimes appears charamel dark chocolate light
Acidity : Medium
Body : Medium to high or full-body
A Peaberry is a single coffee bean within a single coffee cherry (fruit), instead of the usual two half-beans per cherry. Facts, only about 5-7% of any given coffee crop is Peaberry. Coffee beans are usually sold separately from other beans and Peaberry beans are generally valued higher than regular coffee beans because they are said to have a more concentrated flavor.
Enjoy the taste of our Sumatera Peaberry, also known as the oval-shaped coffee bean. Carefully handpicked, these limited stock beans (only 5% out of all harvested coffee beans, screen size is 15 mm up) have outstanding taste, makes them very rare and special. Peaberry beans are only reserved for coffee lovers who appreciate high quality Indonesian Arabica beans.
Characteristics:
Fragrance / aroma : Nutty
Flavor : Herbal, fresh & fruity cereal
Acidity : Medium to high
Body : Medium
Recommended Roast Level: City+/ Full City+ / Vienna
It is called Sumatera Longberry for its long size, light medium body with low acidity. The fragrance is fresh and nutty combined with floral, earthy, dark chocolate and also caramel flavor.
Characteristics:
Fragrance / aroma : Fresh nutty
Flavor : Floral, earthy, dark chocolate, caramel
Acidity : Low
Body : Medium to bold
Arabica coffee (Coffea arabica), also known as Arabic coffee, Arabic bush coffee, or mountain coffee, is a species of the genus Coffea. This species is believed to be the first coffee species to be cultivated, and is the dominant cultivar, representing about 60% of global coffee production.
In Indonesia, Arabica coffee plantations are commonly found in mountainous areas of Toraja, North Sumatra, Aceh and in several areas on the island of Java.
Robusta coffee (Latin name Coffea canephora or Coffea robusta) is a descendant of several coffee species, especially Coffea canephora. This type of coffee grows well at an altitude of 400-700 m above sea level, a temperature of 21-24 C with 3-4 dry months in a row and 3-4 times of rain.
Coffea robusta represents 43% of global coffee production, with Coffea arabica constituting most of the remainder. There are several differences between the composition of coffee beans from C. arabica and C. robusta. Beans from C. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to C. arabica beans.
Java Robusta : After Polish
The popularity of Java Robusta Coffee is certainly not inferior to coffee originating from other parts of Indonesia such as Aceh Gayo Coffee. Java Robusta coffee certainly has its own fans by the Indonesian people. In general, Robusta coffee is considered as number two coffee, but make no mistake. If this Robusta coffee is processed correctly, of course, it can produce a taste and aroma that is not inferior to Arabica coffee.
Robusta coffee is coffee that does not have a sour taste at all. A more concentrated taste than arabica, as well as higher caffeine.
The island of Java is one of the largest producers of robusta coffee in the world and is very well known for its coffee.
Thick body, no sour taste, and a slightly chocolaty taste make this coffee very popular. Java Robusta coffee is also suitable for serving with a mixture of milk such as the drip coffee serving method, even Espresso
Specs : After Polish
Process : Dry process
Moisture : Max 12.5%
Defect Max : 11
Single origin from: Java Island
Delivery Time : 2 week until 1 Month depend on Quantity
Loading Capacity : 1 x 20 fcl : 20 tons
packing : New Gunny Bag each 60 kg(s)
Port of Loading : Port Of Tanjung Perak
Payment term :
Cash in Adviace or LC at Sight depend on quantity order.
Despacth of through Sea : FCL or LCL
Export Documents are Invoice,Packing List, Bill of Lading, Certificate of Origin , International Coffee Organization Certificate, Fumigation Certificate, Phytosanitary Certificate.
Javanese Arabica coffee has a different shape and taste that is not too complex as in Sumatra or Sulawesi. Java Arabica coffee production is centered on the injen mountains located in the east of the island of Java with an altitude of 1400m above sea level. Javanese coffee itself has the character of a strong, thick, and slightly sweet taste. Javanese coffee gives off a thin, spicy aroma that makes it better than other types of coffee. Javanese coffee has low acidity combined with soil conditions, air temperature, weather, and humidity. The temperature around 20-25 degrees celsius, making Javanese Arabica coffee beans from java, has a very unique taste and aroma.
Specs : Grade 1
Process : Semi washed & Dry Process
Moisture :Max 12.5%
Defect Max 11
Single origin from:
East Java
Delivery Time: 2 week until 1 Month depend on Quantity
Loading Capacity : 1 x 20 â?? fcl : 20 tons
packing : New Gunny Bag each 60 kg(s)
Port of Loading : Port Of Tanjung Perak
Payment term :
Cash in Adviace or LC at Sight depend on quantity order.
Despacth of through Sea : FCL or LCL
Export Documents are Invoice,Packing List, Bill of Lading, Certificate of Origin , International Coffee Organization Certificate, Fumigation Certificate, Phytosanitary Certificate
12315 Coffee Beans Suppliers
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