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Performing the winning coffee at the Cup of Excellence (CoE) Indonesia Year 2024. This coffee was the winner (1st Rank) and got a score of 91.41. Green bean Arabica Ijen Lestari is origin from Mount Ijen, Banyuwangi, East Java.
Collecting the red by selecting coffee cherries that are fully ripe and have a deep red color will ensure excellent quality and flavor of the coffee. The cherries are put into an airtight tank which is then completely injected with carbon dioxide to ferment for 72 hours. Then dried in the sun until the moisture content is 11-12%
The resulting taste will also be more complex and excellence with a long aftertaste.
Possible notes: Tropical Fruits, Kiwi, Mango, Strawberry, Peach, Floral Cocoa

Arabica Gayo Coffee Bean, Speciality, Natural (Unroasted)
Natural Process (Dry Process)
In the natural process, also known as the dry process, ripe coffee cherries are carefully handpicked from the coffee trees and laid out in thin layers to dry naturally in the sun.
During the drying process, the cherries shrink and the pulp surrounding the beans ferments, imparting fruity and intense flavors to the beans.
Natural process coffees are characterized by their bold, fruity, and often wine-like flavors, with pronounced sweetness and complexity

Arabica Gayo Coffee Bean, Speciality, Semi-Washed (Unroasted)
Semi-washed Process (Pulped Natural Process)
The semi-washed process, also known as the pulped natural process, combines elements of both the natural and washed processing methods.
Ripe coffee cherries are pulped to remove the outer skin, but the beans are left covered in a thin layer of mucilage and dried without fermentation.
This method results in coffees with a unique combination of fruity sweetness from the mucilage and clarity of flavor from the washed process, often exhibiting a creamy mouthfeel and nuanced acidity.

Arabica Gayo Coffee Bean, Speciality, Honey (Unroasted)
honey process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of honey .
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate

Arabica Gayo Coffee Bean, Speciality, Wine (Unroasted)
The wine process is a variation of the natural process where ripe coffee cherries are selectively picked and then partially pulped, leaving varying amounts of mucilage intact.
The beans are then dried with the remaining mucilage, resulting in a sticky texture reminiscent of wine.
This method produces coffees with rich, syrupy body, enhanced sweetness, and complex flavor profiles that may include notes of tropical fruit, berries, and chocolate.

In the full washed process, also known as the wet process, ripe coffee cherries are pulped immediately after harvest to remove the outer skin and pulp, leaving behind the mucilage[1]covered beans.
The beans are then fermented in water tanks to loosen the mucilage, followed by thorough washing and sorting to remove any remaining residue. - After washing, the beans are dried on raised beds or patios until they reach the optimal moisture content.
Full washed process coffees are prized for their clean, bright acidity, delicate flavors, and floral aromas, with a smooth and balanced profile

Moka S16 Natural/Dry Process Grade 1 is a specialty-grade Arabica coffee crafted from small-lot Moka cultivars grown in the highlands of northern and central Vietnam. With a screen size of 16 (6.3 mm), this lot offers an excellent balance between bean density and cup complexity, while still preserving the classic petite shape of the Moka variety.

Processed using the natural sun-dried method, cherries are selectively handpicked at peak ripeness and dried on raised beds for optimal airflow and fermentation control. The result is a fruity, full-bodied coffee with a winey character, deep sweetness, and a long, syrupy finish.

Arabica G1 S16 Natural/Dry Process Grade 1 is a premium Vietnamese Arabica coffee, sun-dried with cherries intact to develop fruity, complex flavors and a heavier body. With screen size 16 and Grade 1 classification, this coffee is ideal for roasters and importers seeking a bold, full-bodied Arabica with origin-specific character.

The cherries are carefully hand-picked then naturally dried on raised beds for 18- 25 days, turned regularly to ensure even fermentation. After drying, beans are hulled, gravity-sorted, and graded to ensure uniformity and low defect count.

Culi Robusta R2 S13 Natural/Dry Process Grade 1 is a specialty-grade Vietnamese robusta peaberry coffee produced through the traditional sun-dried method. The beans are hand-selected from ripe cherries, where each fruit contains a single round seed (peaberry), offering greater density and more concentrated flavor. This natural-processed lot brings out a fuller, fruitier cup with bold body and rustic complexity.

Sourced from the Central Highlands, this screen size 13 peaberry is ideal for espresso blends, robust cold brews, and instant coffee applications requiring character and strength. The natural process imparts rich chocolatey notes with subtle fruit sweetness and earthy undertones.

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.

Full wash coffee is made by pulping the cherries, washing away the mucilage, and drying them to produce a clean, bright cup with vibrant acidity and well-defined flavors.

Specification
Screen Size : 10-14
Moisture : 11-12%
Triage : 1-2%

Description Scheme
Flower to Berry : 8 Months
Production (Kg/Ha) : 1000 (Kg/Ha), 100 Ha
Optimal Temp : 12 to 29 â??
Optimal Rainfall : 100 - 200 mm
Altitude : 1250 - 1300
Soil Type: Wet Climate
Origin of Country : Indonesia
Production Areas : Gunung Halu, West Java
Character Stew : Low Acid, Fruity
Method of Harvest : Classic Hand Pick, Dry Hull
Processing Method : Full Washed

Arjuna Coffee - Grown at 900-1100 MASL
Arjuna Coffee is cultivated on the fertile slopes of Mt. Arjuna, East Java, Indonesia, at altitudes between 900-1100 meters above sea level. The high elevation and volcanic soil create a unique microclimate, producing coffee with rich body, balanced acidity, and vibrant aroma.

Processing Methods
Full Washed:
Clean, bright cup with citrus and floral notes.
Best for manual brew or pour-over.

Natural:
Sweet, fruity, and full-bodied with hints ofdried fruit or wine.
Ideal for espresso and cold brew.

Available Grades
Grade A: Premium quality, uniform beans, zero defects.
- Best for specialty brewing.

Grade B: Good quality with minor defects.
- Suitable for blends and espresso.

Grade C: Mixed size, light defects.
- Ideal for bulk roasting or instant coffee production.
Origin: Mt. Arjuna, East Java, Indonesia

Altitude: 900-1100 MASL

Variety: Arabica & Robusta (based on request)

Harvest: Hand-picked red cherries

Roast Level: Light, Medium, or Dark (customizable)

Dear Buyers Seeking Indonesian Coffee Husk from WORLDWIDE

Hope you are happy, because we can provide the best coffee husks from our area of production to you next month (June 2024).

Are you looking for Coffee Husks from Indonesia? If so, then allow us to introduce our company, CROP CO. Enterprise which is engaged in the production of processed coffee where one of our commodities is Decaffeinated/Non Decaffeinated Coffee Husks derived from cherry Arabica Gayo Malabar-Wayang which grows in the Bandung Regency area, West Java.

We process our Coffee husks with Natural system. both on decaffeinated and non-decaffeinated coffee husks. The difference is, in the decaffeinated process, we do a 3-4 times coffee-husks soaking system. We do this because we care about the quality of our coffee husks used for our customers.

We can guarantee that all our coffee husks come from our Red Cherry Arabica Gayo Malabar-Wayang. All of our cherries are picked between 09.00 AM-14.00 PM to optimize the enzyme formation process of the cherries in our fields.

We can provide you this June 2024 with 10 metric tons (10,000 kg) starting at $3.5 per kilogram. Should you purchase more, the price can be negotiated down to $3.2 per kilogram. We hope we can work together sustainably on this Coffee Husks transaction.

Warmest Regards from Us

CROP. CO Enterprise

Kerinci Arabica Coffee: A Unique Indonesian Gem

Kerinci Arabica coffee is a specialty coffee grown in the highlands of Kerinci Regency, Jambi Province, Indonesia. Nestled at the foot of Mount Kerinci, the highest volcano in Indonesia, this coffee benefits from the unique terroir and climate of the region.

Key Characteristics:

Origin: Kerinci Regency, Jambi Province, Indonesia.
Altitude: Grown at elevations ranging from 1,200 to 1,500 meters above sea level.
Varieties: Primarily Arabica varieties, including Sigarar Utang, Andung Sari, S795, and P88.
Flavor Profile:
Complex and nuanced flavor with notes of spices, chocolate, and fruit.
Well-balanced acidity and medium body.
Distinctive aroma that is both strong and fragrant.
Processing Methods: Various processing methods are employed, including washed, natural, and honey processes, each contributing to unique flavor variations.
Specialty Grade: Kerinci Arabica coffee has gained recognition for its high quality, often achieving specialty grade status with high cupping scores.
Factors Contributing to Quality:

Terroir: The volcanic soil and high altitude of the region provide ideal growing conditions for Arabica coffee.
Climate: The cool, wet climate of Kerinci contributes to the slow and even ripening of the coffee cherries, resulting in complex flavors.
Local Farming Practices: Traditional farming practices and careful harvesting by local farmers contribute to the quality of the coffee.
Recognition and Global Presence:

Kerinci Arabica coffee has gained recognition both nationally and internationally.
It has been featured in various coffee festivals, including the Vienna Coffee Festival and World of Coffee in Budapest.
This coffee has a specialty grade certification, that shows how good the quality of the coffee is.
Kerinci Arabica coffee represents a unique and high-quality Indonesian coffee that is gaining popularity among coffee enthusiasts worldwide.

Arabica G1 S18 Washed Process Grade 1 is a high-altitude specialty Arabica coffee from Vietnam, featuring large beans (screen 18) and processed by the fully washed method to enhance clarity, floral aroma, and bright acidity. This product is ideal for premium espresso blends, single-origin roasts, and specialty capsule coffee.

Grown in the mountainous regions of Lam Dong, Dak Lak, Gia Lai, Dak Nong and Kon Tum, the cherries are carefully handpicked, fermented in clean water, fully washed, and sun-dried on raised beds. The beans are then gravity-sorted and screened to ensure consistent size and density, maximizing roast performance and cup uniformity.

Arabica G1 S18 Natural/Dry Process Grade 1 is a specialty Vietnamese Arabica coffee processed using the traditional sun-drying method to bring out deep sweetness, full body, and complex fruity notes. With large bean size (screen 18) and Grade 1 sorting, this coffee is ideal for premium single-origin roasts, specialty espresso, and high-end capsule production.

Cultivated at altitudes over 1,300m in Lam Dong and surrounding areas, the coffee cherries are hand-picked at peak ripeness, dried with the whole fruit intact for 20 - 25 days on raised beds, then hulled and graded by density and screen size. This natural processing method enhances the coffee's body and depth while maintaining traceability and consistency.

Viego Global exports coffee green beans to world market (Arabica & Robusta).

Only ripe cherries are collected and processed carefully, which ensures a high quality coffee beans for global markets round the world.
In Vietnam, there are three commonly used methods of coffee processing: dry processing, wet processing, honey processing. Accordingly, green coffee is divided into three main types:

1. Wet / Washed Processed Coffee
2. Natural / Unwashed Processed Coffee
3. Honey / Pulped Natural Coffee

Grade:Premium
Max. Moisture (%):12.5
Storage Type:Kg
Specification:To be stored in a cool dry place
Manufacturer:NANCKY PRODUCTS
Ingredients:Robusta
Content:Kenyan Robusta green bean coffee
Address:Kenya
Instruction for use:For professional use
Shelf Life:24 months
Place of Origin:Nairobi,Kenya
Type:Coffee Bean
Processing Type:HoneyButter
Maturity:98%
Additional Ingredient:NONE
Packaging:Jute Bag
Weight (kg):60
Brand Name:NANCKY PRODUCTS
Model Number:GA
Cultivation Type:Organic
Quality:High Quality
Beans Type:Robusta S18
Description:Green coffee beans
Ripe cherries:98%
Advantage:From farm to table: Freshly, Organic
OEM/ODM OEM, ODM, Private Label
Packaging Details:Jute Bag 60kgs Net or Customer's requirement
Port: MOMBASA, KENYA
Supply Ability 1000 Kilogram/Kilograms per Month

Indonesian Javanese coffee is a specialty coffee that comes from the Temanggung Plantation, one of four large plantations in Java. The small island of Java was the first island in Indonesia to produce coffee and is known for its high quality, smooth taste, and distinctive aroma. The coffee cherries are hand-picked and washed thoroughly before being dried in the sun. Temanggung Javanese Plantation coffee beans are known for their smooth chocolate flavor, spices, earthy tones, and a sweet, clean finish.

Spesification - Temanggung Java Robusta Coffee Beans

Region : Central Java Island
Altitude : 700 - 900 M
Flavor Note Beans : Dark Chocolate, Caramel, Spicy Sensation
Process : Wet, Dry Process, Honey Process
Drying : Sun Dried
Grade Ready : Grade 1, Grade 2, Asalan

Unlock the true potential of Indonesian coffee with our premium Kalosi Specialty Arabica Green Beans. Sourced directly from the lush, high-altitude farms of Kalosi in South Sulawesi, Indonesia, these unroasted coffee beans are the perfect canvas for roasters seeking exceptional quality and a distinctive flavor profile.

Our Kalosi green beans are meticulously hand-picked, ensuring only the ripest cherries are processed. Utilizing process Semi Wash Dry Hull, we carefully prepare these beans to highlight their inherent characteristics and ensure consistent quality.
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