Our Coffee Green bean Collection: We offer a curated selection of Arabica and Robusta green beans sourced from across the Indonesian archipelago. Each lot is grown in rich volcanic soil, processed at origin, and graded for quality. From highland specialty Arabica to bold lowland Robusta, our collections reflect the depth and diversity of Indonesia’s coffee heritage.
Coffee Varieties
- Arabica
Grown at high altitudes with mild climate and rich soil. Known for its complex flavors, smooth body, and bright acidity.
- Robusta
Cultivated in low to mid-altitude regions. Offers bold flavor, earthy undertones, and high caffeine content—ideal for espresso blends.
Processing Methods
- Fully Washed (Wet Processed)
Clean and bright profile. Beans are pulped, fermented, and washed—revealing floral, citrusy notes.
- Natural (Dry Processed)
Whole cherries are sun-dried. Produces fruity, sweet, and full-bodied flavors.
- Honey Processed
Mucilage is retained during drying. Yields a cup that’s both sweet and clean, with soft acidity.
- Semi-Washed (Wet-Hulled)
A traditional Indonesian method. Offers earthy depth, mild acidity, and a heavier body.
Origins & Profiles
- Colol – East Manggarai, Flores (Arabica)
Highland-grown at 1,200–1,500m. Notes of floral sweetness, medium body, and clean finish.
- Bajawa – Ngada, Flores (Arabica)
Volcanic region with organic practices. Bold and earthy with hints of dark chocolate.
- Sumatra (Robusta)
Low to mid-altitude farms. Rustic, strong-bodied, with excellent crema—favored for dark roasts and blends.
Grading:
- Grade 1: Export-standard, uniform in size, minimal defects.
- Grade 2: Slightly more variation in size, suitable for commercial blends.
- Grade 3: Acceptable quality, used for blended commercial lines
- Grade 4: Inconsistent, mostly for industrial use or further processing
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