Arabica
Indonesia is famous for its coffee beans, and one of the most popular varieties is Arabica coffee. Arabica coffee is grown primarily in the highlands of Indonesia, where the cool climate and rich soil provide ideal growing conditions.
Arabica coffee is known for its unique flavor profile, which includes notes of fruit and chocolate. It is also prized for its low acidity, making it a popular choice for those with sensitive stomachs.
In Indonesia, Arabica coffee is predominantly grown on small family-owned farms, using traditional methods that have been passed down through generations. These farmers take great care in cultivating their coffee plants, ensuring that they receive the proper amount of sunlight, water, and nutrients.
Once the coffee beans are harvested, they are carefully processed to remove the outer layers and reveal the prized green coffee beans inside. After being sorted and graded according to size and quality, the beans are shipped to coffee roasters around the world.
Indonesia produces some of the world’s finest Arabica coffee beans, which are highly sought after by coffee connoisseurs and enthusiasts alike. So whether you enjoy a rich and flavorful cup of coffee, or simply appreciate the dedication and hard work that goes into producing it, Indonesian Arabica coffee is definitely worth exploring.
Green Beans
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Roasted
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Robusta
Indonesia is a country that is known for its robusta coffee. Robusta coffee is grown in several regions of Indonesia, including Lampung, East Java, and South Sumatra. This type of coffee is known for its strong flavor and high caffeine content, which makes it very popular among coffee lovers.
Robusta coffee was first introduced to Indonesia in the 19th century by Dutch colonizers. Since then, Indonesia has become one of the largest producers of robusta coffee in the world. In fact, robusta coffee accounts for around 80% of the total coffee production in Indonesia.
One of the main reasons why robusta coffee is so popular in Indonesia is its adaptability to various growing conditions. Unlike other types of coffee, robusta can thrive in lower altitudes and is able to resist diseases and pests more effectively. This makes it easier for farmers to cultivate and results in a higher yield.
Another factor that contributes to its popularity is its affordability. Compared to arabica coffee, which is more expensive due to its delicate nature and lower yield, robusta coffee is much cheaper to produce. This makes it a more accessible option for many people, especially those who are on a tighter budget.
Despite being known for its strong flavor and high caffeine content, robusta coffee from Indonesia actually has a wide range of flavors depending on where it is grown. For example, coffee grown in Sumatra tends to have a smoky, earthy taste, while coffee from Java has a more floral and fruity flavor.
In recent years, there has been a growing demand for Indonesian robusta coffee in international markets. This is partly due to the increasing interest in unique and exotic coffee varieties, but also because of the country’s efforts to improve the quality of its coffee beans through better farming practices and processing methods.
In conclusion, robusta coffee is an important part of Indonesia’s coffee industry. Its adaptability, affordability, and unique flavor profiles make it a popular choice among coffee lovers both locally and internationally.
Green Beans
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Ultricies varius est feugiat iaculis fringilla nascetur vivamus gravida libero sapien, blandit cum hac ante eros lobortis hendrerit sollicitudin magna, risus augue congue at egestas conubia pulvinar posuere aenean.
Roasted
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Ultricies varius est feugiat iaculis fringilla nascetur vivamus gravida libero sapien, blandit cum hac ante eros lobortis hendrerit sollicitudin magna, risus augue congue at egestas conubia pulvinar posuere aenean.
processing
We provide 3 processing options
Full washed
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Roasted
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Natural
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Honey
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Any question?