These Are Our
Product
01.
Grade 1 Green Beans Coffe
Fragrance of this coffe reminds us of caramel, hint of mango and orange. After water is poured, the aromas turns into dark chocolate, caramel and tobacco. It tastes like caramel, lemon and orange peel when it’s hot in temperature. When the temperature drop, it turns into grape, lime and hint of cherry. Aftertaste of this coffe is slightly dry and kedondong. When temperature drops, it becomes savory and astringent. The body is medium
02.
Fullwash Green Beans Coffe
In the full-wash process, the skin and pulp of the coffee cherry are completely removed before the beans are dried. This method produces exceptionally clean, bright coffee beans with higher acidity. By removing all layers of the fruit, the coffee flavor is purer and more complex, often with distinctive floral or citrus notes. Full-wash green coffee beans are suitable for those who prefer fresh coffee with a mild flavor.
03.
Natural Green Beans Coffe
The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit remains on the bean, and dries undisturbed. Although it needs less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time.
Over time, the natural process has become considered a lower-quality method that can lead to inconsistent flavours. This inconsistency is often the result of unripe fruit drying and turning brown alongside ripe fruits.
04.
Honey Green Beans Coffe
honey processed coffee can literally taste like someone has put honey and brown sugar in your cup of coffee – although the name actually comes from how sticky the beans get during processing. In many ways, this type of coffee is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel.
05.
Gayo Wine Green Beans Coffe
Wine coffee is a Gayo Arabica coffee with a wine-like flavor, but alcohol-free. This flavor is achieved through natural fermentation, a process that is certainly not haphazard. Coffee grown at altitudes of at least 1,500 meters above sea level has a different harvest time than coffee grown in the lowlands and has a thicker mucilage, which significantly impacts the resulting flavor.
