FLORES BAJAWA WASHED

印尼百花島芭佳娃水洗

Jasmine Floral & Chocolate

Flores is a small island on the Indonesian archipelago, located between Java and Timor, due south of Sulawesi. Bajawa is the harbor town for the small highland area along the southern coast where the coffee is grown. Well-known for its unique and prosperous natural species, Sulawesi has been supported for various coffee plantation projects in the past two decades, with success in helping farmers receiving above-fair-trade prices. The medium-roasted Sulawesi coffee exhibits strong chocolate and caramel sweetness, highlighted by a unique jasmine floral and slight tangerine hit on the finish.   It can be consumed as a specialty coffee or Single Bean Espresso (SOE). As SOE, Flores Bajawa demonstrates sweet and complex creamy body similar to classic light Northern Italian flowers, citrus and toast espresso.  

Bean Source: Sulawesi, Indonesia

Breed: 100% Arabica

Altitude: 1200 - 1400m

Processing: Washed

Roasting: Medium

Body: Full, Smooth

Acidity: Low

Bitterness: Dark Chocolate, Woody, Herbs

Sweetness: Chocolate, Caramel

Aroma: Floral, Nutty, Chocolate, Caramel

Aftertaste: Nutty, Chocolaty, Caramel, Vanilla

JAVA IJEN WASHED

印尼爪漥伊真水洗

Intense Chocolate & Caramel

Java coffee is grown on the island of Java in Indonesia, mostly on the east side in the Ijen volcano complex on the Ijen Plateau at elevations around 1,400 meters. Java coffee is often characterized by its intense chocolaty, nutty and caramel notes. The medium-roasted Ijen coffee exhibits strong chocolate and caramel sweetness.  It can be consumed as a flavorful specialty coffee or Single Bean Espresso (SOE). As SOE, Ijen demonstrates tempting creamy body like chocolate syrup.

Bean Source: Ijen, Java, Indonesia

Breed: 100% Arabica

Altitude: 1200 - 1400m

Processing: Washed

Roasting: Medium

Body: Full, Smooth

Acidity: Mild

Bitterness: Cocoa, Dark Chocolate

Sweetness: Chocolate, Caramel

Aroma: Nutty, Chocolate, Caramel

Aftertaste: Nutty, Chocolaty, Caramel, Vanilla

TORAJA SAPAN WASHED

印尼托那加沙班水洗

Balanced Chocolate & Fruitiness

The highland of Toraja has a mountain range at 1,400m above sea level, located at the south of Sulawesi. The region is valuable for coffee plantation due to the volcanic soil that results in distinctive smooth and balanced chocolaty, fruity and nutty taste notes. The medium-roasted Toraja Sapan coffee can be consumed as specialty or Single Bean Espresso (SOE). Mild and balanced, this coffee is a perfect choice for those looking for traditional Indonesian tastes in a lighter version. 

Bean Source: Sulawesi, Indonesia

Breed: 100% Arabica

Altitude: 1200 - 1400m

Processing: Washed

Roasting: Medium

Body: Full, Smooth

Acidity: Mild

Bitterness: Dark Chocolate

Sweetness: Fruity, Chocolate, Caramel

Aroma: Fruity, Nutty, Chocolate, Caramel

Aftertaste: Nutty, Chocolaty, Caramel, Vanilla

MANDHELING LINTONG G1 SEMI-WASHED

印尼林東曼特靈半水洗(濕處理)

The Traditional Taste Of Mandheling

Lintong properly describes only coffees grown in a relatively small region just southwest of Lake Toba in the kecamatan or district of Lintongnihuta. Small plots of coffee are scattered over a high, undulating plateau of fern-covered clay. The coffee is grown without shade, but also without chemicals of any kind, and almost entirely by small holders. The slightly over-medium roasted brings out more the most traditional and original tastes of Mandheling: woody, herbal and strong cocoa, chocolate and caramel. This coffee is a perfect choice for those who look for of full-bodied cup of the very traditional and original Indonesian tastes.

Bean Source: Lintong, Sumatra, Indonesia

Breed: 100% Arabica

Altitude: 1000 - 1200m

Processing: Wet-hulled (Semi-washed)

Roasting: Medium

Body: Full, Smooth

Acidity: Light

Bitterness: Cocoa, Woody, Herbal

Sweetness: Molasses, Chocolate, Vanilla

Aroma: Floral, Herbal, Woody, Nutty, Chocolate, Vanilla

Aftertaste: Chocolaty, Caramel, Vanilla

MANDHELING ACEH G1 SEMI-WASHED

印尼亞齊曼特靈半水洗(濕處理)

Flavorful and Profound

Cultivated at 1500 meters above the sea level in the unique climate and wild nature of northern Sumatra, the Aceh Tiger Mandheling coffee shows classic characteristics of low acidity, molasses sweetness, rich cocoa, black chocolate aroma and caramel aftertaste. Alongside the climate, the traditional “wet-hulled” (semi-washed) process also contributes to the creation of these classic flavors. This processing method inherits the flavors of the traditional coffees in northern Sumatra area while maximizing the “cleaness” in taste. The medium-roasted Mandheling Aceh retains most of the floral and fruity flavors while exhibiting the classical profound molasses, cocoa and woody Mandheling notes. This coffee is a beloved and superior choice for those who look for a flavorful and original Indonesian tastes.

Bean Source: Aceh, Sumatra, Indonesia

Breed: 100% Arabica

Altitude: 1500m

Processing: Wet-hulled (Semi-washed)

Roasting: Medium

Body: Medium-full, Smooth

Acidity: Light

Bitterness: Cocoa, Woody

Sweetness: Molasses, Chocolate, Apricot, Pear, Vanilla

Aroma: Floral, Woody, Cocoa, Nutty, Chocolate, Vanilla

Aftertaste: Chocolaty, Caramel, Vanilla

ACEH GAYO G1 SEMI-WASHED

印尼亞齊迦佑半水洗(濕處理)

Complex Fruitiness And Vanilla

Aceh Gayo highland is one of the earliest coffee planting regions in North Sumatra with a history traced back to the late 19th century. Gayo coffee is planted on the hillside surrounding the town of Takengon and Lake Tawar, typically at the altitude of 1200 - 1600m above sea level. The coffee is grown by small farmholders, and processed using the traditional “wet-hulled” (semi-washed) method. Due to the giling basah processing, Gayo Mountain coffee is described as higher toned and lighter bodied than Mandheling and Lintong coffees from further east in Sumatra. The medium-roasted Gayo coffee retains complex floral and fruity flavors while exhibiting a stronger vanilla and caramel sweetness than Mandheling and Lintong coffees.

Bean Source: Gayo, Aceh, Sumatra, Indonesia

Breed: 100% Arabica

Altitude: 1200 - 1400m

Processing: Wet-hulled (Semi-washed)

Roasting: Medium

Body: Medium-full, Smooth

Acidity: Light

Bitterness: Cocoa, Woody, Herbal

Sweetness: Fruity, Chocolate, Vanilla

Aroma: Floral, Fruity, Woody, Nutty, Chocolate, Vanilla

Aftertaste: Chocolaty, Caramel, Vanilla

JAVA PREANGER G1 HONEY

印尼爪窪皮恩格蜜處理

Distinct Sweetness And Vanilla

Java Preanger coffee is planted in the mountainous Preanger region in West Java, covering several parts including Garut, where our coffee farms are located. The story of Java Preanger Arabica began  in 1696 when West Java was chosen by the Dutch East Indies (VOC) to be the first location in Indonesia for coffee cultivation. Until today, coffee beans harvested from this mountainous area are often brought down to processing stations on scooters due to the steep roads. The high elevations, rainfall and cooler temperatures of the west side of the island give this coffee a more significant sweet taste compared to coffees from East Java. The honey-processed and medium-roasted Java Preanger coffee emphasizes on the unique and pleasant fruitiness and sweetness, as well as the profound chocolate and vanilla aftertaste.

Bean Source: Garut, Java, Indonesia

Breed: 100% Arabica

Altitude: 1200 - 1600m

Processing: Honey-processed

Roasting: Medium

Body: Full, Smooth

Acidity: Medium

Bitterness: Cocoa, Herbal

Sweetness: Honey, Fruity, Chocolate, Vanilla

Aroma: Honey, Floral, Fruity, Nutty, Chocolate, Vanilla

Aftertaste: Honey, Chocolaty, Caramel, Vanilla

 

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