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Coffee Origin

Varion Coffee Origin

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Aceh Gayo coffee has a characteristic taste with a low acidity level with a very strong aroma and a slight spice taste. With a strong but not bitter taste of coffee, Gayo coffee is very popular, especially abroad. The plantation itself is located in the Gayo area, Central Aceh with an average altitude in the range of 1,000 to 1,200 meters above sea level. The difference with other types of coffee from the Sumatran region is that the sensation after tasting it is very clean.

Variety: Tim Tim, Ateng Super
Profile: Full Body and medium acidity
Cupping Notes: Spices, Chocolaty, Earthy
Processing: Semi washed

ACEH GAYO

Mandheling coffee has a low acidity taste with a fragrant floral aroma and a sweet aftertaste. With a texture that tends to be thick combined with a sweet taste and the lowest acidity when compared to other types of Sumatran coffee, it will be very suitable for people who have sensitive stomachs but like to drink coffee. Mandheling coffee grows in the Tapanuli area with an altitude between 2,500 masl to 5,000 masl.

Variety: Tim Tim, Ateng Super

Profile: Balanced body and acidity

Cupping Notes: Caramel, hint of cinnamon, earthy, chocolate aftertaste

Processing: Semi washed

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SUMATRA MANDHELING

West Java coffee is grown on fertile and high soil with a soil pH reaching 4.5-5.6. The plantations themselves are located in various areas in West Java with an average altitude in the range of 1,200 to 1,800 meters above sea level. This type of coffee offers a coffee taste with a sweeter character and high acidity. West Java coffee was once recognized as the best coffee bean in the world in the 90s and is still known as one of the iconic coffee beans in the world.

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WEST JAVA

Variety: Ateng Super, Ateng, Sigarar utang

Profile: Less body and high acidity

Cupping Notes: Berry, sweet aftertaste, lemon

Processing: Semi washed, Natural, red honey