TASTE: INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR

SCA SCORE – 86.00

Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia’s identity and a broad spread of religious beliefs. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.

Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called “giling basah”.

As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs.

CONTINENT: ASIA
REGION: SUMATRA, JAVA, SULAWESI, FLORES, BALI
ALTITUDE: 900 – 1800 M.
VARIETY: TYPICA (AND DERIVATIVES), TIM TIM, ATENG, ONAN, GANJANG, S795, ATENG


EXPECT NOTES OF:

INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR

WE RECOMMEND FOR:

ESPRESSO

FILTER

DETAILS:

1800 M


ALTITUDE

TYPICA


VARIETY

PULPED NATURAL


PROCESS

NEW ARRIVAL

INDONESIA SUMATRA KERINCI

TASTE: INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR

SCA SCORE – 86.00

Clear

TASTE: INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR

SCA SCORE – 86.00

Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia’s identity and a broad spread of religious beliefs. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.

Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called “giling basah”.

As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs.

CONTINENT: ASIA
REGION: SUMATRA, JAVA, SULAWESI, FLORES, BALI
ALTITUDE: 900 – 1800 M.
VARIETY: TYPICA (AND DERIVATIVES), TIM TIM, ATENG, ONAN, GANJANG, S795, ATENG


EXPECT NOTES OF:

INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR

WE RECOMMEND FOR:

ESPRESSO

FILTER

DETAILS:

1800 M


ALTITUDE

TYPICA


VARIETY

PULPED NATURAL


PROCESS

NEW ARRIVAL

INDONESIA SUMATRA KERINCI

Clear