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Welcome to our coffee haven! Our newly created website is dedicated to all coffee enthusiasts, from casual drinkers to hardcore aficionados.
OUR VISION
To be a leader in suistanable Indonesia coffee production, empowering women farmers to cultivate exceptional, eco-friendly coffee that enriches communitiies locally and globally while fostering environmental stewardship.
Arabica Gayo G.1
Region: Gayo Highlands, Aceh, Indonesia.
Altitude: Grown at elevations between 1,200 to 1,800 meters.
Aroma: Rich, often with floral and fruity notes.
Taste: Full-bodied with a balance of chocolate, caramel, and subtle fruit flavors. Often includes earthy and spicy undertones.·
Acidity: Moderate to bright, contributing to a vibrant taste experience.·
Finish: Smooth and lingering, with a pleasant aftertaste.
Moisture : 13%
Defect : 9%
Arabica Lintong G.1
Region: Lintong coffee from Lintong Nihuta.
Altitude: Grown at elevations of 1,200 to 1,500 meters, which contributes to its unique flavor.·
Climate: The region has a tropical climate with well-distributed rainfall, ideal for coffee cultivation.
Aroma: Earthy and herbal notes, often with floral hints.
Taste: Rich and complex, featuring dark chocolate, hints of spice (like cinnamon), and sometimes fruity undertones.
Body: Medium to full-bodied, providing a satisfying mouthfeel.·
Acidity: Bright and vibrant, enhancing the overall flavor.
Moisture : 13%
Defect : 9%
Arabica Mandheling G.1
Region: Mandheling region of Sumatra, Indonesia. Altitude: 1200 - 1500
Aroma: The aroma is typically rich and deep, with a lingering sweetness..
Acidity: This coffee is known for its low acidity. The mellow acidity allows the bold flavors to shine without being overpowering.
Body: Mandheling coffee has a heavy, syrupy body that adds to its overall richness. This substantial mouthfeel is a hallmark of many Sumatran coffees.
Finish: The finish is often long and smooth, with lingering earthy notes that leave a pleasant aftertaste.
Moisture : 13%
Defect : 9%
Arabica Simalungun G.1
Region: Simalungun region of North Sumatra, Indonesi.
Altitude: 1,200 to 1,800 meters (approximately 3,900 to 5,900 feet) above sea Aroma: The aroma is typically rich and deep, with a lingering sweetness that can evoke notes of caramel or brown sugar.
Acidity: This coffee is known for its low acidity, making it smooth and approachable for many drinkers.
Body: Mandheling coffee has a heavy, syrupy body that adds to its overall richness. This substantial mouthfeel is a hallmark of many Sumatran coffe
Finish: The finish is often long and smooth, with lingering earthy notes that leave a pleasant aftertaste.
Moisture : 13%
Defect : 9%
Robusta Gayo
Region: Gayo, Aceh, Sumatra
Altitude : 1410 - 1600 MASL
Taste: Robusta Gayo typically features a bold, rich flavor with earthy and woody notes. It often has a hint of chocolate and subtle sweetness, making it more complex than many other Robusta varieties.
Aroma: The aroma is generally deep and inviting, with earthy and herbal which can sometimes include a slight fruitiness.
Acidity: Like most Robusta coffees, Gayo has low acidity.
Body: Robusta Gayo is known for its full body and creamy mouthfeel.
Caffeine Content : Robusta Gayo has a higher caffeine content compared to Arabica, which contributes to its strong flavor and resilience against pests.
Finish : The finish is often long and earthy, with lingering notes that can leave a satisfying aftertast
Moisture : 15%
Defect : 10%
Robusta Sidikalang
Region: Sidikalang, North Sumatra, Indonesia
Altitude: Grown at elevations between 1,000 to 1,200 meters.
Taste: Robust Sidikalang coffee is known for its intense flavor, often described as bold and providing a satisfying coffee experience.
Aroma: Rich and Inviting: The aroma is robust, featuring earthy, herbal, and slightly chocolatey notes, creating an inviting sensory experience.
Acidity : Low to Medium .
Full and Syrupy Body: The coffee is known for its full-bodied.
Moisture : 15%
Defect : 10%
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