Arabica Coffee

About Arabica Coffee

Arabica Coffees from Indonesia are well reviewed and renown world-wide for providing a rich, satisfying flavor. The Indonesian Arabica is known for its nutty aroma and taste, with a relatively heavy body and a rustic finish, having a smaller bean size than Robusta coffee, low caffeine content, and delicious taste and aroma. Arabica Coffee plants or trees will usually grow between 12 and 15 feet tall and have dark-green leaves that appear in pairs with an opposite arrangement. Most Arabica coffee is grown on a volcano cluster on the Plateau at elevations around 1,400 meters. The arabica beans are considered by most to be the best tasting coffee, which can be attributed to its low levels of caffeine.

Arabica Sumatra

Arabica Gayo Aceh

Gayo Arabica Coffee is one of the most world-known unique coffee The Gayo region includes the highlands surrounding the Gayo Mountain and Lake Tawar, found from 1,300 - 1,600 meters above sea level. Gayo Arabica Coffee is a type of unique coffee from the highest ground of Sumatra, Indonesia. This coffee has a strong thickness and unique aroma. One of the things that makes this coffee known to the world is the hereditary cultivation of organic coffee. For example, the fertilization process uses compost from fermented coffee husks. Those areas of coffee plantations have volcanic soil conditions, a type of soil that has high nutrients. Therefore, the coffee has a savory taste, a strong level of consistency, and a fragrant aroma.

Coffee Gayo has a unique characteristic with the specificity of different aromas from other coffee in Indonesia. Coffee Gayo produces most of the finest Arabica coffee. Gayo Coffee flavor itself feels more bitter with low acidity levels. It's very sharp aroma makes this type of coffee well-liked. No wonder this coffee becomes the biggest coffee producer in Asia. Despite the bitter taste, Gayo coffee gives a savory aroma to every sip. Gayo Arabica coffee became the coffee with the highest cupping score at the Indonesian Special Coffee Auction in Bali on October 10, 2010.

Characteristics

Fragrance/Aroma :Fresh Nutty

Flavor :Complex Coffee Flavour with Hints

of Vanilla

Acidity :Good Acidity

Body :Medium to High of Full Body (Rich)

Specification

Screen Size :15-19

Moisture : Max 13%

Triage :8-10%

Defect Value : Max 11

Description Scheme

Time from Flowers to Be Berry :9 Months

Production (Kg/Ha) : 800 to 1500

Optimal Temperature : 13 to 28°C

Optimal Rainfall :100 to 3000 mm

Altitude :1200 to 1700 from Sea Level (asl)

Soil Type : Fertile volcanic soil, wet climate, near to equator

Country of Origin : Indonesia

Production Areas: Aceh

Caffeine Content :0.8 to 1.4%

Form of Seeds :Flat with a Clear Midline

Character Stew :Acid & Chocolate

Method of Harvest : Mechanical and Hand Pick

Processing Method : Wet and Dry Process

Arabica Mandailing

Mandheling Arabica Coffee grown in Sumatra is one of the world's best-tasting premium gourmet coffee. This coffee is distinguished by its full body, more earthy flavors than Java Arabica, distinct herbal tones, and with low acidity. This low acidity makes them particularly attractive for people who have a sensitivity to the otherwise healthy organic acids in coffee. Sumatra Mandheling Coffee, grown in the west-central region, is known for its smooth and heavy body that is sometimes even described as syrupy. The best Sumatran coffees have relatively low acidity, but just enough to provide added interest to the complex tastes. Mandheling often exhibits intense sweet tones of chocolate, and sometimes notes of licorice and other spice-based flavors. Note that spices here typically refer to herbs - cinnamon, nutmeg, cardamom, etc. The best Sumatran green coffees are grown at an elevation between 2,500 and 5,000 feet (760 to 1,520 meters), qualifying some as Strictly High Grown (SHG), but not all.

Characteristics

Fragrance/Aroma :Sweet, Fresh Nutty

Flavor :Herbal, Spicy, Mild Caramel

Acidity : Fine

Body : Medium to High

Specification

Screen Size :15-19

Moisture : Max 13%

Triage : Max 6-8

Defect Value :6-8

Description Scheme

Time from Flowers to Be Berry :9 Months

Production (Kg/Ha) :800 to 1500

Optimal Temperature :13to 28°C

Optimal Rainfall :100 to 3000 mm

Altitude :1100to 1500 from Sea Level (asl)

Soil Type :Black Soil / Soil Formed of Young Materials are very Fertile Volcanic which Contain Micro Nutrients That are Important to Plants

Country of Origin : Indonesia

Production Areas: Mandailing and some of its nearby areas.

Caffeine Content :0.8 to 1.4%

Form of Seeds :Flat with a Clear Midline

Character Stew :Acid & Chocolate

Method of Harvest : Mechanical and Hand Pick

Arabica Java

Coffee seeds were first brought to Java during the Dutch colonial period. Biologists at Hortus Botanicus Amsterdam are amazed by the quality of Java Arabica coffee. According to them, the quality and taste of Java coffee are extraordinary and have the potential to dominate the European market, which is above their expectations.

The Java region of Indonesia is tropical and mountainous with an average altitude of 1,000 to 1,500 meters above sea level. While Java’s Arabica crop only makes up about 10 percent of Indonesia’s coffee exports. if you’re looking for a great-tasting coffee, then look no further than java arabica coffee beans. coffee that comes from the land of Java usually has a very distinctive aroma of spices that makes Java coffee different from coffee from other regions in Indonesia. Java coffee is special due to its soil plantation and roasting process comes out as a coffee with almost no acidity.

Java Arabica coffee has a characteristic thin spice aroma with medium thickness, acidity, and a balanced taste. With the wet grinding method, Java coffee taste is not as strong as coffee from Sulawesi and Sumatra. However, there are still many Javanese coffee enthusiasts because of the aroma of spices and herbs that other types of coffee in Indonesia don’t have. Javanese coffee is famous for its very distinctive coffee aroma. The aroma of Javanese coffee is known to be very fragrant and delicious. Java coffee has a fairly rustic flavor profile with a lingering finish, herbaceous nuances in the aftertaste, and less acidity. Overall, it has a sweet impression, with a very smooth and supple flavor. Java Arabica coffee has a medium viscosity, which is to say that it is not overly dense. With these advantages, people often say that Java coffee is one of the kings of coffee.