2014 SCAI Champion Arabica

We work together with the most competent farmers and coffee experts to produce the best coffee. Our coffee beans are 100% organic, no heavy metals, no pesticides.
We have several kinds of coffee processing such as WASH PROCESS, SEMI WASHED PROCESS, HONEY PROCESS​NATURAL PROCESS, WINE PROCESS.

---

Arabica Dry

Arabica Dry is the most common and simplest method of coffee processing. We put the harvested coffee cherry into sink, the good quality cherry will submerge, and the rest will float on the water surface. This is the way we filter the good coffee cherries from the bad ones. After we get all the best cherries of the batch, we peel the beans from the fruits, and ferment the coffee for 8-12 hours to generate fruity acidity, then we wash the remaining mucilage, and dry them under the sun for more or less 10 days until the moisture content reduced to 12%. Then we remove the husk, and sort the flawed beans out. The Wash beans has a fairly light body taste and has a very smooth after taste that really comforts the feeling. 
​We are honored that our DRY ARABICA have been recognized as champion by the 2014 SCAI Indonesia Specialty Coffee Association

---

---

Arabica Wet

The process is very similar to dry method, when the coffee beans are exposed to the sun, the moisture content of the shelled beans reaches 60% then we shell and turn into green coffee beans. Then expose green coffee bean to the sun reduce the moisture content below 12%.

---

Arabica Natural

As usual we sort the best beans first, then we put the whole fruits under the sun for around 40 days until the content of the water reduced to 12%. The beans will naturally get dry inside their cherries, absorbing pectin layer and the essence of the fruits, creating a fine aroma and strong taste. Then we remove the husks using hulling machine. 

Arabica Honey

We remove the skin and pulp of the coffee cherry, and we sun-dry the beans with their mucilage still attached. When they're dry, we remove the husks and and some of the remaining dried mucilage. Honey process is more complicated because constant turning of the cherries when they are dried is required to prevent over-fermentation. Therefore this process requires larger space and longer time. 
Honey process is unique because it enhances the sweetness of the beans and its original flavour. Therefore it is called "Honey Process". This process is more difficult and has a higher risk. If it's not done correctly, the aroma could turn bitter. But when it is done properly, it would reduce the acidity and enhance the aroma. 

---

Arabica Wine

​Making process wine is slightly different from other Arabica coffee processes,  wine process starts from harvesting and picking quality cherries and then the roasting process. Processed wine is different because it is fermented for several days in an airtight condition, then dried in the sun completely until it dries naturally and the water content is sufficient. The resulting taste is a sweet and fermented aroma of fresh, caramel, sweet orange and raisin.

---