Our Beans

Wamena coffee grows in the highland of Sriwijaya, Papua, and the farmers there generally use organic methods, since the production is still in small scale. These aspects contribute to the coffee’s diverse notes in flavor. Take a moment to inhale the aroma of freshly-brewed Wamena coffee, and you will detect hints of caramel, dark chocolate, spices, and floral fragrance. This combination may be different depending on how you roast the coffee.

Unique Flavor Note Combination

Coffee from Papua offers flavor sensation that not many people ever taste. This coffee has hints of herbs and earth in the flavor, but they are balanced with the citrus or orange notes. There is also a hint of peanut and even dark chocolate in the overall flavor profile, which makes Wamena coffee taste really unique and diverse.

Named after one of its local tribes, Guji is a small area in the Oromio region. Coffees from the Guji area were previously categorised together with coffees from Sidamo which is actually a very wide geographical classification encompassing much of central and southern Ethiopia. Located in the southern portion of Sidamo the people of Guji have a long tradition of coffee cultivation. They are called the Oromo people. Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people.

This Guji is complex, beautifully fruity and aromatic, but with all those classic natural process qualities. It has floral aromatics and sweet tropical fruit notes. These fruits are also present in its acidity which is medium and sweet. Other notes which are present are vanilla, cherry and cocoa. As an espresso, you’re going to get stone fruit and cocoa which is going to turn into cheesecake as a milk based beverage.

Demonstrated in its delicate earthiness and rich body, Sapan Minanga has long been recognized as one of the premium coffees grown on the island of Sulawesi. This sub-region of Tana Toraja produces only about 60,000 bags per harvest.

In the highlands of Sulawesi—one of Indonesia’s largest islands—the Toraja region boasts elaborate housing with beautiful carvings, a breath-taking landscape with rice paddies stretching out to the slope of high mountain ridges and unique cultural customs that attract tourists from around the world.

Toraja is situated in a mountainous area that’s lush with plant and wildlife, with iron-rich soil and a cool, comfortable climate at about 1,800 masl. It’s climate and rich, volcanic soil make up a perfect environment for cultivating coffee beans. The development of the Toraja region has historically and politically been influenced by coffee trading since it arrived in the 1850s. Today, coffee remains a highly valued commodity with a majority still grown by independent smallholders on family owned plots, then harvested and processed using traditional techniques.

1400 meters above sea level on the island of Java in the Bandung Highlands  you’ll find the Java Frinsa Estate – a family run operation since 2011.  Java Frinsa Estate is owned by Wildan Mustofa; once a potato breeder, turned to a coffee farmer because of his calling to make a better livelihood for the locals.

The coffees are picked and then hand sorted from unripe cherries. Then dry fermented in small tanks for 15-18 hours before they are rinsed and soaked under water for another 10-12 hours, last but not least washed with clean water.

They mainly dry on patio, but are investing in more drying tables for the future. Currently most of the coffees are pre dried on beds for a day or two in drying houses and then transferred to the patio. Drying can take up to 14-20 days.

Siraja Biak Biak came from the Lintong Nihuta area, North Sumatra. This coffee bean is included in the class of Arabica seeds. The advantages of these coffee beans, in general, have a superior flavour, smoother textures, and complex flavours and aromas. The majority of Arabica coffee beans can only grow optimally in highlands such as mountainous areas. That’s why the majority of Arabica seeds are more expensive and exclusive compared to robusta seeds

Colombia coffee reviews tend to note it as medium-bodied with a rich taste and citrus-like acidity. The best high-grown Colombian coffee typifies the classic Latin American mild, fruity  flavor though not the type of fruity taste that seems almost fermented. The high volume of crops grown in the country (Colombia grew almost 10% of the coffee in the entire world in 2015) means that these premium Arabica beans are also some of the most aggressively priced on the market, and serve as a base for many brands’ blends. The drawback to how common these beans are is that many people will find them very “mild” as they’re used to the flavor.
Growing Altitude: 1,200 – 2,000 meters above sea level
Arabica Variety: Bourbon, Typica, Caturra, Tabi, Colombia, Maragogipe, Castillo
Harvest Period: September – December
Milling Process: Washed, Sun-dried
Aroma: Sweet (caramel), Cocoa
Flavor: Sweet (fruity), Citrusy, Nutty (slight)
Body: Medium
Acidity: Bright, Citric

The Gayo region is renown for producing a high quality Arabica and this coffee originates from the Pondok Baru and Redelong villages within the Bener Meriah Regency, at the northern part of Central Aceh.

Grown between 1200-1400 MASL, this Typica varietal is wet-hulled in the traditional Sumatran method and is everything we have come to love and expect from a great Sumatran coffee.

Sumatran coffees are unique in the coffee universe – they are processed in ways that are different to all other coffee growing origins. This unique and distinctive preparation is what generates that famous body and intensity.

What makes Sumatran coffees so special ?

• Intense body – that viscosity element filling your mouth and rounding out everything – coating all surfaces of your palate with a thick syrupy substance that, well….. lasts for ages.

• Bold intensity – whilst Sumatrans are typically low in acid, they exhibit incredible flavour with lemony acids and complex spices that persist through to the long finish.

• Buttery mid-palate – there is a level of richness from Sumatrans that makes for a pleasant experience from ultra smooth, silky delivery of flavours.

• In milk, Sumatrans are a perfect marriage made in heaven – they balance superbly with caramel, toffee and chocolate notes. When combined with legendary long finishes, it’s no surprise that roasting companies around the world continue scrambling to get their hands on great quality Sumatrans.

Cup Profile:

• Dark cup with blackcurrant and soft cedar notes upfront. Coriander seed mid-palate.
• Toffee and dark fruit sweetness throughout. Well balanced, tart, sustained acid and syrupy, full body.
• Intense, very long burnt toffee and molasses finish. Coating and lingering.
• Score : 84.00

This coffee represents everything we love about quality Sumatran coffees.

Siulak Bujang coffee is the best variant of Arabica coffee cultivated in the foot area of Mount Kerinci which is located at an altitude of 1500 meters above sea level. This coffee has a unique taste that is spicy and cocoa flavorful. While the taste is dominated by orange and fruity. This type of coffee, like other Arabica coffees from Indonesia, is favored by espresso lovers because it has a high body.

This coffee flavor is more enjoyable with high acidity and natural sweetness. The enjoyment of this coffee has been nationally recognized. In 2017, Kerinci arabica coffee won the title of the winner of Indonesia’s best specialty coffee. A summary of the characteristics of steeping the best Indonesian Kerinci arabica coffee We present as follows:

Characteristics of Kerinci Arabica Coffee

Grade: Specialty Grade (> 85)

Aroma: Spices and chocolate

Acidity: High

Body: High (mouthfull)

Flavor: Fruity, Lemony, Long aftertaste, Sweet.