Bali, Gayo, Java Honey

Deskripsi

Spesifikasi

• Produk yang tersedia: Biji Kopi Hijau, Biji Kopi Panggang, Kopi Bubuk
• Jenis: Arabika
• Screen Size: 15-18
• Moisture: Max 12% 
• Triage: 7-9% 
• Defect Value: Max 10%
• Cupping Score: 82-88
• Tahun Panen: 2024
• Ukuran Lot: 200
• Ukuran tas: 60 KG
• Pengemasan: GrainPro Liner
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal

Karakteristik

• Fragrance/Aroma: Honeyed sweetness with mild fruity notes
• Flavor: Rich, sweet with hints of caramel and subtle acidity
• Acidity: Medium, bright
• Body: Full, smooth

Deskripsi Skema

• Time from Flowers to Be Berry: 8-9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 18 to 28°C
• Optimal Rainfall: 1000 to 2500 mm
• Altitude: 1000 to 1500 from Sea Level (asl)
• Soil Type: Fertile volcanic soil rich in micronutrients
• Negara Asal: Indonesia
• Production Areas: Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru); Bali (Tabanan); East Java (Tlogosari, Argopuro)
• Kandungan Kafein: 0,8 hingga 1,4%
• Form of Seeds: Flat with a clear central line
• Character Stew: Mild acidity, chocolate, floral, caramel, with a strong yet smooth body
• Method of Harvest: Manual and mechanical harvesting
• Processing Method: Honey Process (Pulped Natural)

About Honey Coffee

Bali, Gayo, and Java are renowned Indonesian coffee regions, each producing distinctive honey-processed Arabica coffees.

Bali: Grown in the Kintamani Highlands, Balinese honey coffees are processed using the honey method, where the mucilage is left on the beans during drying.

This results in a cup profile characterized by bright acidity, floral notes, and a smooth body. The volcanic soil and high altitude contribute to the coffee’s unique flavor profile.

Gayo (Aceh): Situated in the highlands of Aceh, Gayo coffee is processed using the wet-hulling method, known locally as “giling basah.”

This process imparts a distinctive earthy and spicy flavor to the coffee. The region’s high altitude and fertile soil enhance the coffee’s complex flavor profile.

Java: Java’s coffee, particularly from regions like Taman Dadar, is processed using traditional methods, including sun drying. This results in a coffee with a harmonious combination of flavors, including smoothness, balanced acidity, and a touch of distinctive sweetness.

The altitude and climatic conditions in some areas of Java favor the growth of specialty coffee varieties, contributing to the coffee’s unique flavor characteristics.