SUMATERA SPECIALTY

ARABICA ACEH GAYO

Subject Description

Processing : Wet processing

Moisture content : 13 % - 14 %

Altitude : 1,200 meters above sea level (MASL)

Regional : Sumatera (Takengon & Silih Nara)

Varieties : Timtim

Grading : Grade 1

Characteristic : Arabica coffee growns at an altitude below 1,200 MASL tends to produce
poor physical quality and a taste that is not liked by coffee connoisseurs
in general.

Low coffee acidity and less viscous. Meanwhile, coffee grown above a
height 1,200 MASL produces good coffee beans with a more complex
taste. Areas below an altitude of 1,200 meters above sea level include
Takengon, namely in the Districts of Rusip and Celala, as well as some
coffee plantations in the District of Silih Nara.

The natural conditions of the Gayo Highlands greatly affect the quality of
the aroma and taste of the produced coffee. The characteristic aroma
and taste of Gayo Coffee will lead us to touch distinctive sensory
experiences such as black or spicy tea such as ginger, cloves to
lemongrass and other sensations according to each individual who
enjoys it.

Quality : 1. Maximum water content 13% (/100 gram)

2. Concentration of dirt in the form of twigs, stones, lumps of earth and
other foreign objects is a maximum of 0-5% (/100 gram).
3. Free from live insects.
4. Free from foul-smelling seeds, smell of mold and mildew.
5. Seeds do not pass a 3 mm x 3mm (8 mesh) sieve with a maximum
pass of 1% (/100 gram).
6. To be called a large size seed, it must meet the requirements for not
passing the size (3.6 mesh) with a maximum pass of 1% (/100
gram).

Cup taste : 1. Full body

2. Medium acidity
3. Earty herb
4. Balance taste

General Information on : The Gayo Highlands is an area located on one of the ridges of the Bukit
Gayo Barisan mountain stretches along the island of Sumatra, which is a cool
volcanic mountain area, flat, hilly, bumpy and very steep slopes.

The position of this area is at an altitude between 900 – 1,700 MASL.

Precisely in the middle of Aceh Province, a tropical area at latitudes
between 96 degrees East longitude and 98 degrees East longitude and
longitudes between 4 degrees North latitude and 5 degrees North
latitude.

The Gayo Highlands is blessed with a topography that is very suitable for
coffee growth and development because the ideal average height for
Arabica coffee to grow is above 1,000 MASL and is also supported by
fertile soil conditions. Soil conditions in the Gayo Highlands are volcanic,
a type of soil that has high nutrients, derived from the volcanic process
of many volcanoes found in Aceh, it has an impact on the quality of the
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aroma and taste of the coffee produced.

Gayo coffee has a unique taste compared to other types of arabica

coffee. Besides being known for its unique, delicious, and not too bitter
taste, it also smells very good.

Price : / kg
 SUMATERA SPECIALTY
ARABICA KERINCI (KOERINCI)

Subject Description

Processing : Wet processing

Moisture content : 13 % - 14 %

Altitude : 1,200 - 1,600 MASL

Regional : Sumatera (Kayu Aro & Sungai Penuh)

Varieties : Andungsari & Sigarar Utang

Grading : Grade 1

Characteristic : In the Kayu Aro sub-district, farmers use fertile soil as a coffee
plantation area with a garden area of about 400 hectares located at an
altitude of 1,200 MASL to 1,600 MASL. Arabica coffee grown includes
the Andungsari and Sigarar Utang varieties.

The character of Kerinci coffee is that it tastes sour like lemon,

however leaves a sweet taste that lingers in the mouth. The body is
thick and the aroma is dominated by spices with a slight chocolate.

Quality : 1. Maximum water content 13% (/100 gram)

2. Concentration of dirt in the form of twigs, stones, lumps of earth
and other foreign objects is a maximum of 0-5% (/100 gram).
3. Free from live insects.
4. Free from foul-smelling seeds, smell of mold and mildew.
5. Seeds do not pass a 3 mm x 3mm (8 mesh) sieve with a maximum
pass of 1% (/100 gram).
6. To be called a large size seed, it must meet the requirements for
not passing the size (3.6 mesh) with a maximum pass of 1% (/100
gram).

Cup taste : 1. Full body

2. Medium acidity
3. Spicy herb
4. Balance sweet after taste

General Information on : Kerinci Regency is the westernmost district of Jambi Province which is
Kerinci known by the nickname "The Land of Heaven Who Was Caught to
Earth", has beautiful natural scenery, fertile land, strong cultural
customs, and friendly and friendly people. Like a priceless silk rug.
Those who have been to Kerinci Regency will definitely hope to return
there again.

Kerinci Regency is a highland that is between 500 to 1,600 MASL and

has a hilly and undulating topography. Rainfall in Kerinci Regency
ranges from 800 - 3,000 mm/year, the average air temperature is 16-
20°C.

Price : / kg
 JAVA SPECIALTY
ARABICA SUNDA AROMANIS

Subject Description

Processing : Natural, dry processing

Moisture content : 13 % - 14 %

Altitude : 1,200 - 1,600 MASL

Regional : Pariangan (Pangalengan Garut)

Varieties : Typica, Kartika, Lini S-795, Catimor, Andungsari & Sigarar Utang

Grading : Grade 1

Characteristic : Derived from Arabica coffee plants grown in the Priangan highlands in
West Java Province, namely areas that have an agro-climate suitable
for Arabica coffee cultivation. Planted in highland areas with a
minimum altitude of 900 MASL, which has cold and dry air, and rainfall
between 2,000 – 3,000 mm/year and wet months between 6-7 months
each year.

Derived from the Arabica coffee plant which is formed from selected
and superior varieties, which are planted under shade trees and
cultivated with ecological principles that pay attention to environmental
sustainability, and fertilized mainly by using organic fertilizers. Arabica
coffee varieties cultivated are Typica, S-795 (S-Lini), Sigararutang,
Kartika, Catimor and Andung Sari varieties. Java Sunda Aromanis
coffee has several advantages of strong aroma, distinctive (unique)
taste.

The clear scent is the scent of Blueberry, Floral, Jasmine, sweet

aftertaste, vanilla, lychee. Apricot, Caramel, sweet finish, full body.
Fruity, Lime Acidity, Maple Syrup, Slightly Floral, Clean Finish Nutty,
Ripe Cherry, Slightly Floral, Toffee, Dark Chocolate. Apple, Vanilla
notes, Roasted Peanut, Sweet Melow, Honey.

Quality : 1. Maximum water content 13% (/100 gram)

2. Concentration of dirt in the form of twigs, stones, lumps of earth
and other foreign objects is a maximum of 0-5% (/100 gram).
3. Free from live insects.
4. Free from foul-smelling seeds, smell of mold and mildew.
5. Seeds do not pass a 3 mm x 3mm (8 mesh) sieve with a maximum
pass of 1% (/100 gram).
6. To be called a large size seed, it must meet the requirements for
not passing the size (3.6 mesh) with a maximum pass of 1% (/100
gram).

Cup taste : 1. Medium body

2. Medium acidity
3. Fruity
4. Flower herb
5. Balance sweet aftertaste

General Information on : There are many views, opinions and mentions about coffee from West
Priangan (Preanger) Java. In general, people know and call it Java Preanger coffee, it's not
wrong, because since the Dutch era coffee from West Java has been
known as "Java" and because coffee was first grown in the Priangan
area, the nickname known to the wider community is "Java Preanger".

Arabica Java Sunda Aromanis coffee is currently widely grown by the

people of Garut, Canning. This coffee is very suitable to grow in
mountainous areas with altitudes ranging from 900 - 1,600 MASL.
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Coffee grown in the following areas: Mount Cikuray, Mount

Papandayan, Mount Malabar, Mount Caringin, Mount Tilu, Mount
Patuha, Mount Halu and Mount Beser.

Price : / kg
 BALI SPECIALTY
ARABICA KINTAMANI

Subject Description

Processing : Wet process, Dry processing

Moisture content : 13 % - 14 %

Altitude : 1,200 MASL

Regional : Bali (Kintamani)

Varieties : Kopyol & Lini S

Grading : Grade 1

Characteristic : The rich volcanic soil and climate of the Kintamani region (Bali), which
also uses traditional irrigation methods for agriculture, produces high
quality Indonesian coffee beans.

The Kintamani coffee variant has a rich, sweet orange and chocolate
taste, with a perfect aftertaste. Kintamani bali coffee has a unique fresh
fruity sour taste. The coffee is not bitter and the body is medium. The
unique taste of Bali Kintamani coffee is influenced by the habits of local
farmers who grow oranges and vegetables on the same land. Green
beans from this area are larger than arabica in general.

This unique taste of Bali Kintamani coffee is a fresh sour taste like citrus
fruits without leaving an aftertaste in the mouth. The body is medium
and the aroma produced is very strong and sweet. There is no spice
taste like in most coffees in Indonesia. This coffee is perfect for those of
you who don't like a bitter taste.

Quality : 1. Maximum water content 13% (/100 gram)

2. Concentration of dirt in the form of twigs, stones, lumps of earth and
other foreign objects is a maximum of 0-5% (/100 gram).
3. Free from live insects.
4. Free from foul-smelling seeds, smell of mold and mildew.
5. Seeds do not pass a 3 mm x 3mm (8 mesh) sieve with a maximum
pass of 1% (/100 gram).
6. To be called a large size seed, it must meet the requirements for not
passing the size (3.6 mesh) with a maximum pass of 1% (/100
gram).

Cup taste : 1. Medium body

2. Medium acidity
3. Citrus Fruity
4. Balance sweet
5. Balance & Clean aftertaste

General Information on : Coffee plantations in Bali are located in the Kintamani District, close to
Kintamani Mount Batur, Bangli Regency. The type of Balinese coffee is Arabica and
is grown on land with an altitude of about 1000 meters above sea level.
The hallmark of coffee plantations in Bali is the presence of plants other
than coffee in the same land, usually vegetables and oranges.

Coffee from Bali has become one of Indonesia's mainstay export

commodities, especially to Europe, Japan and Australia. Not only sold as
export commodities, but also special souvenirs Bali. Balinese coffee uses
a wet/washed process to release the meat fruit from seeds, in contrast
to most processes in Indonesia that use the dry process. The yield is
also different because it produces a green bean size that is larger than
arabica grown in other areas.
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Price : / kg
 FLORES SPECIALTY
ARABICA BAJAWA

Subject Description

Processing : Wet process, Dry processing

Moisture content : 13 % - 14 %

Altitude : 1,000 - 1,700 MASL

Regional : Flores (Bajawa)

Varieties : Lini S-795, Timtim & Juria

Grading : Grade 1

Characteristic : The distinctive character of ores Bajawa coffee is the combination of

nutty and tobacco aromas. Its thick body with balanced acidity creates
its own pleasure. This unique taste is also influenced by the way of
organic cultivation and planted in soil containing volcanic ash. The
character of this ores bajawa coffee is not the same as other
Indonesian coffees.

Its uniqueness is that there is a nutty aroma or nuts and the smell of
tobacco in the aftertaste. The body is thick so the texture tends to be
thick, while the acidity level is moderate. Not so disturbing for people
who have problems with the stomach. Coffee that is processed and
even cultivated optimally, is able to produce a very delicious taste.
Flores Bajawa coffee has a nutty, orange, and caramel flavor.
Especially when you brew it with hot water while it's still fresh, the
aroma of this specialty grade coffee is very tempting to enjoy.

That's why, this coffee is one of the coffees that is liked by many
people, it is even used as souvenirs by tourists when visiting Flores.

Quality : 1. Maximum water content 13% (/100 gram)

2. Concentration of dirt in the form of twigs, stones, lumps of earth
and other foreign objects is a maximum of 0-5% (/100 gram).
3. Free from live insects.
4. Free from foul-smelling seeds, smell of mold and mildew.
5. Seeds do not pass a 3 mm x 3mm (8 mesh) sieve with a maximum
pass of 1% (/100 gram).
6. To be called a large size seed, it must meet the requirements for
not passing the size (3.6 mesh) with a maximum pass of 1% (/100
gram).

Cup taste : 1. Full body

2. Medium acidity
3. Nutty
4. Spicy herb
5. Balance aftertaste

General Information on : Flores Island is located in the province of East Nusa Tenggara and is
Bajawa included in the Lesser Sunda Islands group with Bali and West Nusa
Tenggara. Its name comes from the Portuguese, cabo de ores which
means flower. Like flowers, the beauty of Flores Island is non-
negotiable. This island has a myriad of natural resources that can not
only spoil the eye, but also amaze the greatness of God.

In addition, Flores is also famous for its distinctive coffee and has
become the world's prima donna. This beautiful island contains soil
from volcanic ash (andosol) which is ideal for growing organic coffee.
This is also the characteristic of coffee in this area, its cultivation is
done using natural fertilizers and without pesticides. This organic
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method makes the coffee taste unique and contains natural aromas.
The Bajawa region is in the highlands with an altitude of 1,000 - 1,700
MASL and this place is suitable for planting coffee plantations. Not only
that, in the Bajawa area there is also Mount Inerie which is where
Flores Bajawa coffee is grown. In addition, the development of
plantations in the Bajawa region cannot be separated from the beliefs
and customs of the surrounding community.

They believe that natural wealth and coffee plantation products are
also influenced by the magical elements of ancestral spirits. That's
why, customs and moral ethics are strictly guarded until now. The
cultivation method used by the farmers is an organic method, so that
they can produce very high quality Flores Bajawa coffee. The varieties
used were S-795, Timtim, and Typica (Juria). The improvement
program in the future will use the S-795 variety so that it can be
propagated generatively and vegetatively. More or less, the altitude for
growing coffee is around 1,000-1,700 MASL.

Price : / kg

Note:

1. the price excludes VAT, transportation fee and packaging fee

2. purchase order must be received at the latest 40 (forty) days before the delivery date to allow
us to prepare the beans

3. this fee quote is valid until 31 December 2021

4. The payment term is as follows:

a. 50% must be paid at the latest 14 days after the issuance of the purchase order and the
invoice;

b. the remaining 50% must be paid at the latest 14 days after the beans are received.
 Packaging Information

We set out below our experiences on conducting the packaging for the purpose of export. Please note
that the client may request a specific details of packaging. Please informed us in advance on the
preference of packaging.