1. Harvesting & Picking  =>  Harvesting and dark red cherries, with their aromatic oil and lower organic acid content, are noticeably more fragrant and are smooth yet firm to touch. only the ripest cherries, cherry picking is deemed as the most important stage in our production process and those participating in the harvest are encouraged to only select such cherries and all cherries are hand picked.

2. Sustainable green coffee beans processing :

    A. Full Washed – Process  =>  This process start with presorting, cleaning, floating. Depulping, pulped beans are left with mucilage and then fermented. Final process sun-drying until 10-13% moisture and then hulling to remove skin.  Result: clean, bright flavor, highlights acidity.

    B. Semi Wash – Process  =>  Intermediate process between wet and dry processing. The same beginning process as full wash but drying 40% moisture, hulling, and then drying until reach 10-13% moisture content. The coffee flavor profile produced intense sweetness level, fuller body, and medium acidity level. Result: unique sweetness, varying levels of body and acidity.

    C. Natural – Process  =>  Natural or Dry Process is done by sun-drying coffee cherry while the skin still attached until moisture content reaches 11%. The dried beans are then peeled to separate the skin. Result: fruit-forward flavor, heavier body, lower acidity.

3. Sun Dry   =>   Sun drying parchment has the advantage of allowing air to circulate better around the beans promoting even drying. to dry in the sun, the parchment is spread out in rows of tarpaulin and requires raking every one to two hours (depending on the weather) to promote even drying and prevent the growth of mildew. The beans are dried until the ideal moisture content is achieved then they are bagged and moved to the Dry Factory for the dry milling process.

4. Hulling   =>   If additional drying is not required then the first step is to remove what is left of the fruit from the bean i.e. the crumbly parchment skin (husk). The parchment is funnelled through a large vat towards the hulling machine which gently beats at the coffee. This process essentially sees the removal and disposal of the yellow husk (outer shell) with the green bean remaining (albeit encased in a silver sleeve). Further polishing of the bean is an additional step in which any silver skin is removed through the polishing machine. This improves the appearance and eliminates a by-product of roasting called chaff.

5. Cleaning and Sorting  =>  The coffee now appears as green beans and will go through various phases to grade the coffee based on size and density. This is achieved in two stages. Firstly, an air flow machine separates the light beans (defective) from the denser beans whilst removing any foreign objects that may have been mixed in during the drying stage. The beans are blown into the air; those that fall into the bins closest to the air source are denser whilst the lighter beans (most likely defective) are blown into bins further away. Secondly, a gravity separator machine shakes the beans on a tilted table so that the light and dense beans vibrate to opposite sides of the table further sorting the beans.

6. Inspect and Packing   =>  Final round of sorting is conducted by hand. Finally the beans pass through to the hand sorting tables where the beans are sorted based on appearance (size and colour). The very best coffee may have been hand sorted two or three times. From here our coffee is bagged into brown hessian bags and ready to export to wolrdwide.

Cup testing final score

:    86 – 87 ( Excellent )

Method of Harvest

:    Hand picked

Growing altitude

:    600 m – 1.500 m asl

Process

:    Semi / Full / Natural

Optimal Temperature

:    13 to 28°C

Variety

:    Blue mountain Ijen & Raung.

Optimal Rainfall

:    100 to 3000 mm

Fragrance / aroma

:    Fresh flower

Soil Type

:    Infertile to Fertile volcanic

Flowers to Be Berry

:    9 Months

Production Areas

:    Ijen mountain & Raung.

Flavor

:    Brown sugar, lemony, sweet corn

Caffeine Content

:    0.8 to 1.4%

Acidity

:    Medium to high

Form of Seeds

:    Flat with a Clear Midline

Body

:    Medium to Full

Character Stew

:    Acid & Chocolate

Roast level

:    Medium – dark

Type

:   Arabica and Robusta Java Ijen blue mountain of Indonesia.

Screen Size

:    13 – 16

Moisture

:    Max 13%

Foreign Matter

:    0.5% Max

Black & Broken Beans

:    Max  0.5%

Grade

:    1    ( Max 11 defect value )

Cupping Score

:    86 – 87 ( Excellent )

Bag weight net

:    60 Kgs  / or by requested order.

Packaging bag

:    Jute bag / Gunny bag / Grain Pro Liner / by requested order.

Certifications

:    Certificate of origin, ICO form , Phytosanitary & Fumigation, Etc.

Processing Method

:    Semi Wash / Full Wash / Natural.

Other Grade/Defect

:    Grade 1 ( Max 11 ) , Grade 2 ( Max 25 ), Grade 3 ( Max 44 ).

Capacity ( Monthly )

:    100 – 150  MT / Monthly

HS Code

:    0901.11.00 / 0901.11.90  / or by requested of country destination.

Shipment

:    Within 21 – 45 days after receipt of payment or as per contract terms.

:    ( Depending on queue list orders / on queue current orders pending )

MOQ

:    20” or 40’HC or LCL or request by order.

Shipping

:    FOB / CIF ( by requested order )

Port of Loading

Origin

:    Surabaya port

:    Indonesia