METODE PENGOLAHAN KAMI
Ada 3 cara utama kopi diproses secara tradisional: Dicuci (Full Washed), Alami (Natural), dan Madu (Honey). Kami menangani semua jenis pemrosesan utama ini di fasilitas kami. Pada dasarnya, profil rasa kopi dapat sangat bervariasi tergantung pada jenis pemrosesan yang dialaminya.
FULL WASHED +
Proses dicuci menonjolkan karakter asli biji: cangkir bersih, manis seperti gula aren, dan finish jeruk yang renyah.
HONEY +
Kulit dikupas namun mucilage dibiarkan saat pengeringan sehingga memberi kompleksitas: cokelat, karamel, kacang panggang, dengan body lembut dan aftertaste manis.
NATURAL +
Ceri dikeringkan utuh di bawah matahari. Rasa fruity manis, acidity sedang, dan aftertaste segar.
GREEN BEANS
NATURAL
Imagine the aroma of ripe coffee cherries hanging on the vine, soaking in the sun.
The Natural process is the most eco-friendly and traditional method, where the entire
cherry is left intact and dried naturally under the sun. This results in the coffee
beans absorbing the sweet, fruity flavors from the surrounding cherry.
Tasting Notes: Sapodilla, jackfruit, and tangerine — vibrant fruity sweetness with medium acidity.
BLACK HONEY
The Black Honey process balances sweetness and complexity. After harvesting, the cherries are de-skinned, but the sticky, sweet mucilage is left on the beans while drying, allowing a fuller, more complex flavor to develop.
Tasting Notes: Dark chocolate, roasted nuts, citrus lift, caramel sweetness, and a gentle tangerine tang.
FULL-WASHED
The Full-Washed method is about purity and clarity. The cherry’s outer skin is completely removed, leaving clean, nutrient-dense beans to dry so the true character of the coffee shines through.
Tasting Notes: Very clean cup, smooth texture, palm sugar sweetness, crisp citrus, balanced medium acidity.
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