Our Production

From Farm To Cup

We believe that by taking a part in the growers’ sector we could then promote Sustainability through Traceability. This also means promoting an Open Communication across the value-chain to help us obtain feedback on quality issues.

Our specialty coffee is processed using various methods from origin to origin.
Below we explain our traditional wet process in Gamboeng, GunungTilu, in simple terms:

01.

Selective Picking

Our farmers grow coffee amongst mature tropical forests located between 1,200m - 1,700m above sea level. Once the coffee shrubs have produced red cherries, we do Selective Picking by hand so as not to break open the coffee cherries.

02.

Pulping

Within 8 hours, the cherries undergo Pulping in which the outer skin is scraped away leaving behind the parchment coffee covered in sticky mucilage.

03.

Fermentation

Next, the mucilage-beans are then immersed in Fermentation tanks filled with mountain spring water for 14 - 18 hours to break down the sugar in the mucilage and free it from parchment.

04.

Sun Drying

After final washing channels, the parchment coffee is put on Sun Drying platforms /tables for several days until 11%-12% moisture content.

05.

Dry Hulling

Soon, the parchment coffee are put in Dry Hulling machines to free the beans from the outer layer (endocarp).

06.

Manual Sorting

After hulling, the coffee beans are Manually Sorted by size, weight, color flaws and other physical imperfections.

07.

Packing

We ensure that the beans have no more than 11% moisture content before they are Bagged into 60-kg burlap sacks

08.

Warehouse

The coffe beans brought into Storage Warehouse that is kept dry, cool and well-ventilated.

09.

Delivery

We ensure proper Delivery based on Customers' order to anywhere in the world, where they carefully.

10.

Roasting

Roast the coffee beans and diligently .

11.

Ready

Brew according to taste.