The most popular Indonesia Robusta coffee beans come from Lampung, Temanggung, Dampit, Flores, Pupuan, and Toraja. Most Robusta coffees in Indonesia have a full body with low acidity. The signature flavors are dark chocolate, caramel, and spices. Despite the infamous bitter taste, Robusta coffee is still an excellent choice of drink if you prefer a strong coffee with low acidity. Moreover, Robusta coffee can be the perfect ingredient for various coffee drinks combined with milk, sugar, soda, or syrupy flavors.
Indonesian Robusta coffee also varies in grade, allowing you to choose the most suitable quality for your blend. Looking for Indonesia Robusta coffee beans? Just contact us to find the right one for you!
6 Regions Producing the Best Indonesian Arabica Coffee
There are 6 regions known to produce the best Indonesia Arabica coffee beans. Below is the list of each:
Sumatra is the biggest coffee producer in Indonesia, cultivating many famous Arabica coffee such as Aceh Gayo, Mendhaling, Sidikalang, Lintong, and more. The wet-hulled process is the characteristic of most Sumatran coffees.
The first and oldest coffees come from Java island. Sometimes, “Java Coffee” refers to the best quality Arabica coffee from Indonesia. Arabica Ijen, Java Preanger, and Hyang Argopuro are a few examples.
Arabica Bali Kintamani is the signature of this island, mainly processed with the washed method. The coffee has a unique citrus flavor, rich aroma, and medium to high acidity.
The most popular Arabica coffee from Sulawesi is Toraja. It has a light body and medium acidity with a smooth finish, keeping the coffee well-balanced.
5. Flores, East Nusa Tenggara
Flores produces high-quality Flores Bajawa and Flores Manggarai Arabica coffees. Both have a moderate acidity with floral, chocolate, and caramel flavors.
Papua is known to grow Baliem Wamena Arabica coffee. The coffee trees grow naturally in the forests without using modern tools or chemical fertilizers. It has a medium body and acidity with caramel, chocolate, and floral herb flavors.
Having trouble choosing which Indonesia Arabica coffee beans suit your preference? Talk to our experts to consult your personal and business requirements! We also have many high-quality Arabica coffees, such as Aceh Gayo, Mendheling, Bali Kintamani, etc.,
Coconut Charcoal Briquette is a briquette charcoal with coconut shell as the raw material. One of the main functions of Coconut Charcoal Briquette is for sisha or hookah burner. Moreover, people also use the lower grade for barbecue purposes.
There are many benefits to use coconut charcoal compare to other type of charcoal. Firstly, coconut charcoal briquette have relatively higher burning point and longer burning time compare to the other type of charcoal. Furthermore, it produces less smokes and natural scent which is a best choice for your sisha/hookah companion. Moreover, you can also use coconut charcoal briquette to cook your food, such as barbeque. Because it has higher burning point, thus it will not easily make your food become over burnt. Due to these tremendous benefits compare to other type of charcoal, the demand of coconut charcoal briquette is keep increasing over the years. Consequently, we have been exporting our coconut charcoal briquette worldwide.
Desiccated coconut (DC) or coconut flour is the result of processing coconut which is mashed by chopping or grating it without adding other ingredients and then drying it hygienically.
The nutritional value of DC is quite high and resembles coconut in general. Starting from the fat content, protein fiber, vitamins and minerals can also be obtained from DC. The nutritional content is certainly good for the body to fulfill daily nutrition, KARA friends.
Then what is the process of making DC?
In making DC, all you have to do is peel the round coconut and clean it from the brown skin to get the flesh. The white coconut meat is then cleaned and washed with clean water. After washing, the coconut meat is inspected to maintain its quality.
Coconut meat that has been clean, grated in the first stage with a grinder and pressed with a pressing machine to get coconut milk and dregs. This pressed dregs is used as raw material for dried coconut. The dregs are then passed through a screw which is equipped with hot steam which functions to kill pathogenic microbes.
After that, the dregs are dried in a drying machine and followed by final grinding to produce desiccated grated coconut. Dried grated coconut called desiccated coconut (DC) is sieved using a machine consisting of several layers of sieves of different sizes to obtain DC particle size according to customer demand.
After completing the sieving process, the dried grated coconut is packaged and will be passed through a metal detector before being released to the storage warehouse.
This is the process of making dessicated coconut which gives many benefits if consumed.
This dioecious plant has slim elips leaves, fruits like lemon, yellow-colored, and has distinctive aroma because it contains atsiri oil. Derived from: Ternate, Banda, Siau, Manado, and Halmahera, grows well in areas with an altitude of 500-700 meters above sea level.
Cardamom is one of the most expensive spices in the world after turmeric and vanilla. Derived from: West Java and South Sumatra. Cardamom can grow at an altitude of 200-1000 meters above sea level and can grow optimally from 300 to 500 meters above sea level.
Black pepper is the dried fruit of the Piper Ningrum plant. Usually used as a spice, black pepper is also consumed for generations to treat symptoms of indigestion and other conditions, including: flatulence, stomach ache, anorexia, peptic ulcer, abdominal pain, cramps, diarrhea, constipation, constipation, bronchitis and cancer.
White pepper is an ingredient with spicy flavor and has a white color. Its usually sold in the form of raw granules or powder, which is obtained from the pepper or piper albi linn plants and has a warm and spicy effect when consumed. White pepper is used in a variety of dishes and its a must-have ingredient in the kitchen.
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (of Moluccas) in Indonesia, and are commonly used as a spice. Cloves are available throughout the year due to different harvest seasons in different countries.