Raw, green coffee beans prepared for roasters. Preserves the maximum density and organic makeup of the bean.

• 📝 Moisture: 11.0% - 12.5%
• 🧪 Shelf Life: Up to 12 months in hermetic bags
• 💡 Best for: Roasteries, importers, and coffee trade businesses

Roasted just until the first crack. Retains the unique origin characteristics and natural herbal/floral/fruity acidity.

• 📝 Flavor Notes: Citrus, floral, delicate tea-like body
• 🏆 SCA Alignment: Excellent for high-scoring specialty lots
• 💡 Market Appeal: Nordic-style roasters and pour-over enthusiasts

Roasted between the first and second crack. Balanced body, moderate acidity, and developing sweetness.

• 📝 Flavor Notes: Brown sugar, stone fruits, honey, balanced acidity
• 🏆 SCA Alignment: Highlights sweetness and clean cup profiles
• 💡 Market Appeal: Popular choice for general B2B distribution

Roasted past the second crack. Oils surface on the bean, acidity is minimized, and body is heavy and bittersweet.

• 📝 Flavor Notes: Dark chocolate, smoky, caramelized sugar, low acidity
• 🏆 SCA Alignment: Enhances rich body and reduces astringent acids
• 💡 Market Appeal: Traditional espresso bases and milk-blend applications

Post-Harvest Processing Guide

How the coffee cherries are processed after harvesting directly dictates the flavor style of the export lot.

Giling Basah

Indonesia's traditional method. Parchment is hulled at 30-35% moisture. Yields heavy body, low acidity, and cedar/earthy notes.

Fully Washed

Fruit skin and mucilage are completely removed before drying. Highlights clean cups, bright acidity, and complex floral/citrus profiles.

Fruity / Honey Process

Cherries dried with partial (Honey) or full (Natural) fruit pulp. Offers high sweetness, winey acidity, and intense tropical fruit flavors.