Natural and Honey Processing Techniques Natural and honey processing methods have gained popularity for their ability to impart unique flavors. In the natural process, beans are dried within the fruit, intensifying fruity and floral notes. Honey processing, which leaves some fruit mucilage on the beans during drying, contributes to a sweeter and more complex cup. These innovative approaches have expanded the range of flavors available in the export-quality coffee landscape.
Specification
Altitude: 1350m
Variety: Sigararutang
Processing Method: Semi Wash
Cupping Notes: Medium Body, Woody, Very Low Acid
Grade: Grade 1
Aroma: Spicy, Caramel, Sweet
Acidity: High
Body: High
Flavor: Fruity, Dark Chocolate, Mild, Citrus note
Robusta : Robusta green beans are a type of coffee bean that is known for its strong and bitter
taste. They are grown in many parts of the world, including Central and West Africa,
Southeast Asia, and Northern Brazil. Robusta beans are hardier and more resistant to diseases
than Arabica beans, which makes them easier to grow. They are also known for their high
caffeine content, which makes them a popular choice for espresso.