Program overview
About this program
Grown at an altitude of 800 meters above sea level in the Candiroto and Wonoboyo highlands, this Robusta is produced from a blend of Tugusari and BP varieties. It is carefully processed using the Natural Anaerobic Fermentation method by Procecor, preserving the coffee ' s natural character while enhancing its complexity and depth of flavor. The cup reveals tasting notes of vanilla, mint, bittersweet chocolate, and palm sugar, with a rich sweetness and a lingering finish.
- Screen Size: S 16-18
- Defect: 3-5%
- Moisture: 12%
- Processing: Natural
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