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INDONESIA
Indonesia is the 4th biggest coffee-producing country in the world, with its major regions being Sumatra, Java, Sulawesi, and Bali. Coffees from this country tend to have heavier body (viscosity) and are low in acidity. Some would even describe the coffees as being ‘rustic’ in character.
Smallholders mostly use the traditional Giling Basah, or wet hulling, processing method. This method - also known as semi-washing - is an ingenious way of speeding up the drying process to overcome the challenges that Indonesia’s region’s humid and rainy climate brings.
Wet hulling creates coffee with a profile quite different from other forms of processing, and is something unique to some Indonesian coffees. Rich and earthy flavours are often more prominent in wet-hulled coffee. While Sumatran wet-hulled single-origin roasted beans may not be that common in stores, they are sometimes used in blends for body.
KAMU KAMU
Region: Sumatra Gayo
Varietal: Aceh - HDT (Hybrid Timor)/ Tim Tim
Altitude: 1,500-1,900 M.A.S.L.
Process: Wet - Hulled
Aroma: Chocolate, Caramel, Red dates
Flavour: Licorice, Herbal, Chocolate
Body: Smooth, Heavy
Acidity: Low
Note: Different roasting profiles produce
different flavour notes
Availability: In Stock
The Kamu Kamu coffee is produced by the various smallholder farmers in Aceh Gayo Highlands, Sumatra Indonesia known to produce high-quality coffee.
These farmers use shading trees that act like an umbrella which allow more time for the coffee cherries to adequately develop enabling them producing their full nutrition potential. The variation of the temperature and environment equilibrium with high oscillation makes the coffee plant stronger and more resistant. All this part of their commitment to improve the quality of the coffee grown as well as maintain and preserve the entire eco-system.
This coffee is processed with the wet-hulling or semi-washed method, Indonesia’s traditional method of processing coffee.
Similar to washed coffee, the handpicked, sorted cherries’ outer skin is de-pulped although here the beans are allowed to ferment still coated with mucilage for about a day.
The fermented mucilage is then thoroughly washed off and the wet beans are put through to a partial drying stage. The coffee is then hulled in a semi-wet state and undergoes controlled drying to further until it reaches the desired moisture level for export.
The entire process significantly contributes to more complex bodied profile, typical of Indonesian cup!
TRINITY
Region: Gayo Highland
Variety: Tim Tim, Catimor, Lini-S (S-975)
Altitude: 1,600-1,900 M.A.S.L
Process: Wet - Hulled
Aroma: Cedar, Pine, Herbal
Flavour: Cocoa, Earthy, Pine, Star fruit
Body: Sweet, Bold
Acidity: Medium, Low
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
TAMAN BUNGA
Region: Sumatra Gayo
Variety: Aceh - HDT (Hybrid of Timor)/Tim Tim, Variedad Gayo
Altitude: 1,200 - 1,500 M.A.S.L.
Process: Wet - Hulled
Aroma: Chocolatey, Molasses, Rich
Flavour: Brown sugar, Caramel, Sugarcane, Herbally bitter- sweet, Spices
Body: Medium, Smooth
Acidity: Low
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
DARK KNIGHT
Region: Sumatra Gayo
Variety: Tim Tim, Ateng Super, Lini-S (S-975)
Altitude: 1,300 - 1,450 M.A.S.L.
Process: Wet - Hulled
Aroma: Spice notes, Herbal
Flavour: Cocoa, Earthy, Tobacco
Body: Bitter-sweet, Bold
Acidity: Low
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
SWEET LAKSHANA HONEY
Region: Bali
Variety: Hybrid de Timor, Variedad Gayo
Altitude: 1,200 - 1,350 M.A.S.L.
Process: Honey
Aroma: Sweet honey, Dried orange peel
Flavour: Sparkling sweet, Caramel, Mango, Orange blossom, Crisp
Body: Medium
Acidity: Low, Citrusy
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
Sweet Lakshana Honey, a micro lot grown in the Kintamani - North East Bali, is an exceptional honey process coffee like no other.
It is produced using a method in which the newly harvested, ripe and bright red coffee cherries are de-pulped, remaining with the sticky mucilage reminiscent of honey, hence the process name. It is later laid out to dry without washing, with this natural sweetness on the beans.
During the honey process, as the coffee is drying, the sticky coating (mucilage) on the outside of the beans oxidises and darkens in colour. The bright sweetness achieved, yet still typically bodied and spiced as Indonesian coffees in Sweet Lakshana Honey lot will surprise you!
SWEET LAKSHANA NATURAL
Region: Bali
Variety: Lini-S (S-795), USDA
Altitude: 1,200 - 1,350 M.A.S.L.
Process: Natural
Aroma: Rich tropical fruit
Flavour: Intensely sweet, Banana skin, Jackfruit, Brown sugar, Apple, Dried fig
Body: Syrupy
Acidity: Roundly - Rich mild acidity
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
SWEET LAKSHANA NATURAL CM
Region: Bali
Variety: Lini-S (S-795), USDA
Altitude: 1,200 - 1,350 M.A.S.L.
Process: Natural Carbonic Maceration
Aroma: Rich, Fruity, Winey
Flavour: Winey, Raisin, Banana, Starfruit, Tropical dried fruit
Body: Syrupy
Acidity: Roundly - Rich mild acidity
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
Growing at an elevation of 1,200 to 1,350 metres above seal level on a small estate farm in the Bali region, this arabica microlot is here to redefine your perceptions about generally Balinese and Indonesian coffee, thanks to the increasingly popular carbonic maceration process.
After carefully selecting, handpicking and handsorting, the cherries are picked are soaked in a deep ceramic tank to remove floaters and then left piled in water channel for 10 hours to dry ferment in their skins.
The coffee is then put in a controlled, carbon dioxide-rich environment to ferment for about 62 hours. The cherries will later be carefully sun-dried until they reach 10% moisture content, stored for a given period of time and finally dry hulled t make sure they develop into incredibly pleasant aroma and distinctive flavours.
We are so delighted to present to you the delicious Sweet Lakshana Natural Carbonic!
