Specialty Arabica Sumatra - Honey Process

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Grown at 1,400–1,700 masl on the volcanic slopes of Mount Kerinci, this specialty Arabica is processed using the honey method. After pulping, part of the mucilage is left on the beans during drying, allowing natural sugars to infuse into the coffee. This creates a cup with balanced sweetness, vibrant fruit notes, and a silky texture.



Cup Profile (typical):



Flavor: Honey sweetness, red berries, tropical fruit, with hints of floral and cocoa



Acidity: Bright yet balanced



Body: Medium to full, smooth, and silky



Aftertaste: Sweet, clean, with lingering fruity and floral tones



Specialty Arabica Kerinci Honey Process is highly valued by roasters for its complex sweetness, traceability, and unique Indonesian origin.

Color -
Size Screen 16 - 18
Raw Material Arabica Green Beans
Capacity (Month) 300 Tons

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