Roasted GIII Robusta Sumatra-Natural Process

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Cultivated in the volcanic region of Mount Kerinci (800–1,200 masl), this Grade 3 Robusta is processed using the natural (dry) method, where whole cherries are sun-dried under the tropical sun. Grade 3 allows more visible defects compared to Grade 1 and 2, yet still delivers the bold and earthy character typical of Indonesian Robustas. It is a practical choice for commercial roasting and large-scale blends.



Cup Profile (typical):



Flavor: Strong cocoa, earthy, woody notes, with hints of roasted grains



Acidity: Very low



Body: Heavy and bold



Aftertaste: Intense, lingering with earthy cocoa tones



Roast Level: Medium to dark (adjustable upon request)



Roasted Grade 3 Robusta Kerinci Natural Process is best suited for commercial coffee blends, instant coffee, and high-volume roasting needs, offering strong character at an affordable value.

Color -
Size Screen 13-14/14-15
Raw Material Robusta Green Beans
Capacity (Month) 300 Tons

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