Fruity Beans
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KERINCI MOSTO NATURAL
PROCESS: Mosto natural
TASTE NOTE: Dark cherry, Muscat, Berries, Choco
VARIETAL: Mix sigararutang, Andong, Sari, Lini S
ALTITUDE: 1400-1700 MASL
TORAJA PULU PULU FULLWASHED
PROCESS: Fullwashed
TASTE NOTE: Figs, Berry, Sweet orange
VARIETAL: Typica, Lini S
ALTITUDE: 1700-2100 MASL
MANDHEILING FULLWASHED
PROCESS: Fullwashed
TASTE NOTE: Sweet orange, Palm sugar, Chocolate, Juicy body, Long sweet, Clean finish
VARIETAL: Ateng Super
ALTITUDE: 1200-1400 MASL
KAMOJANG EXTENDED NATURAL
PROCESS: Extended natural
TASTE NOTE: Berries like, Dunky, Medium, Body sweet after taste
VARIETAL: Typica, Kartika, Lini S, Sigararutang
ALTITUDE: 1500 MASL
KAMOJANG WINE
PROCESS: Wine Process
TASTE NOTE: Red wine, Red apple, Cacao nibs
VARIETAL: Mix varietas, Sigararuntang, Typica, Kartika S
ALTITUDE: 1500 MASL
KINTAMANI CLASSIC NATURAL
PROCESS: Infused coffee cherry, Natural
TASTE NOTE: Sourplum, Cherrypulp, Hint of berries aftertaste & bitter orangepeel
VARIETAL: Typica, Lini S
ALTITUDE: 1300-1600 MASL
MIDNIGHT SUMMER
PROCESS: Red honey
TASTE NOTE: Chocolate, Ripe lemon, Hint of spice, Tea like after taste
VARIETAL: Ateng Super
ALTITUDE: 1100 MASL
UMAMI SERENADE BREEZE
PROCESS: Natural Aspergillus koji
TASTE NOTE: Fruity aroma, Grape, Guava, Sweet delicate, Umami taste, Complexity flavor, Juicy body, Mid acidity, Mid long after taste
VARIETAL: Typica, Sigararutang, Ateng
ALTITUDE: 1500-1700 MASL
KAMOJANG WASHED
PROCESS: Washed
TASTE NOTE: Fruity, Black tea, Medium body, Clean after taste
VARIETAL: Typica, Kartika, Lini s, Sigararuntang
ALTITUDE: 1500 MASL
SLEEK TANGERINE
PROCESS: Pink honey fermentation
TASTE NOTE: Orange sunkist jackfruit mix berries
VARIETAL: Lini S, Sigararutang, Ateng
ALTITUDE: 1300-1500 MASL
FUNKY LYCHEE
PROCESS: Honey process with gokja
TASTE NOTE: Lychee, Hint of lavender, Lemon to finish
VARIETAL: Typica, Sigararutang, Ateng S
ALTITUDE: 1300-1500 MASL
FRUITY SERENADE
PROCESS: Honey process with yeast
TASTE NOTE: Lychee like, Red apple, Cherry
VARIETAL: Line, Kartika S
ALTITUDE: 1300-1350 MASL
BLOOMING SPRING
PROCESS: Washed with natural yeast fermentation
TASTE NOTE: Juicy texture, Vibrant apple, Orange
VARIETAL: –
ALTITUDE: 1200-1500 MASL
GREEN EMERALD GAYO
PROCESS: Honey with yeast
TASTE NOTE: Green apple, Nuts, Pear
VARIETAL: Abbysina
ALTITUDE: 1500 MASL
PATUHA BLACK HONEY
PROCESS: Perfect dry fermentation 30 days
TASTE NOTE: Cranberry fruity, Black tea, Winey
VARIETAL: Lini S975
ALTITUDE: 1200-1700 MASL
KAMOJANG BLACK HONEY
PROCESS: Black honey
TASTE NOTE: Berries, Ginger, Sweet, Medium body
VARIETAL: Typica, Kartika, Lini S, Sigararuntang
ALTITUDE: 1500 MASL
CLOUDY WINTER
PROCESS: Natural process
TASTE NOTE: Honey, Blackcurrant, Strawberry, Plum, Pineapple, Tropical fruit
VARIETAL: Mix Varietas
ALTITUDE: 1400-1500 MASL
BLOOSOM SPRING
PROCESS: Carbonic maceration, Natural
TASTE NOTE: Black cherry, Grape, Cola, Clove
VARIETAL: Lini S, Kartika
ALTITUDE: 1200-1500 MASL
BUKIT BARISAN
PROCESS: Classic natural
TASTE NOTE: Chocolate, Sugar cane, Thick body, High acidity, Guava, Apple lime, Black tea
VARIETAL: Typica, Ateng super, Bourbon, Kartika 1
ALTITUDE: 1400-1650 MASL
CIWIDEY WINE
PROCESS: Natural wine
TASTE NOTE: Sweet dry fruit, Green grape, Tea like, Sugar brown
VARIETAL: Sigararutang
ALTITUDE: 1500-1700 MASL