Arabica & Robusta Coffee

the specifications of the Robusta and Arabica coffee produced on our 10-hectare plantation in East Java, Indonesia:

1. Robusta Coffee

Aroma and Flavor:

Robusta coffee is known for its stronger and more bitter flavor, with an earthy or woody aroma. It has a higher caffeine content than Arabica, giving it a bolder taste.

Caffeine Content:

Typically contains around 2-4% caffeine, making it richer and more intense.

Bean Characteristics:

Robusta beans are rounder and smaller than Arabica, with a harder outer layer.

Altitude:

Robusta is grown at lower to mid-altitudes, which suits the climate and soil of East Java.

Uses:

Robusta is often used for instant coffee, espresso blends, and as a base for strong coffee blends due to its bold flavor.

2. Arabica Coffee

Aroma and Flavor:

Arabica is known for its complex aroma, with a smoother, slightly acidic taste. Certain Arabica varieties from East Java may have floral or fruity notes, offering a more refined flavor experience.

Caffeine Content:

Arabica has a lower caffeine content than Robusta, usually around 1-2%.

Bean Characteristics:

Arabica beans are larger and oval-shaped, with a smoother outer layer.

Altitude:

Arabica is usually grown at higher altitudes, where the cooler climate of East Java enhances the bean's complex flavors.

Uses:

Arabica is popular for specialty coffees and manual brewing methods, where its nuanced flavors can be appreciated.

Both Robusta and Arabica from our plantation are available in roasted and unroasted forms, providing flexibility for customers to choose according to their preferences.