Welcome to the Coffee news page where we bring you the latest updates on the coffee industry. We cover everything from production practices to sustainable sourcing and coffee brewing methods. Stay informed with our regular updates and join us in shaping the future of coffee.
We keep retained samples of every export lot in the Medan warehouse. Open one a year later, and you learn the most useful fact about old coffee: it still smells like coffee, and it still brews something drinkable, but the aroma that made the lot worth buying is mostly gone.
Natural processed coffee Indonesia produces has become one of the most requested green-bean styles among specialty roasters, and for good reason. The processing method, not just the origin, decides whether your cup tastes fruity and wine-like, clean and bright, or sweet and rounded. This guide compares natural, washed, and honey
Learning how to import green coffee beans from Indonesia comes down to eight steps: find a supplier, cup samples, confirm grade, sign a contract, arrange payment, clear export documentation, ship, and receive. This guide walks roasters, importers, and distributors through each stage, with the grading specs, Incoterms, customs documents, and
Buyers looking to buy green coffee beans from Indonesia will find one of the world’s most diverse specialty coffee sources: a single archipelago producing Arabica and Robusta across distinct growing regions, from the Gayo Highlands of Aceh at 1,400–1,800+ metres to the volcanic soils of Bali Kintamani and the highland
Indonesia peaberry coffee forms when a single seed develops inside the coffee cherry instead of the usual two, producing a rounder, denser bean that makes up roughly 5% of any harvest. Because sorting peaberries from flat beans requires additional hand-grading at the wet mill, these lots command a wholesale premium
Peaberry vs regular coffee is one of the first questions buyers ask before they commit to a specialty lot, and the answer shapes both your menu and your margins. A peaberry is a single round seed that forms inside a coffee cherry, while regular beans grow as two flat-sided halves.
