• Aroma: Distinct, strong, and unique. Often described as having a smell similar to ripe jackfruit
• Main Flavor: A complex flavor, often fruity (fruits), floral (flowers), herbal, and especially woody and smoky
• Body: Full and heavy, supported by the high fat content
• Acidity: Low, resulting in a more balanced taste
• Aftertaste: Long and complex, sometimes with an earthy touch

Characteristics

• Bean Size: The largest among cultivated coffee types. It can reach 24 mm in length, 12 mm in width
• Bean Shape: Asymmetrical, irregular, and tends to be large and elongated
• Dry Bean Color: Brown to very dark/almost black
• Caffeine Content: Very low, around 1.23 gr/100 gr of beans (the lowest compared to Arabica and Robusta)
• Yield: Low, around ±12%
• Fat Content: Quite high (around 12%). Contributes to a thick mouthfeel and creamy sensation

Specifications

• Scientific Name: Coffea liberica var. liberica
• Origin: Tanjung Jabung Regency, Jambi Province, Indonesia
• Planting Altitude: Low to medium altitudes (400 – 600 m above sea level)
• Disease Resistance: Better than Arabica, but less resistant than Robusta to leaf rust (Hemileia vastatrix)
• Tree Structure: Very tall, can reach 9 to 17 meters
• Leaves: Tend to be thick, wide, with a pointed tip, oval-shaped (up to 30 cm wide)
• Fruit (Cherry): Larger and with thicker skin compared to Arabica and Robusta. Oval in shape
• Production: Moderate (around 4-5 quintals/ha/year). Fruits throughout the year, though fruit size is not uniform
• Environmental Uniqueness: Resistant to extreme conditions and can thrive in peatlands

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Cultivated in Aceh’s highlands at 1200–1700 masl, this coffee thrives in fertile volcanic soil and ideal climates of 13–28°C. Grown through careful cultivation, semi-washed processing, and selective hand and mechanical picking, Abyssinia Coffee reflects Indonesia’s craftsmanship in every bean.

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Also available in Roasted and Ground!

Characteristics

• Fragrance/Aroma: Fresh Nutty, vanilla, chocolate, strong and gentle almond
• Flavor: Herbal, Refreshing, Spicy
• Acidity: Soft-Medium
• Body: Soft-Mild  

Specification

• Screen Size: 15-18
• Moisture: Max 13%
• Triage: Max 6-8%
• Defect Value: 6-8

Kopi Luwak Coffee is selected from the finest and highest-grade Arabica coffee beans by the luwak (civet cat) itself. Because they only consume the best Arabica coffee cherry, guaranteed!

We have our own Q-Grader onsite to ensure the cupping quality score is above 85. We serve this most expensive coffee for the premiere customer.

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Typical cup notes include milk chocolate, brown sugar, caramel, roasted nuts, and gentle citrus or herbal accents, supported by a medium to full body and a soft, well-integrated acidity. Aceh Gayo performs exceptionally well as a single-origin in light to medium roasts, where sweetness and balance are highlighted, and it is also widely used in espresso and specialty blends to add structure, sweetness, and cleanliness. Lots are usually hand-picked and cooperative-sorted, commonly meeting specialty-grade standards, shipped at target moisture levels of around 10–12.5%, and known for even roasting behavior with stable development across a wide range of roast profiles.

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These green beans offer strong character because the single seed captures full plant energy. Roasters appreciate the dense structure because it supports even heat during roasting. The flavor then rises with smooth balance and gentle strength. The cup offers low acid that keeps each sip comfortable. These traits make Sumatra Super Peaberry Green Coffee Beans a trusted choice for rich brewing.

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