JAVA MALANGSARI
Perkebunan Nusantara-XII
250 g
Aroma
Chocolate
Taste
Sweet - Hazelnut - Floral
Grinding
Quantity
Price
14,75€
JAVA MALANGSARI
Perkebunan Nusantara-XII
250 g
Description and details
The coffee that comes from this single-origin, a gourmet entirely hand-selected and left to dry in the sun for 15 days, bringing it to a maximum of 12% humidity, has a full, creamy body and low acidity. A clean and flawless cup, with a very sweet and chocolatey taste. The aroma has notes of hazelnut and floral hints. Origin: Indonesia Region: Java, Banyuwangi, Malangsari Botanical species: Robusta Variety: JAVA R/WP-1M Malangsari Medium Bean Altitude: 700 - 900 masl Processing: Washed - Sun-dried Classification: PTPN XII PLANTATION - GOURMET Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference
Organoleptic/Sensory Analysis
Aroma
Chocolate
Acidity
Low
Body
Full and creamy
Taste
Sweet
Aftertaste
Hazelnut - Floral hints
JAVA MALANGSARI
This coffee grows on the PTPN XII, PT plantations. Perkebunan Nusantara XII, in Malangsari, in the Banyuwangi region of East Java, has for years been well-known for the production of excellent coffees that grow on volcanic soil, rich in nitrogen and phosphates, and a climate with large temperature variations between day and night, perfect for the maturation of special coffees such as this one. The plantations are state-owned: this one, State Owned Enterprise PTPNXII, produces Java Perkebunan Nusantara following the strict requirements of Good Agriculture Practice and Good Manufacturing Practice and obtains this Excellent Robusta Gourmet quality. This Java Perkebunan Nusantara is entirely hand-selected to obtain the minimum of defects and left to dry in the sun for 15 days, bringing it to a maximum of 12% humidity. The sieve is between 16 and 18 ideal for maximum yield of this quality in the cup.
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