Wine Process Arabica – Indonesian Specialty Coffee

Origin: Selected highland regions of Indonesia (Sumatra Gayo, Kintamani Bali, Flores, Toraja)
Altitude: 1,200–1,700 masl
Varietals: Typica, Bourbon, Lini S-795, Catimor, Ateng Super
Process: Wine Process – extended fermentation (up to 30 days) before drying, producing a deep wine-like flavor and aroma
Screen Size: 16–18
Moisture Content (pre-roast): 12–13%

Roast Profiles Available:

• Light Roast – preserves bright acidity and fruity complexity

• Medium Roast – balances winey fruit notes with smooth caramel sweetness

• Dark Roast – bold body, reduced acidity, rich dried fruit and cocoa tones

Flavor Notes: Rich, winey acidity, notes of red grapes, berries, plum, tropical fruit, dark chocolate
Acidity: Medium to high (depending on roast)
Body: Medium to heavy, velvety mouthfeel
Aroma: Fruity, floral, with pronounced fermented wine character