Blantica Coffee
“Home of Indonesia Specialty Coffee”
Specialty coffee
Specialty coffee is characterized as a formulated premium coffee-based beverage that is judged by the customer (in a restricted marketplace at a given time) to have a distinct quality, taste, and personality that is distinct from, and superior to, the popular coffee beverages available. The beverage is focused on beans grown in a specifically specified region that follow the highest requirements in green and roasting, storage and brewing applications.
COFFEE BEANS
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Aceh gayo Specialty Coffee
- Origin : Bener Meriah, Aceh
- Bean : Arabica Specialty
- Varietas : Ateng / Catimor
- Processing Method : Full Washed
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Sumatra Solok Specialty Coffee
- Origin : South Solok, West Sumatra
- Bean : Arabica Specialty
- Varietas : Sigararutang
- Processing Method : Full Washed
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Lampung Barat Specialty Coffee
- Origin : Lampung Barat
- Bean : Robusta Premium
- Varietas :Korolla
- Processing Method : Natural
COFFEE DRIP
Aceh gayo Coffee Drip
- Origin : Bener Meriah, Aceh
- Bean : Arabica Specialty
- Processing Method : Full Washed
- Roasting Profile : Medium
Sumatra Korintji Coffee Drip
- Origin : Kerinci, Jambi
- Bean : Arabica Specialty
- Processing Method : Full Washed
- Roasting Profile : Medium
Sumatra Lampung Coffee Drip
- Origin : Lampung Barat
- Bean : Robusta Premium
- Processing Method : Natural
- Roasting Profile : Medium
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GREEN BEAN
Green bean
Indonesia has thousands of islands stretching from Sumatra to Papua. The most of them have the ability to make a high-quality cup of coffee. Because of its geographical location and environment, Indonesian coffees inherently have a high level of quality that is preferred by global consumers.
Sumatra, Java, Sulawesi, Bali, Flores, and Papua are several well-known coffee-producing regions. Each island has its own characteristics, culminating in a distinct cup of coffee. Going further, each island has different areas that manufacture coffees with their own distinct characteristics. Some of the areas are even the home to their own coffee cultivars as the result of centuries of interaction between the plant and its environment.
