OUR PRODUCT

PT Purwaka Artha Danadyaksa, we take pride in offering high-quality coffee beans to our esteemed customers. Our extensive range of coffee beans includes both Arabica and Robusta varieties, sourced from various regions across Indonesia. Here are some of the key features of our coffee bean products

ARABICA GAYO
  1. Origin:

    • Arabica Gayo coffee beans are sourced from the Gayo Highlands in the Aceh province of Sumatra, Indonesia. The Gayo region is renowned for its high-quality Arabica coffee production.

  2. Flavor Profile:

    • Arabica Gayo beans are known for their exceptional flavor profile. They exhibit a well-balanced and complex taste with a combination of fruity, floral, and earthy notes.

    • The flavor profile may vary depending on the specific sub-varieties, growing conditions, and processing methods used.

  3. Aroma:

    • Arabica Gayo coffee beans offer a rich and captivating aroma. You can expect pleasant scents of ripe fruits, floral undertones, and hints of spice.

  4. Acidity:

    • Arabica Gayo typically exhibits a medium to high acidity level. The acidity is often described as bright and vibrant, adding liveliness and a refreshing quality to the cup.

  5. Body:

    • These coffee beans are known for their medium to full body, providing a smooth and satisfying mouthfeel. The body contributes to the overall richness and depth of the coffee.

  6. Roast Profile:

    • Arabica Gayo beans are versatile and can be roasted to various levels, ranging from light to dark. Each roast level brings out different aspects of the coffee's flavor and aroma, allowing for customization based on personal preferences.

  7. Specialty Grade:

    • Our Arabica Gayo coffee beans are carefully selected and processed to meet specialty-grade standards. This ensures that you receive beans of the highest quality and exceptional taste.


ARABICA MANDHELING
  1. Origin:

    • Sumatra Mandheling Arabica coffee beans are sourced from the Mandheling region in North Sumatra, Indonesia. This area is renowned for its unique and high-quality Arabica coffee production.

  2. Flavor Profile:

    • Sumatra Mandheling coffee beans exhibit a distinctive flavor profile characterized by earthy, herbal, and deep chocolate notes. They often have a complex and full-bodied taste with low acidity.

    • The coffee may also showcase hints of tobacco, cedar, and spices, providing a rich and intense flavor experience.

  3. Aroma:

    • Sumatra Mandheling Arabica beans are known for their captivating aroma. The aroma is often described as earthy, with notes of dark chocolate, cedar, and sometimes a hint of fruity sweetness.

  4. Processing Method:

    • The coffee beans undergo a unique processing method called "wet hulling" or "Giling Basah." This traditional Indonesian method contributes to the distinct flavor profile and character of Sumatra Mandheling coffee.

  5. Body:

    • Sumatra Mandheling Arabica beans typically have a full, syrupy body, providing a smooth and velvety mouthfeel. The body enhances the overall richness and depth of the coffee.

  6. Roast Profile:

    • These coffee beans are versatile and can be roasted to various levels, allowing for a range of flavor profiles. Medium to dark roasts are common, with darker roasts bringing out bolder and more robust flavors.

  7. Specialty Grade:

    • Our Sumatra Mandheling Arabica coffee beans are carefully selected and processed to meet specialty-grade standards. We ensure that only the finest quality beans reach our customers.

a bunch of coffee beans on a white background
a bunch of coffee beans on a white background
ARABICA SIDIKALANG
  1. Origin:

    • Arabica Sidikalang coffee beans are sourced from the Sidikalang region in North Sumatra, Indonesia. This area is known for its high-altitude coffee plantations, ideal for growing high-quality Arabica beans.

  2. Flavor Profile:

    • Arabica Sidikalang beans are prized for their unique flavor profile. They often exhibit a well-balanced combination of bright acidity and sweetness.

    • The flavor notes can vary but commonly include hints of citrus, floral undertones, and a subtle sweetness with caramel or chocolate undertones.

  3. Aroma:

    • Arabica Sidikalang coffee beans offer a delightful aroma. The aroma is typically described as vibrant and fragrant, with floral and fruity notes that enhance the overall sensory experience.

  4. Acidity:

    • Arabica Sidikalang beans generally possess a medium to high acidity level. The acidity is often bright and lively, adding a refreshing and tangy quality to the cup.

  5. Body:

    • These coffee beans typically have a medium to full body, contributing to a smooth and satisfying mouthfeel. The body enhances the richness and depth of the coffee, providing a well-rounded experience.

  6. Roast Profile:

    • Arabica Sidikalang beans can be roasted to various levels, accommodating different taste preferences. Light to medium roasts can preserve the vibrant acidity and delicate flavors, while darker roasts can bring out bolder, chocolaty notes.

  7. Specialty Grade:

    • Our Arabica Sidikalang coffee beans are meticulously selected and processed to meet specialty-grade standards, ensuring that you receive beans of exceptional quality.

ARABICA LINTONG
  1. Origin: Arabica Lintong coffee beans are sourced from the Lintong region, located near Lake Toba in North Sumatra, Indonesia. The area's volcanic soil, high altitude, and favorable climate contribute to the unique qualities of these beans.

  2. Flavor Profile: Arabica Lintong coffee is known for its complex flavor profile. It offers a rich, full-bodied taste with a smooth and well-rounded character. The flavor notes often include earthy tones, hints of dark chocolate, and a subtle spiciness.

  3. Aroma: Arabica Lintong coffee beans possess a captivating aroma. The fragrance is often described as earthy and sweet, with notes of herbs, spices, and sometimes floral undertones.

  4. Acidity: Arabica Lintong typically exhibits a medium to low acidity level. The acidity is balanced and mild, allowing the other flavor characteristics to shine.

  5. Body: These coffee beans are known for their full and syrupy body. The rich and velvety mouthfeel contributes to a satisfying and well-rounded coffee experience.

  6. Roast Profile: Arabica Lintong beans can be roasted to various levels, offering versatility in flavor. Light to medium roasts enhance the brightness and acidity, while darker roasts bring out the deeper and bolder flavors.

  7. Specialty Grade: Our Arabica Lintong coffee beans are carefully selected and processed to meet specialty-grade standards. We ensure that only the highest quality beans are delivered to our customers.

ROBUSTA
  1. Robusta Gayo:

    • Origin: Robusta Gayo coffee beans are sourced from the Gayo Highlands in the Aceh province of Sumatra, Indonesia. The Gayo region is renowned for its high-quality coffee production.

    • Flavor Profile: Robusta Gayo beans offer a robust and full-bodied flavor. They often have earthy and nutty notes with hints of dark chocolate. The flavor profile is bold and intense.

    • Aroma: Robusta Gayo coffee beans possess a strong and distinct aroma. The aroma is often described as earthy, with hints of dark chocolate and spices.

    • Caffeine Content: Robusta coffee beans, including Robusta Gayo, generally have a higher caffeine content compared to Arabica beans. This makes them popular for those seeking a strong and energizing cup of coffee.

  2. Robusta Sidikalang:

    • Origin: Robusta Sidikalang coffee beans are sourced from the Sidikalang region in North Sumatra, Indonesia. This area is known for its favorable climate and ideal conditions for coffee cultivation.

    • Flavor Profile: Robusta Sidikalang beans offer a milder and more balanced flavor compared to other Robusta varieties. They exhibit a smooth taste with notes of chocolate and caramel. The flavor profile is less bitter and more approachable.

    • Aroma: Robusta Sidikalang coffee beans have a pleasant aroma, often characterized by sweet and caramel-like scents, with subtle hints of chocolate and spices.

    • Versatility: Robusta Sidikalang beans are versatile and suitable for various brewing methods, including espresso blends, instant coffee, and specialty coffee blends where a milder Robusta flavor is desired.

ARABICA FULL WASH
  1. Greenbean Fullwash:

    • Greenbean Fullwash is a processing method that involves removing the cherry fruit from the coffee beans before they are dried. The cherries are typically depulped using machines or fermentation tanks to separate the fruit from the beans.

    • After depulping, the beans are fermented in water for a specific period, usually 24 to 48 hours. This fermentation process helps to remove any remaining mucilage or sticky residue from the beans.

    • Once fermentation is complete, the beans are thoroughly washed and cleaned to remove any remaining residue. They are then dried, either through sun-drying or mechanical drying, until they reach the desired moisture content.

  2. Wine and Honey:

    • Wine and Honey are specific variations of the Fullwash processing method that add unique flavors and characteristics to the coffee beans.

    • Wine Process: In the Wine process, the coffee cherries undergo a longer fermentation period, usually between 48 to 72 hours. This extended fermentation time allows for the development of rich, wine-like flavors and aromas in the beans.

    • Honey Process: The Honey process involves partially removing the cherry fruit from the beans, leaving some of the mucilage intact during drying. The mucilage layer on the beans gives them a sticky, honey-like texture and contributes to enhanced sweetness and body in the final cup.

    • The degree of mucilage left on the beans during the Honey process can vary, leading to different classifications such as Yellow Honey, Red Honey, or Black Honey, based on the amount of mucilage retained.