Our Products

OUR PRODUCTS

Our export product range covers variety
of Indonesian single origins

Our in-house QC Department conducts stringent quality control, which has become
a firm commitment to our clients that quality is never left to chance at PT ORION GANDATAMA PERKASA

SPECIALTY PRODUCTS

Natural

The most traditional and widely used method of coffee processing. The coffee cherries are laid out on raised drying beds to dry in the sun and will ferment in 2-4 weeks as producers rake and rotate the cherries to prevent spoilage. The seeds will then absorb fruit flavors and sugars from the skin and mucilage, which will develop flavors and sweeten them. When the coffee is dry, a machine separates the pulp and skin from the seed.

Natural

Full bodied, Juicy, Fruity

SPECIALTY PRODUCTS

Medium bodied, Clean, Crisp

SPECIALTY PRODUCTS

Washed

Washed coffee rely almost entirely on the bean absorbing enough natural sugars and nutrients during its growth. The origin country and environmental conditions add up to the flavor that highlights the true character of a single origin bean. In this process, depulpers remove the seeds from cherries before drying them. The seeds are then placed in a water tank to ferment, and washes away the remaining mucilage and fruit flesh. Drying is done on raised drying beds, like in the natural process.

SPECIALTY PRODUCTS

Honey

Honey process combines the natural and washed methods. Depulpers remove the seeds from coffee cherries. The seeds are then laid out on raised drying beds without being washed and then raked and rotated to prevent mold growth. The honey refers to the mucilage that remains on the seed. The sweetness is determined by the amount of mucilage that remains. Honey-processed coffee is sweeter than washed coffee but not as sweet as natural coffee.

Honey

Low acidity, Syrupy sweetness, Complex

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