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THE

ROYAL COFFEE

Indonesian Specialty Beans

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Elevate Your Senses

Bold Flavors, Irresistible Charm

Direct from Our Farm
to Your Cup
Enjoy Freshness in
Every Sip.

Crafted with Passion

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At the hear to four work lies our commitment to providing exceptional Indonesian coffee beans world wide. As a supplier of premium beans, we prioritize biodiversity, eco-friendly practices, and ethical sourcing to protect our planet and produce top-qualitycoffee. Our goal is to foster appreciation for our country's coffee, ensure customers at is faction, and preserve our cherished coffee tradition for generations to come.

About Us

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Our History

Indonesian coffee, brought by Dutch colonialists in the late 17th century, flourished across Java, Sumatra, Sulawesi, Bali, and Flores.

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The Dutch were drawn to Indonesia's abundant mountains and tropical climate, perfect for growing Arabica and Robusta coffee.

Over time, unique varieties adapted to local conditions emerged, making Indonesian coffee a cultural staple, economically vital, and socially cherished.

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Despite challenges like diseases and market shifts, Indonesian coffee endured, with farmers innovating for quality and sustainability.

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Now, customers worldwide can enjoy Indonesian coffee effortlessly, assured of its ethical production and rich heritage.

Our Process

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Planting

In the planting stage, we specialize in Indonesian coffee beans from our farm, prioritizing sustainability and quality with our no-monoculture approach. We plant diverse crops every 5 meters, using only organic fertilizers, ensuring premium, ethically sourced coffee for our customers.
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HARVESTING AND SELECTING THE BEST COFFEE CHERRIES

From planting to harvesting,which typically takes 3 to 4 years, our experienced farmers handpick only the ripest coffee cherries. They are harvested during one or two main seasons peryear.In Indonesia,Arabica coffee is harvested from April to September, and Robusta from October to February.
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PULPING

Once harvested, the coffee cherries undergo pulping, where the outer layers are removed to reveal the beans inside.
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FERMENTATION AND DRYING

The beans are the neither fermented or dried, depending on the desired flavor profile. This step is crucial for enhancing the beans'flavors and removing excess moisture. Farmers typically use two main methods for fermenting and drying coffee beans: wet processing and dry processing.
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PACKING AND ROASTING THE COFFEE BEANS

In our process,after fermenting or drying the beans, we move on to roasting and packaging. Our expert roasters carefully roast the beans to perfection,capturing the irunique flavors and aromas.
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CHOOSING THE ROASTING LEVEL AND PACKING THE ROASTED COFFEE BEANS

Depending on preferences, we offer a range of roasting levels,from light to dark,ensuring quality and consistency in every batch. Once roasted,the beans are promptly packed in airtight containers to preserve their freshness until they reach our customers'cups.

Product

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light ROAST COFFEE BEAN

Light Roast
Coffee Bean

americano

Americano

MEDIUM ROAST COFFEE BEAN

MEDIUM ROAST
COFFEE BEAN

latte

Latte

dark ROAST COFFEE BEAN

DARK ROAST
COFFEE BEAN

SERVING OPTIONS

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We use a 1:17 coffee-to-water ratio; our recipe makes one, 470 ml cup of coffee.

  • 30 grams of fresh-roasted, whole-bean coffee
  • 500 grams of filtered hot water (93ºC)
  • Hario 02 V60
  • V60 filter

HARIO V60

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We use a 1:11 coffee-to-water ratio; our recipe makes one, 200 ml cup of coffee.

  • 18 grams of fresh-roasted, whole-bean coffee
  • 200 grams of filtered hot water (93ºC)
  • AeroPress kit

AEROPRESS

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We use a 1:11 coffee-to-water ratio, plus ice for dilution. Our recipe makes one, 470 ml cup of iced coffee.

  • 30 grams of fresh-roasted, whole-bean coffee
  • 335 grams of filtered hot water (93ºC)
  • 165 grams of ice
  • Pour-over brewer of choice
  • Filter for pour-over device

FLASHBREW

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We use a 1:8 coffee-to-water ratio; our recipe makes 15 cups of iced coffee.

  • 200 grams of fresh-roasted, whole-bean coffee
  • 300 grams of filtered hot water (77ºC), 1,300 grams ambient temperature water
  • Toddy cold brew bucket
  • Felt filter
  • Paper filter

COLDBREW

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We use a 1:18 coffee-to-water ratio; our recipe makes two, 350 ml cups of coffee.

  • 45 grams of fresh-roasted, whole-bean coffee
  • 800 grams of filtered hot water (90 - 96ºC),
  • French Press

FRENCHPRESS

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We use a 1:17 coffee-to-water ratio. Our recipe makes two, 350 ml cups of coffee.

  • 45 grams of fresh-roasted, whole-bean coffee
  • 750 grams of filtered hot water (93ºC)
  • Chemex
  • Chemex paper filter

CHEMEX

HOW TO SERVE

COFFEE BEAN

HOW TO SERVE

INSTANT COFFEE

Learn More

BUSINESS PROPOSAL
BUSINESS COOPERATION
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Contact Us

Stay with us

Jl. Jati Padang Raya No.9A, RT.6/RW.4, Jati
Padang, Ps. Minggu, Kota Jakarta Selatan, Daerah
Khusus Ibukota Jakarta 12540
Tel: +62-811-193-732
aromaklasiknusantara@gmail.com

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aromaklasiknusantara@gmail.com