Golden Finest Arabica & Robusta Coffee Beans

Kopitiam Blend, Grade 1 Double Pick. Espresso roast, shipped within a maximum of 3 days from the roasting date.

WHY DOES IT TASTE DIFFERENT FROM TRADITIONAL STALL-GROUND COFFEE? >>

“It hits the palate with a calculated, heavy warmth. A rush of melting chocolate immediately grounded by a deep, roasted nuttiness and a sharp, unexpected crack of spice that lingers long into the afternoon.”

Seventy percent Gayo Arabica, semi-washed, and thirty percent Sidikalang Robusta, natural processed.

In the cup: chocolate up front, nuttiness in the middle, and a warm spice finish. This Arabica-Robusta blend has a body substantial enough to stand up to sweetened condensed milk, while retaining the sweetness of Arabica—and that is what usually disappears in kopitiam blends.

If you've ever noticed that traditional stall-ground coffee has a burnt sweetness that never seems to appear in modern coffee shops, you're not imagining it.

In many places, coffee beans are roasted in a pan and coated with sugar before being removed from the heat, sometimes with margarine or spices added. The layer of sugar that burns during roasting creates a dark caramel aroma while masking inconsistencies in bean quality.

We don't do that.

These Arabica and Robusta coffee beans are roasted plain, without sugar, fat, or any other additives. That means their sweetness and caramel notes must come from the sugars naturally present within the beans themselves.

It's more difficult, and more honest: there is no coating to conceal a poor-quality lot.

What you taste here is the coffee itself. Not its disguise.

SPECIFICATIONS >>

• Composition: 70% Gayo Arabica, semi-washed; 30% Sidikalang Robusta, natural processed

• Processing: Semi-washed (wet-hulled) + Natural

• Grade: Grade 1 Double Pick

• Roast: Medium-Dark Roast, suitable for espresso and tubruk brewing

• Weight: 250 g / 500 g / 1 kg

TASTE NOTES >>

Chocolate, Nutty, Spice

Taken from this lot's cupping sheet, not from the supplier's description.

BREWING GUIDE >>

01 // Let it rest first.

• Filter coffee: 7–10 days from the roasting date.

• Espresso: 7–14 days from the roasting date.

02 // Use clean water.

Recommended TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Chat with us for a consultation.

Espresso coffee beans for coffee shops, traditional coffee stalls, and baristas. Green beans are also available for wholesale.

BEFORE OPENING YOUR PACKAGE >>

Record a single-take unboxing video while the package is still sealed. Without a video, damage claims cannot be processed.

We are not responsible for product damage caused by the shipping service or customer error.