Arabica and Robusta Coffee Beans – Mocha Mist Kopitiam Blend, Grade 1 Double Pick

Espresso roast. Shipped within a maximum of 3 days from the roasting date.

BREAKING THE “DIRTY” STIGMA

“It arrives without warning, dense and uncompromising. A commanding flood of dark, melted cocoa and roasted earth that grips the senses, settling like a heavy anchor in the middle of a storm.”

A blend dominated by robusta has always been suspected of carrying dirty flavors and an overpowering aroma. Mocha Mist challenges this outdated stereotype. By reversing the proportions, we use 70% Sidikalang robusta and 30% Gayo arabica to create a massive body while preserving cup clarity. The secret lies entirely in using Grade 1 Double Pick raw beans, ensuring that no defective beans are roasted and allowed to spoil the flavor profile.

The medium-dark roast calibrates this blend into an exceptionally full-bodied extraction. Upon touching the tongue, it immediately delivers a heavy dose of rich dark chocolate and roasted nuts, bound together by dark spices. There is no room for acidity here. This blend is the definitive ammunition for modern milk-coffee drinks or strong Indonesian-style kopi tubruk that demand coffee flavor to dominate above all else.

SPECIFICATIONS

• Composition: 30% Gayo Arabica Semiwash, 70% Sidikalang Robusta Natural

• Processing: Semiwash wet-hulled + Natural

• Grade: Grade 1 Double Pick

• Roast: Medium-Dark Roast, for espresso and kopi tubruk

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Dark Chocolate, Nutty, Spice

Taken from the cupping notes of this specific lot, 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.

Water TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is not optional.

04 // Brewing parameters.

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

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

EVERY LOT IS INSPECTED

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

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

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

• Failed lots: Not discounted. Not sold.

CUSTOM BLENDS & ROAST PROFILES

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Contact us via chat 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. Claims regarding damage cannot be processed without a video.

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