Temanggung Robusta Coffee Beans – Natural

Single-origin Robusta coffee beans, Grade 1, processed using the Natural method. Espresso roast, shipped within a maximum of 3 days from the roast date.

WHY IS THERE NO TOBACCO FLAVOR HERE?

“From the heart of Central Java, Temanggung speaks a language of heritage and warmth. It is a bold embrace of the earth—rich with the sweetness of chocolate and the crunch of roasted nuts. A timeless cup made for those who appreciate a strong spirit and a smooth finish.”

Sigandul lies along the road that cuts between the slopes of Mount Sindoro and Mount Sumbing, in a regency better known for tobacco than coffee.

Here, coffee is grown alongside tobacco and vegetables in an intercropping system. Robusta has been cultivated since the colonial era, and coffee plantations in this area still cover several times the area planted with Arabica.

Processed using the Natural method and roasted to a medium-dark level, this coffee opens with nutty notes, develops into chocolate, and finishes with the sweetness of brown sugar.

Many people say Temanggung coffee tastes like tobacco because it grows alongside tobacco plants. We didn't find that character in this lot.

Its cupping sheet stops at nutty, chocolate, and brown sugar. We haven't added tobacco to the tasting notes simply because the story would be easier to sell.

Flavors don't transfer between plants through the soil that easily.

The benefits of intercropping are less glamorous, but more important: coffee roots help hold the soil on steep slopes, while coffee harvests provide farmers with income outside the tobacco season.

That's why coffee has endured here—not because of its aroma.

We sell these Robusta beans as they are: sweet, nutty, and smooth in milk-based drinks.

SPECIFICATIONS

• Origin: Sigandul, Temanggung, Central Java, Indonesia

• Process: Natural

• Clone: Mixed varieties

• Altitude: 600–1,000 meters above sea level (masl)

• Grade: Grade 1

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Nutty | Chocolate | Brown Sugar

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

BREWING GUIDE

01 // Let the beans rest first.

• Filter coffee: 7–10 days after the roast date.

• Espresso: 7–14 days after the roast date.

02 // Use clean water.

- Water 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. Contact us via chat for a consultation.

Single-origin Robusta coffee beans for coffee shops, traditional coffee stalls, and home brewers. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE

Record a single-take unboxing video while the package is still sealed. Claims regarding product damage cannot be processed without a video.

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