PT. TIGA MATAHARI JAYA

Coffee with robusta beans is earthy and has a bitter flavour. It is often known for having woody and earthy notes in it’s flavour profile. The aftertaste is similar to the taste of peanuts. The presence and strengths of these flavours depends on the quality of the bean as well as how they are roasted and stored. Robusta coffee beans also have more caffeine than arabica beans as well as less sugar. This contributes to the stronger flavour.

The aroma of robusta coffee is often described as a sweet, earthy, wooden aroma. They can smell like peanuts before they are roasted

High quality Arabica coffee has a slightly sweet taste with floral notes and fruity, berry aromas. Depending on personal taste, the fruity acidity and absence of bitterness may be perceived as pleasant. The intensity of these taste and aroma characteristics is largely determined by the degree of roasting. The lighter the roast, the stronger the emphasis on the fruity characteristics. The origin of the beans also determines the aroma. Depending on the region, the beans have different flavour profiles 

The aroma obtained from Liberica or excelsa coffee is very distinctive and it is easy to distinguish it from Robusta or Arabica coffee. Sharp stinging, with a more viscous bitter taste. Usually, Liberica coffee is mixed with milk to cover the sharp aroma and bitter taste of the coffee. Also often used as a blend for Robusta coffee to add to the coffee aroma.

Liberica coffee is also known as Jackfruit coffee. In addition to the pungent aroma, also because of the large seeds, almost 2 times that of Robusta or Arabica coffee beans. It can also be recognized from its coffee tree which can grow to a height of 9 meters, similar to a jackfruit tree.