classic coffe beans                  indonesia

Classic Puntang Robusta Coffee Beans

Originating from Mount Puntang, West Java, this fine robusta is grown at 600–1300 MASL and offers bold character with flavor notes of dark chocolate, caramel, roasted nuts, and earthy-smoky finish. It has a thick creamy body, low acidity, smooth bitter profile, and long-lasting aftertaste. With a caffeine content of 2.2–2.7%, it delivers a strong and energizing coffee experience. Robusta Puntang trees typically reach their optimal harvest in 2.5–3 years with one main harvest season each year. 

Classic Puntang    Arabica Coffee Beans

Grown in the highlands of Mount Puntang, West Java at 1,200–1,700 MASL, this specialty arabica delivers elegant flavor notes of floral, citrus, red berries, caramel, and chocolate. It features a smooth medium body, bright acidity, sweet clean finish, and refined aroma. With a caffeine content of 1.1–1.5%, it offers a balanced and flavorful coffee experience. Puntang arabica trees typically reach optimal harvest in 3–4 years with one main harvest season annually. 

Classic Puntang House Blend Coffee Beans
A signature blend of selected Puntang arabica and robusta grown at 700–1,700 MASL, crafted to create a balanced and rich coffee experience. Features flavor notes of dark chocolate, caramel, roasted nuts, and subtle fruity finish with a smooth creamy body, balanced acidity, bold aroma, and long-lasting aftertaste. Contains 1.8–2.3% caffeine, offering both smooth flavor and strong character. Coffee trees typically reach optimal harvest in 2.5–4 years depending on the variety.

House Blend Difference

Unlike single origin coffee, a house blend combines multiple beans and roast profiles to achieve a more balanced taste, consistent body, and unique signature flavor perfect for espresso and milk-based coffee.

Classic Puntang Robusta – Wine Process
Grown at 600–1,300 MASL in Mount Puntang, West Java, this wine processed robusta delivers bold flavor notes of fermented berries, dark chocolate, tropical fruits, caramel, and smoky finish. It features a thick creamy body, low acidity, intense aroma, and long sweet winey aftertaste with a caffeine content of 2.2–2.7%. Robusta trees typically reach optimal harvest in 2.5–3 years.

Wine Process Difference

The wine process uses extended fermentation before drying, creating deeper fruity sweetness and a distinctive wine-like character. Compared to natural coffee, it has a more complex aroma, richer body, and stronger fermented fruit notes.