WET N ° 9 Indonesia Java Robusta ground moka

Coffee with a rich and persistent body with the highest percentage of caffeine among all botanical species, moderate acidity and spicy and herbaceous notes. The aftertaste reveals pleasantly bitter sensations comparable to dark chocolate and toasted hazelnuts. On the palate it releases pleasant hints of exotic spices, sandalwood and chilli. When you need a boost, paired with a distillate or a bitter chocolate, excellent with milk. The cherry wood roasting makes this coffee very sweet. Producer: Group of small farmers Processing method: Washed. Production area: East Java, in the area of the Tengger volcanic complex. Cultivation altitude: 600/800 mslm. Botanical variety: Canephoram Large Bean, WIB (West Indische Bereiding). Harvest method: Manual picking Harvest period: from May to August. Wood roasting method Type of wood used seasoned cherry Type of roasting Medium Temperature 189-195 degrees