Our Best Choice
Coffee is one of Indonesian plantation’s top commodities.
PT Cahaya Tani Mas
Indonesia is the firth largest coffee suppliers covering up to 7% global demand.
Coffee is one of Indonesian plantation’s top commodities. The weather and soil structure in Indonesia are ideal for coffee plant cultivation. Coffee plantations are spread throughout the country, each one with unique characteristics.
Cahaya Tani Mas is able to supply high grade Indonesian coffee beans in high volume. We offer different coffee bean origins including Gayo Arabica, Mandailing Arabica, Sulawesi (Toraja) Arabica, and Java Robusta. We are fully committed to coffee aficionado all over the world by ensuring all coffee beans will meet the specifications as required by customers within the contract.
Originated from Java Island, Java Robusta coffee is very unique for it has specific flavor of spices.
Java coffee is less popular as the rest of Indonesian coffee. However, the flavor of spices from this coffee charms coffee aficionados. This type of coffee is wet-processed and widely known as old-brown for its big sized bean and low acid.
Originated from Gayo district in Special Region of Aceh where majority of the people are coffee farmers. Arabica variety dominating the coffee cultivation in this area to make it one of the largest producers of Arabica coffee in Asia.
Gayo coffee has specific characteristic of no bitter aftertaste. Even no taste of bitter from this coffee. The fragrant, tasty coffee without overwhelming bitterness more than Jamaican Blue Mountain coffee.
Another strong point of this type of coffee is its organic cultivation.
Originated from Mandailing region, Bukit Barisan Highlands, North Sumatera.
This type of coffee is well known for its thick body, medium acidity, floral flavors with sweet aftertaste. William H. Ukers, in his book published in New York ca. 1922, described Mandailing Coffee as the finest and the most expensive coffee in international market.
Sulawesi (Toraja) Arabica
Originated from Tana Toraja, South Sulawesi, this coffee has strong flavor and high acidity.
Toraja coffee has smaller beans with slick and shiny kernel. Despite of its high acidity, Toraja coffee has unique aroma that creates its distinctive characteristics.
PT Cahaya Tani Mas
Coffee Bean Processing
Same as palm oil, our coffee bean products have been processed through long and delicate process started from harvesting into roasting-ready coffee bean product.
Fresh harvested coffee fruits must be processed right away to prevent chemical reactions deteriorating coffee quality. Harvested fruits are sorted based on strict criteria and when processed right it will produce high quality coffee.
In general, there are two different types to process coffee fruit into coffee bean; wet process and dry process.
Wet Process (Fully Wash Process)
Right after harvesting, coffee fruits will be sorted to separate dirt, defective fruits, and diseased fruits. The fruits are also sorted to separate red colored fruits with the yellow or green colored fruits. The slick red fruits are superior ones with better quality coffee bean. Other colored fruits will produce inferior quality coffee bean.
The bean is separated from the skin and pulp using mechanical scrubbing machine.
Two methods can be applied: by soaking the beans in fresh water or by piling up wet beans inside wooden or concrete tank and covered by continuously dampened gunny sack. In tropical environment, fermentation process will need between 12-36 hours to complete. Sticky sweet layer covering the bean is also the sign for fermentation process. The process is completed with the layer is completely removed.
Fermented HS coffee beans are dried using either sun dying or machine drying process. Sun drying process will take between 2-3 weeks to produce coffee beans with 16-17% water content. The ideal water content is 12% to ensure the bean has stable flavor and resistant to mold.
Parchment skin covering the beans will be removed after the beans reach 12% water content. Parchment skin removed with huller machine to produce green beans.
Final sorting is important to separate whole green beans with defective beans and impurities. Sorted green beans are packed and stored for distribution.
Coffee fruits are sorted right after harvested to separate slick red colored fruits (superior fruits) from green or yellow colored fruits (inferior fruits), defective fruits, and diseased fruits. Superior fruits are chosen to ensure high quality coffee bean.
Sorted coffee fruits will be dried under the sun for at leas two weeks. This process will produce dried coffee fruits with 15% water content.
Huller machine is used to separate the beans from the pulp and remove the parchment skin from the beans.
Coffee beans will be sorted to remove excessive pulp, parchment, defective beans, and other impurities.
PT Cahaya Tani Mas
Why Choose Us?
in the industry