Civet Coffee

Civet Coffee (Luwak Coffee) is the rarest specialty coffee and also one of the most expensive coffee throughout the world. Civet coffee (Luwak Coffee) Beans, in the past until now often hunted by coffee farmers, as is believed to originate from the finest coffee beans those have been naturally fermented in the digestive system of Civet (Luwak). Civet Coffee (Luwak Coffee) was perfect aroma and flavor that felt special among enthusiasts and coffee lovers around the world.

Civet or Luwak, is likely to looking for fruits that has a quite good quality, naturally riped and sweet as their food. One of those fruit is coffee. With a sensitive sense of smell, the civet will pick truly riped optimal cherries as food, and thereafter, the beans those are still hard skin protected will come out with undigested civet droppings. This happens because the civet has a simple digestive system, so hard foods like coffee beans is not digested.

Fortunately, Indonesia is the home country of Asian Palm Civet or Luwak, who produced this famous coffee beans. One of the natural Civet Coffee (Luwak Coffee) Beans producing areas in Indonesia is in Batu Lanteh village, Sumbawa Island. Batu Lanteh is the natural region in Sumbawa, Nusa Tenggara Barat, Indonesia. With the altitude of 250 to 800 meter, Batu Lanteh is an ideal place for cultivating one of the world's finest gourmet coffees, Robusta Coffee Beans.

We Are proudly introduced our Civet Coffee (Luwak Coffee) which are 100% Robusta beans from Batu Lanteh village, Sumbawa, Indonesia . The Civet (Luwak) fed on this Batu Lanteh beans in the wild and not fed thus allowed it to pick the best sweet riped coffee cherries naturally. Picking the right coffee beans is the important aspect to get the best beans and Civet or Luwak does this best. This natural production process makes our civet coffee from Batu Lanteh are very special.

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White Copra Indonesia

White Copra Indonesia - Indonesia has the largest coconut plantation in the world covering about 3.88 million hectares of plantation. Most of coconuts harveste dare sold as copra. Copra is derived from the kernel of coconut which is traditionally dried under the sun for a few days. Copra is mainly used for oil extraction and which is further processed into many different product such as cooking oil, biodiesel and oleo chemical. Copra has anoil content varying from 61 to 65 %. However, copra processed this way has a quality problem. In process of drying, mold and fungus start to grow and causing aflactoxin level to increase as well as FFA (free fatty acid). Aflactoxin and high FFA content is harmful for human consumption. Therefore these low quality copra have to be refined,bleached and deodorized (RBD process) before it is fit for human consumption.

White Copra Indonesia

With installation of indirect heating system we are able to dry coconut into copra using a drying chamber and clean hot air is blown to reduce the moisture content of copra to a maximum of 6%. Indirect heating system ensures that only clean hot air make contact with coconut kernel therefore a white copra can be produced instead of traditionally made copra which is black in color. White copra is a high quality copra and oil extracted from white copra can be consumed without going through RBD process. Oil extraction from white copra has been widely used in Sri Lanka and India.

For making a high quality copra a fully matured coconut have to be usedin order to have a high oil content. Our White Copra specification is as follow:

- FFA Content 0.04% to 1.5 %
- Oil Content Minimum 61 %
- Moisture Content Maximum 6 %
- No Fungus Content



There are advantages by using White Copra for making coconut oil:
- Without going through RBD process to extract the oil (no/minimum chemical usage)
- Low moisture content will avoid mold and fungus growing
- Low FFA content

Min. Order: 20 Tons / month.

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Indonesian Mace

Indonesian Mace - Name of Commodity : Mace

• Type : Grade A, dried
• Moisture : 20% Maximum
• Packing : 50 Kgs Plastic bag per order

The nutmeg tree is any of several species of trees in genus myristica. The most important commercial species is myristica fragrans, an evergreen tree indigenous to the Fak Fak - Papua in the Moluccas of Indonesia or spice island. The nutmeg tree is important to two species derived from the fruit, netmug and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6-0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz)  dried, while mace is the dried "lacy" reddish covering or aril of the seed.

The first harvest of nutmeg trees take place 7-9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spice.

Several other commercial product are also produced from the tree, including essential oils extracted oleoresins, and nutmeg butter.

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Indonesian Coffee Bean

Indonesian Coffee Bean - Code : Robusta Coffee Beans / Large Bean Special

• Name :  Robusta Coffee Beans / Large Bean Special Coffee Roaster
• Specification : Roasted from large beans grade 2
• Roasted options :
  - Light : 12 minutes ; 140o Celsius
  - Medium : 13-14 minutes ; 140o - 145o Celsius
  - Dark : 15 minutes ; 145o Celsius

• Code : Robusta Coffee Beans / Large Bean 
• Name :  Robusta Coffee Beans / Large Bean Coffee Roaster
  
• Specification : Roasted from large beans grade 4
• Roasted options :
  - Light : 12 minutes ; 140o Celsius
  - Medium : 13-14 minutes ; 140o - 145o Celsius
  - Dark : 15 minutes ; 145o Celsius

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Cocoa Beans

Cocoa Beans - Name of commodity : Cocoa Beans

• Moiture content : 7,5% Max
• Broken beans : 2% Max
• Extraneous Matter : 2,5% Max
• Foreign Matter : 0,2% Max
• Mammalian Waste : 0,1% Max
• Bean size/100 gram : 110 Max
• Mouldy Beans : 4% Max
• Unfermented Beans : 20% Max
• Insect Damage : 2% Max
• Germinated Beans : 3% Max
• Price in best on terminal bases.

 (indonesian cocoa beans)

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