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Specialty Coffee Arabica Argopuro Kismiss Carbonic Maceration fresh roasted
Specialty Coffee Arabica Argopuro Kismiss Carbonic Maceration fresh roasted

Specialty Coffee Arabica Argopuro Kismiss Carbonic Maceration fresh roasted

250 gRON 416.96 /kg
10424RON
138.99 RON
-25 % until 30/9

Only 13 items left

If you appreciate exceptional coffee, BluePhoenix Argopuro specialty Arabica coffee beans offer an extraordinary taste experience from East Java, Indonesia. Grown at 1800 meters and processed using carbonic maceration with natural drying, these 100% organic beans deliver a syrupy texture with sweet notes of cherries, peaches, blackberries, and milk chocolate. This coffee boasts an impressive 87.5 cupping score and comes in a 250 g amount.

Country of origin

Indonezia

Description

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Argopuro – Kismis Carbonic Maceration

Specialty Coffee from East Java, processed by Carbonic Maceration

Argopuro – Kismis Carbonic Maceration, a premium specialty coffee from the Situbondo region, East Java. Grown at an altitude of 1800 m, this Arabica stands out with sweet notes of cherry, milk chocolate, and a refined fruity aroma, resulting from a unique terroir and advanced processing.

What makes this coffee special?

  • Exclusive origin: Argopuro Walida Coffee Plantation, Tlogosari village
  • Ideal altitude: 1800 m.a.s.l.
  • Varieties: Lini S-795 and Kartika
  • 100% organic traditional agriculture, without chemical fertilizers
  • Advanced processing: Carbonic Maceration + Natural
  • Cupping Score: 87.5, according to SCAI

Origin and cultivation methods

Argopuro coffee is grown on a 60-hectare plantation, with an annual production of approximately 40 tons. Agricultural methods are traditional and sustainable, using manure and peanut crops to enrich the soil with nitrogen. Harvesting is done manually, with only fully ripe cherries selected for excellent quality.

Processing: Carbonic Maceration & Natural Drying

Carbonic Maceration processing gives the coffee an intense and fruity aroma. The stages include:

  • Careful sorting of cherries
  • 72 hours of anaerobic maceration with CO₂
  • Over 20 days of natural drying on raised beds
  • Hulling and gravity sorting
  • Additional drying
  • Final manual sorting
  • Packaging and quality control

Sensory Profile

  • Body: intense
  • Aroma: sweet, cherry tones
  • Acidity: medium
  • Taste: bubblegum, peaches, blackberries, milk chocolate
  • Texture: syrupy, complex, multi-layered