PREMIUM INDONESIAN ROBUSTA
Strong Character.A Cleaner Taste.
Double-fermented Robusta from Rajadesa, Ciamis, with notes of dark chocolate, brown sugar, tropical fruit, and a clean finish.
Rajadesa, Ciamis · West Java · Indonesia
Origin
Rajadesa, Ciamis
Elevation
430–700 MASL
Process
Double Fermentation
Method
Natural Process
Quality
Grade 1
Screen
16–17
Collection
Rajadesa Robusta in Every Format
From retail to export — one origin, one character.
Process
Two Fermentation Stages.One Distinctive Character.
The double fermentation process is designed to produce a cleaner, sweeter, and more layered Robusta while preserving its signature body.
- 1
Harvest & Sorting
Hand-pick ripe red cherries and sort out green, damaged, or defective fruit.
- 2
First Fermentation
24–36 hours
Whole red cherries ferment in sealed vessels to build fruit aroma and complexity.
- 3
Pulping
The skin and pulp are removed. Heavily defective beans are separated out.
- 4
Second Fermentation
24–48 hours
Mucilage-coated beans ferment again to raise natural sweetness and cup cleanliness.
- 5
Washing
Wash until the mucilage is gone; float-sort to remove abnormal or floating beans.
- 6
Drying
Dry slowly on raised beds down to 10–12% moisture.
- 7
Resting & Sorting
2–4 weeks
Rest under stable conditions to settle the flavor before storage or roasting.
Tasting Profile
One Bean, Many Stories in the Cup
A cleaner, sweeter, more layered Robusta — while keeping a full body.
Dark Chocolate
Assertive, grounded dark cocoa.
Brown Sugar
Natural sweetness like palm sugar.
Raisin
A ripe dried-fruit impression.
Tropical Fruit
A bright touch of tropical fruit.
Low Bitterness
Low bitterness, easier on the palate.
Clean Finish
A clean, lingering aftertaste.
Wholesale & Export
Rajadesa Robusta for Your Business
Discover double-fermented Robusta green beans for roasters, distributors, hospitality businesses, private labels, and international trade.
- Green Bean
- Grade 1
- Export Packaging
- 30 KG
- Moisture
- Max. ±12%
- Screen
- 16–17
- Origin
- Product of Indonesia
- MOQ
- 300 KG
- Lead Time
- 14–21 days
- Packaging Options
- 30 KG / custom
- Incoterm
- FOB / CIF
Brewing Guide
Brewing Methods That Fit
Recommendations to draw out the best of Sawal Coffee's double-fermented Robusta.
V60 / Pour Over
Recommended First
- Coffee
- 15 g
- Water
- 250 g
- Temperature
- 92–94°C
- Grind
- Medium
AeroPress
Highly Recommended
- Coffee
- 15 g
- Water
- 200–220 g
- Temperature
- 88–92°C
- Grind
- Medium–Fine
Espresso
For Bold Character
- Coffee
- 18 g
- Water
- 36–42 g (yield)
- Temperature
- 91–93°C
- Grind
- Fine
French Press
For Maximum Body
- Coffee
- 15–17 g
- Water
- 250 g
- Temperature
- 90–93°C
- Grind
- Coarse
Moka Pot
Classic & Intense
- Grind
- Fine–Medium
These are starting points. Brewing variables may need adjustment based on roast date, grinder, water, and personal preference.
Learn More
From Rajadesa to the World
Coffee Born from the Land of Rajadesa
From 430–700 masl in Rajadesa, Ciamis, West Java, we nurture Robusta through a natural double fermentation process to develop a cleaner, sweeter, and more layered character.
Every bean is carefully selected by local farmers and prepared by PT Aksata Agri Prima for coffee lovers, roasters, distributors, hospitality businesses, corporate gifting, and domestic or international trade partners.
Journal
Notes from the Farm and the Cup
Coffee knowledge, processing, and brewing guides from Sawal Coffee.