The Wild Coffee

Name: The Wild Coffee
Brand: TAEFOO
SKU: KT-TWC

Kopi Tenan.

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THE WILD COFFEE

The production process for Robusta Wine Coffee begins with the selection of extremely high-quality raw materials. The red-picked coffee cherries are harvested from high-altitude areas, over 1,500 meters above sea level (masl). Being harvested only once a year results in better ripeness levels and sap and water content compared to coffee picked from trees grown below 1,500 masl.

The chemical composition of the coffee is dominated by carbohydrates, with the most abundant soluble sugar being sucrose. The fat coating the surface of the coffee bean indicates the composition of the lipid fraction within the coffee. Furthermore, the relatively high protein content, along with carbohydrates, and amino acids, are important precursors for the formation of the coffee's aroma and flavor.

The roasting stage is the single most important process for generating the color and flavor characteristics of the coffee. Roasting conditions have a significant influence on the physical, chemical, and sensory properties of the coffee. Many volatile compounds containing sulfur and nitrogen, formed through the Maillard and Strecker reactions, have a major impact on its aroma and flavor.

The coffee tastes soft, fragrantly savory, and wild after being combined with KIN fresh milk, which contains high levels of Vitamins, protein, calcium, and magnesium. The coffee's nature becomes alkaline. The sensory perception of the coffee does not fall to the stomach but will rise, causing a nasal burp/sensation (sendawa dihidung), then enzymes flow to the inner corner of the eyes, travel up to the back of the brain, and finally drop down the spine.

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