Pacific
These are the ‘heavy weights’ of the coffee world providing deep sturdy ‘low notes’ when used as single-origin coffees. A large part of these coffees come the Pacific Islands like Indonesia and are typically lively with herbal undertones. Asia’s coffees are popular for their body and mellow earthy flavours. Coffee from the Pacific known for their distinctive taste are found in the Malay Archipelago, Indonesia, Timor and Papua New Guinea. Also included are the traditional processed coffees of Sumatra, Sulawesi and Timor with their fruity and earthy notes in every cup.
Asian coffee
Coffee coming from the wet-processes of Sumatra, Java, and Papua New Guinea tastes bright and floral ranging from delicate to intense acidity. Coffee from India are sweet, floral and have low acidity. India is one of the source of producing the finest robusta coffees, the wet-processed Perchment and Kaapi Royale robusta coffee. The dry-processed Monsooned Malabar has a deep body and low acidity in its every cup of coffee. Hawaii coffee with their coffees of Kona has similarities to Central American Coffees the range from strong to light acidity. Coffee coming from Kuala on the other hand are full, balance and low in acidity thanks to the low growing altitudes. The Molokai island produces two distinct coffee—a wet-process Malunani Estate with its spicy tones, and the dry-process Molokai Muleskinner an unpredictable coffee with its mild and fruity notes.