Welcome to
PT.TRI KARYA SANTOSA
Indonesian Green Coffee Collaboration
with farmer
COFFEE
BEANS
Premium Green Coffee Supply
We supply premium green coffee beans sourced from Indonesia’s finest growing regions directly from farmers to roasters, ensuring top export quality.
Cupping & Tasting Experience
Experience professional cupping sessions to explore Indonesia’s unique flavor profiles — from fruity and floral to bold and earthy.
Global Export Partnership
We partner with roasters, distributors, and importers worldwide to bring the taste of Indonesian coffee to the global market.
Who we are
About us
From the highlands of Indonesia to roasters worldwide,
we supply premium green coffee beans that embody
quality and authenticity. By empowering farmers and
embracing sustainable practices, we bring you the
true taste of Indonesia.
Years Experience
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From Indonesia’s Highlands to the World
We deliver premium green coffee beans directly from Indonesian farmers to international roasters. Quality, authenticity, and sustainability are the foundation of every shipment.
Partner Farmers
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Quality Assured
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Active Export
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Years Experience
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Why Choose us
WHY INDONESIAN COFFEE?
indonesia is one of the world’s leading coffee producers, offering exceptional diversity in flavor and character. The country’s volcanic soil, tropical climate, and high-altitude farms create ideal growing conditions for Arabica coffee. Combined with traditional and innovative processing methods, Indonesian coffee is known for its rich body, distinctive aroma, and unique flavor complexity. These qualities make it highly sought after by roasters and coffee enthusiasts around the globe.
Each harvest tells a story of heritage and dedication. Farmers carefully cultivate and handpick the beans, ensuring only the finest quality reaches the market. From fruity and vibrant notes to bold and earthy tones, Indonesian coffee offers a cup that caters to every taste preference. More than just a beverage, it represents culture, tradition, and the spirit of sustainability, making every sip a true journey of flavor.
New arrival
ARABICA & ROBUSTA
indonesia produces both Arabica
and Robusta coffees, each with distinctive
qualities that make them highly valued
worldwide. Arabica is known for its refined
flavors, offering clean profiles, balanced
acidity, sweetness, and a wide spectrum of
notes ranging from fruity and floral to
chocolate and nutty. Robusta, on the other
hand, is appreciated for its strong body, bold
flavor, lower acidity, and natural intensity,
often described with earthy, woody, or dark
chocolate tones. Together, these two types of
coffee reflect Indonesia’s agricultural richness
and diversity.
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Our Partner
PROCESSING
Processing methods further shape the character of Indonesian coffee. The Full Wash process creates a clean and consistent cup with bright acidity. The Semi Wash (Wet Hulled) method gives coffee a heavy body, low acidity, and earthy, chocolate-like flavors. Natural processing brings out fruity sweetness and wine-like complexity, while the Honey process delivers a balanced profile with rich sweetness and smooth texture
Testimonial
Listen they stories
ARABICA & ROBUSTA
Green Coffee Premium Indonesia
ARABICA
PT.TRI KARYA SANTOSA Arabica coffee is grown in highaltitude regions and is prized for its smooth, complex flavors with fruity, floral, and chocolate notes. With lower caffeine content, it offers a refined cup that is highly valued in the specialty market.
ROBUSTA
Robusta coffee thrives in lower
altitudes and is known for its
bold, earthy taste with a heavier
body. Its higher caffeine content
makes the plant more resilient,
and it is widely used in espresso
blends and instant coffee for its
strong flavor and rich crema.
PROCESSING METHODS
Processing plays a crucial role in shaping the unique flavors of Indonesian coffee. After harvesting, the way coffee cherries are treated determines the aroma, body, acidity, and sweetness found in the cup.
The Full Wash process is known for producing clean and bright flavors, while the uniquely Indonesian Semi Wash (Wet Hulled) method creates coffee with heavy body and deep, earthy notes. The Natural process enhances fruity sweetness and complex aromas, and the Honey process provides a balanced cup with smooth sweetness and layered depth.
PT.TRI KARYA SANTOSA
FULL WASH( FULL WASHED)
The full wash process involves carefully fermenting and washing the beans to remove all mucilage before drying. This method produces a clean cup profile with bright acidity, consistent flavor, and a smooth finish
SEMI WASH(WET HULLED)
The semi-wash or wet-hulled process is unique to Indonesia. Beans are hulled while still moist and then dried, resulting in a coffee with heavy body, low acidity, and distinctive earthy, herbal, and chocolate notes
NATURAL(DRY PROCESSING)
Natural or dry processing involves drying whole coffee cherries under the sun before removing the outer layers. This method enhances the beans with fruity, sweet, and wine-like flavors, often giving the cup a heavier body and vibrant aroma.
ORIGINS & VARIETIES
Indonesia is home to diverse coffee varieties and origins, each offering unique flavor profiles. Common varieties include Typica with clean and balanced acidity, Catimor with earthy and herbal notes, Bourbon with sweet and fruity complexity, and S795 (Jember) with nutty and well-balanced flavors.
From the origins, Sumatra coffees (Aceh Gayo, Mandheling, Lintong) are full-bodied with earthy and chocolate tones, often processed by wet hulling. Java offers clean, smooth, and nutty flavors through full washed processing. Bali Kintamani presents citrus and floral notes with organic cultivation. Sulawesi Toraja delivers spicy, cocoa-rich, syrupy cups, while Papua beans (Wamena, Baliem Valley) are fruity, sweet, and smooth.
ORIGINS & VARIETIES The combination of variety, origin, and processing method makes Indonesian coffee rich, distinctive, and highly valued worldwide.
ORIGINS & PROFILES
Sumatra (Gayo, Mandheling, Lintong)
Altitude: 1,200–1,600 masl
Cup Profile: Earthy, herbal, dark chocolate, heavy body
Processing: Wet Hulled, Natural
Java (Preanger, Ijen Plateau)
Altitude: 1,100–1,500 masl
Cup Profile: Clean, nutty, smooth,balanced acidity
Processing: Full Wash, Honey
Bali (Kintamani Highlands)
Altitude: 1,200–1,700 masl
Cup Profile: Citrus, floral, chocolate,well-balanced
Processing: Organic Full Wash, Natural
Sulawesi (Toraja)
Altitude: 1,200–1,800 masl
Cup Profile: Spicy, cocoa-rich,syrupy body
Processing: Semi Wash, Washed
Papua (Wamena, Baliem Valley)
Altitude: 1,400–1,800 masl
Cup Profile: Fruity, sweet, smooth,
medium body
Processing: Washed, Natural
Each origin and profile of Indonesian coffee offers a distinct taste experience, shaped by its variety, altitude, soil, and processing method—resulting in flavors that range from fruity and sweet to bold, earthy, and fullbodied. ”
GRADE COFFEE
Grade 1 (Specialty Coffee)
Defect ≤ 5 per 300g, uniform screen size (17–19), moisture 11–12%, cupping score ≥ 80. Flavor: clean, complex,fruity/floral notes, premium export quality.
Grade 2 (Premium)
Defect ≤ 12 per 300g, screen size 15–19, moisture 11–13%. Flavor: balanced, smooth, with mild acidity and sweetness.
Grade 3–4 (Commercial)
Defect 13–44 per 300g, mixed screen size, moisture 11–13%. Flavor: acceptable, more body, less complexity, often used in blends.
Grade 5 (Standard/Local)
Defect > 45 per 300g, broad screen variation. Flavor: strong, simple cup, mainly for local consumption or instant coffee base.
Location
Indonesia - Jakarta
Call Us
+62 851-9164-0007
Email us
PTTRIKARYASANTOSA@GMAIL.COM
PT. Tri Karya Santosa is a premium Indonesian green coffee exporter. We work directly with farmers to deliver high-quality beans to the global market with a commitment to quality, transparency, and sustainability.
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