Arabica Java Ijen – Raung

Based on taste tests, Arabica Java Ijen Raung coffee has a fairly high acidity level, with distinctive quality and aroma, featuring a strong aroma intensity, moderate body, and a unique sweet chocolate flavor that sets it apart from other coffees. This description indicates that Arabica Java Ijen Raung coffee has a distinctive taste. The processing practices adopted by coffee farmers in the Ijen Raung area adhere to good manufacturing practices (GMP), resulting in a flavor that is neither too bitter nor astringent.

Control or supervision of Arabica Java Ijen Raung coffee products is systematically carried out from the cultivation system to the processing stage by matching field facts with the geographical indication application requirement book. The control aims to maintain the consistency of the coffee’s flavor profile. If any defects in taste or discrepancies between the facts and the requirement book are found, this threatens the sustainability of the obtained geographical indication certification. This control is conducted by sampling coffee beans and randomly inspecting coffee plantations in the field. The physical quality control of Arabica Ijen Raung coffee is based on the Indonesian National Standard (SNI) 01-2907-2008, while the coffee flavor profile follows the SCAA standards, requiring a minimum score of 80.