Our Arabica Trawas Black Honey represents one of the most labor-intensive and distinctive processing methods in our portfolio. Sourced from the Trawas highlands of East Java near our base of operations, this coffee undergoes the black honey process—the most intensive variation of honey processing where nearly all the mucilage is left on the bean during drying.

The black honey process requires extended drying periods (often 3-4 weeks), constant monitoring, and frequent turning to prevent over-fermentation and defects. The high mucilage content creates significant risk of mold or undesirable fermentation if not managed properly. However, when executed correctly, the result is extraordinary—intense sweetness, syrupy body, and complex fruit characteristics.

Our proximity to Trawas allows us to closely monitor processing and provide immediate support to our partner farmers. We supply advanced drying infrastructure, moisture monitoring equipment, and certified training. Our CQI certified team evaluates each lot through rigorous quality control protocols to ensure this premium product meets specialty grade standards.

Available Grades: Specialty (85+ points), Commercial (80-84.99 points), Trade/Industrial (under 80 points)

Flavor Profile: Intense sweetness, syrupy body, dried fruit, caramel, complex

Processing: Black honey (extended mucilage drying)

Altitude: 800-1,200 masl

Minimum Order: 1kg (retail), 1 tonne (bulk), 20-foot container (export)

Contact us for container load pricing on specialty robusta coffee. Our export specialists provide detailed quotations within 24 hours.