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PRODUCT DESCRIPTION : Gayo coffee comes from Central Aceh, Indonesia. Aceh has 3 regions, consist of Mid Aceh 45k ha, Benermeria 44k ha & Gayo Luwes 10k ha. Gayo Luwes is known for being the largest coffee plantation in Central Aceh, with an average coffee production of 45,000 tonnes/year. The special Gayo coffee green bean is popular around the world and is sought by US, Japan, Australia, Germany & France. Gayo Coffee is planted at an altitude of 1800 meters above sea level. PT.ASA ensures that the Gayo green bean coffee is organic. The plantation is managed by the communities and farmers who have around 1 ha per familyl/community.
Gayo coffee is twice more expensive than other coffee in the world, because it is organic and has unique taste unlike the other coffee on the market.UNIT/WEIGHT : Kilogram
PORT OF ORIGIN : Belawan Medan
PRODUCT CERTIFICATION : Organic Certificate
USD8.00Unit For : Bags
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Certificate : PIRT, BPOM.
Product Description : Robusta Tuang coffee, with Goegraphical Indication of Manggarai Flores.
Place of origin : East Nusa TenggaraUSD5.50Unit For : Pieces
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PRODUCT DESCRIPTION :Gayo coffee comes from Central Aceh, Indonesia. Aceh has 3 regions, consist of Mid Aceh 45k ha, Benermeria 44k ha & Gayo Luwes 10k ha.
Gayo Luwes is known for being the largest coffee plantation in Central Aceh, with an average coffee production of 45,000 tonnes/year. The special Gayo coffee green bean is popular around the world and is sought by US, Japan, Australia, Germany & France.
Gayo Coffee is planted at an altitude of 1800 meters above sea level. PT.ASA ensures that the Gayo green bean coffee is organic. The plantation is managed by the communities and farmers who have around 1 ha per familyl/community.
Gayo coffee is twice more expensive than other coffee in the world, because it is organic and has unique taste unlike the other coffee on the market.CUPPING SCORE : 84-85
FLAVOR : juicy, luscious, transparent, structured, consistent. Medium Acidity
AROMA : cherry, plum, raisin, dried apricot, sourso, miso, pineapple, raw melon, red currant,fruit punch, honey sweetness, cinnamon pie, brown sugar.
MINIMUM ORDER QUANTITY: 120 Kg
PLACE OF ORIGIN : Takengon/Gayo Aceh Tengah
PRODUCT CERTIFICATION : Organic Certificate
USD8.00Unit For : Kilograms
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PRODUCT DESCRIPTION: RENDANG SINGKONG UNINAM MENGGUNAKAN BAHAN PILIHAN BERKUALITAS PREMIUM, ORGANIK, TANPA MSG DAN BAHAN PENGAWET. DIMASAK DENGAN MENGGUNAKAN TUNGKU KAYU, DENGAN RESEP RAHASIA KELUARGA DI PAYAKUMBUH, SUMATERA BARAT.
INGREDIENT : CASSAVA, WATER, COCONUT MILK, SHELLOCT, LENGKUAS, GINGER, TURMERIC, TURMERIC LEAF, DAUN SALAM, ORANGE LEAF, PEPPER, KETUMBAR, KEMIRI, CHILLY, SALT.
UNIT/WEIGHT : 150 GRAM, 350 GRAM, 650 GRAM
MINIMUM ORDER QUANTITY : 1 CARTON (18 JARS/350 GM OR 36 JARS/150 GM, 9 JARS/650 GM)
PORT OF ORIGIN : TANJUNG PRIOK, NORTH JAKARTA
PRODUCT CERTIFICATION : HALAL & PIRT
USD3.50 – USD10.00Unit For : 150 Gram - 350 Gram - 650 Gram
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PRODUCT DESCRIPTION : RENDANG SAPI UNINAM MENGGUNAKAN BAHAN PILIHAN BERKUALITAS PREMIUM, ORGANIK, TANPA MSG DAN BAHAN PENGAWET. DIMASAK DENGAN MENGGUNAKAN TUNGKU KAYU, DENGAN RESEP RAHASIA KELUARGA DI PAYAKUMBUH, SUMATERA BARAT.
INGREDIENT : BEEF, WATER, COCONUT MILK, SHELLOCT, LENGKUAS, GINGER, TURMERIC, TURMERIC LEAF, DAUN SALAM, ORANGE LEAF, PEPPER, KETUMBAR, KEMIRI, CHILLY, SALT.
UNIT/WEIGHT : 150 GRAM, 350 GRAM
MINIMUM ORDER QUANTITY : 1 CARTON (18 JARS/350 GM OR 36 JARS/150 GM)
PORT OF ORIGIN : TANJUNG PRIOK, NORTH JAKARTA
PRODUCT CERTIFICATION : HALAL & PIRT
USD6.50 – USD11.50Unit For : 150 Gram - 350 Gram
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PRODUCT DESCRIPTION : TERI DAN DAUN UNINAM MENGGUNAKAN BAHAN PILIHAN BERKUALITAS PREMIUM, ORGANIK, TANPA MSG DAN BAHAN PENGAWET. DIMASAK DENGAN MENGGUNAKAN TUNGKU KAYU, DENGAN RESEP RAHASIA KELUARGA DI PAYAKUMBUH, SUMATERA BARAT.
INGREDIENT : ANCHOVIES, LEAVES, WATER, COCONUT MILK, SHELLOCT, LENGKUAS, GINGER, TURMERIC, TURMERIC LEAF, DAUN SALAM, ORANGE LEAF, PEPPER, KETUMBAR, KEMIRI, CHILLY, SALT.
UNIT/WEIGHT : 150 GRAM, 350 GRAM
MINIMUM ORDER QUANTITY : 1 CARTON (18 JARS/350 GM OR 36 JARS/150 GM)
PORT OF ORIGIN : TANJUNG PRIOK, NORTH JAKARTA
PRODUCT CERTIFICATION : HALAL & PIRT
USD4.50 – USD7.50Unit For : 150 Gram - 350 Gram
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Govt earmarks Rp50 billion for tourism development in Labuan Bajo
Kupang, East Nusa Tenggara (NT (ANTARA) – The Public Works and Public Housing (PUPR) Ministry has readied a budget of Rp50 billion to construct the Lintas Utara road section to support development of the National Tourism Strategic Area in Labuan Bajo, West Manggarai District, East Nusa Tenggara (NTT) Province. Head of West Manggarai District Agustinus … Read more
Indonesia’s May imports decline 5.62 percent to reach US$14.53 billion
Jakarta (ANTARA) – Indonesia’s imports in May 2019 reached US$14.53 billion, a drop of 5.62 percent than that recorded a month earlier, according to the Central Agency of Statistics (BPS). In comparison with the corresponding month last year, imports in May 2019 decreased 17.71 percent, BPS Chief Suharyanto noted here on Monday. Imports in May … Read more
AirAsia expands domestic route network by launching five new routes
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Lion Air to start operations in Kertajati Airport in July
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Reviving a culture locally and spreading the love globally: The story of Suwe Ora Jamu
In a growing health minded and fitspo era, it wouldn’t seem odd or unheard of to boost your beverages with turmeric or tamarind. Nowadays, many hip coffee shops offer a turmeric latte or tamarind lemon tonic. In Indonesia however, the use of tamarind, ginger, and turmeric in drinks has been part of the culture for generations. Indonesians get their shot of jamu every day, the way Italians get their shot of espresso while standing against a counter.
Jamu is made of plants and spices such as ginger, turmeric, cloves, fennel, celery, and tamarind. Indonesians drink it daily to maintain health and to prevent diseases. Jamu is often prepared traditionally at a street stall or by ladies who walk the streets with baskets attached to their bodies that are filled with spices and mixtures. Nova Dewi Setiabudi was introduced to jamu at a young age by her late grandmother. When she moved to Jakarta early 2011 she had a hard time finding fresh tasting jamu like she had at home. And whilst many people still drank their jamu, she noticed how the younger generation of Indonesians have become less interested in the goodness of jamu.
