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Rollaas Coffee Luwak Arabica

Luwak coffee is produced from fermentation in the digestion of mongoose, so that the balance of the taste of java coffee (acidity, aroma, body and long after taste) is obtained. fermentation time for the creation of civet coffee can reach 12 hours. The advantage of civet coffee is uniformity and stability of taste.

Rollaas Java Coffee TY P I C A

Rollaas Java Typica Coffee is the 3rd oldest coffee in the world that was planted in the Ijen mountains in the Dutch era until now. This coffee has specific characteristics, perfectly elegant with rich after taste, with the classification of quality "Premium Specialty". Having a sense of balance between body and acidity and strong aroma. Made from Arabica coffee beans without preservatives.

Rollaas Java Coffee MARAGOGYPE

Maragogype Java Coffee Rollaas is a specialty of coffee from Java. This type of coffee comes from Arabica coffee beans that have a larger size than generally Arabica coffee. In Indonesia this coffee is better known as elephant
coffee. This coffee only grows in the mountainous region of Ijen, East Java of 1000-1500 meters above sea level. Apart from being unique in size, shape and flavor, this coffee is very special because it only produces a very limited amount of production (only 500 kg per year). high quality Maragogype coffee products with special high acidity, medium body and strong aroma.

Rollaas Java Coffee JAMPIT

Java Coffee Jampit is a type of Arabica coffee grown at 1200 meters above sea level on the Kalisat jampit estate, in the mountains of Ijen, East Java. This coffee has an intents, clear and smooth aroma and taste.

Rollaas Java Coffee PANCOER

Pancoer Estate, with 1200 meters height above sea level, produces arabica coffee with medium body and the impression of strong acid and long-lasting after taste This coffee has a soft and mild taste in its typical aftertaste in the form of a very distinctive fruty orange and spice.

Rollaas Java Coffee PEABERRY

This type of coffee comes from Arabica coffee beans that have a smaller size than generally Arabica coffee in or single beans, In Indonesia better known as Lanang Coffee. Peaberry coffee grows in the Ijen Mountains region, East Java with 1000-1500 meters above sea level so it will certainly provide more flavor value among other types of coffee. This coffee is formed naturally during conception so that there is only one fruit that develops in each coffee bean. Apart from its unique size, shape and flavor, this coffee is very special because the production is limited to 5% - 10% of the total Arabica coffee production.
Processed by Wet & Wash process with a hygienic process to produce high quality Peaberry coffee products with special tastes of little to medium acidity, medium body, and strong aroma.

Rollaas Lanang Coffee

Lanang Coffee is made from robusta coffee with a single seed that forms naturally during fertilization. Planted in the highlands, lanang coffee has a mild taste and a distinctive aroma that make it different from other robusta

Banaran Java Coffee ORIGINAL

The unique taste of mocha java is the hallmark of original banaran coffee. Original Banaran coffee is made from 100% selected Robusta coffee beans, processed by experienced personnel with a hygienic process to produce a pleasant aroma and taste of black coffee.

Banaran Java Coffee CLASSIC

With a balanced composition of arabica and robusta coffee beans, classic banaran coffee has a fresh bitter flavor, a high body and a stronger aroma, so it can be an alternative choice for coffee lovers.


Premium banaran coffee is a blend of the best robusta coffee powder with arabica coffee, this blended coffee has the advantage of a fresh and high bitter taste that gives the sensation of real Indonesian coffee.

Banaran LUWAK

Luwak coffee is known as the rarest and most expensive coffee in the world, this coffee is rich in aroma and strong taste on the tongue. Luwak coffee is made from coffee beans that have been digested by mongoose. The mongoose eats the most mature coffee beans and proteolytic enzymes seeping from inside the mongoose's stomach into coffee beans, this process breaks down the protein in coffee beans to create an exotic and unique taste.