Musty Cup Green Coffee Beans (Aged Arabica)
Single-origin Indonesian Arabica green coffee from Batak Highland and Gayo Highland. Fully washed, carefully aged for 6 months to 3 years under controlled conditions to develop deep, mature flavours — notes of dark chocolate, dried fruit, tobacco/cedar and molasses, with low-to-medium acidity and a heavy, syrupy body. Screen size 13–19; moisture ≤13%. Ideal for specialty roasters and commercial blend houses seeking a stable, aged cup profile.
Product Overview
Musty Cup is an aged Arabica lot produced in the highlands of North Sumatra and Gayo (Aceh). Beans are fully washed, dried and then aged in humidity-controlled warehouses for 6 months up to 3 years to produce a distinct, mature flavour suitable for specialty roasters, blends that need a rounded, low-acidity component, or craft roasters exploring aged profiles. Consistently screened and packed to export standards.
Technical Specifications
Physical, agronomic and processing specifications for Musty Cup aged Arabica.
| Parameter | Value | Unit | Standard |
|---|---|---|---|
| Fragrance / Aroma (green beans) | Mature, earthy with hints of tobacco and dried fruit | - | Sensory |
| Cup Flavor Notes | Dark chocolate, molasses, dried fruit, cedar/tobacco | - | Sensory |
| Acidity | Low to medium | - | Sensory |
| Body | Heavy, syrupy | - | Sensory |
| Screen Size | 13–19 | screen | Export Grade |
| Moisture | ≤ 13 | % | Export/Storage |
| Triage (sorting loss) | 8–12 | % | Quality Control |
| Defect Value | ≤ 11 | points | Grade Limit |
| Aging Time (post-processing) | 6–36 | months | Processing |
| Time from Flower to Cherry | 9 | months | Agronomy |
| Production (Kg/Ha) | 750–1,500 | Kg/Ha | Yield Estimate |
| Optimal Growing Temperature | 13–28 | °C | Agronomy |
| Optimal Rainfall | 1,000–3,000 | mm/year | Agronomy |
| Altitude | 1,200–1,700 | m asl | Origin |
| Soil Type | Volcanic, well-drained loam | - | Origin |
| Country of Origin | Indonesia | - | Origin |
| Production Areas | Batak Highland (North Sumatra) / Gayo (Aceh) | - | Origin |
| Caffeine Content | 0.9–1.4 | % | Laboratory |
| Form of Seeds | Flat to slightly rounded with clear midline | - | Visual |
| Method of Harvest | Selective hand-picking (smallholders) & mechanical assist during peak | - | Harvest |
| Processing Method | Fully washed, sun-dried on raised beds then aged under controlled humidity | - | Processing |
Container Size & Production Time
Container loading capacities, lead times and main Indonesian ports for Batak/Gayo origin.
Pricing & Minimum Order
Competitive pricing with flexible options to meet your roast profile, volume, and customization needs.
Payment Terms
Clear and practical payment terms to support your purchasing process.
Branded & Export-Ready Packaging
Custom packaging options to protect quality and support your branding requirements.
Quality Assurance
Every lot undergoes grading, moisture testing, and cupping by certified Q-graders with full documentation including origin reports and cupping profiles.
Certificates & Lab Tests
Certificates and lab test reports are available upon request for all our products. Contact us to receive detailed quality documentation.
Request Samples or Quote
Contact us to request samples, obtain an FOB quotation or arrange container shipments. We provide sample packs, lab reports, pre-shipment inspection and full lot traceability.