Sambuca Infused Coffee
Kawisari’s 100% Arabica coffee beans blended with premium Sambuca before roasting.
Kawisari Organic Arabica Longberry
Medium bodied, herby with hints of lime zest, coriander and lots of citrus fruits complex and vibrant, very clean with thick mouth feel.
Kawisari Arabica Wine Process
With a slow, natural fermentation process, these medium-bodied coffee produce wine flavor with palm sugar and coffee aromas, smooth acidity and a dense finish.
Kawisari Arabica Honey Process
Kawisari Arabica Honey Process are de-pulped but allowed to dry without washing, allowing some golden, sticky mucilage reminiscent of honey to give the coffee more complex flavours in your cup.
Kawisari Premium Blend
Our signature barista blend formulated by combining Kawisari’s premium Arabica, Robusta, Peaberry Robusta & Peaberry Arabica coffee.
Kawisari Java Robusta Peaberry
Peaberry beans are larger single coffee beans that grow inside a cherry, therefore contains more nutrients than normal coffee beans. Only representing 5-10% of the whole Robusta harvest, Kawisari Robusta Peaberry has a softer taste and a dense texture, with higher degree of caffeine than the regular coffee, creating a contrasting sensation.
Kawisari Premium Java Arabica
Dry processed and hand-selected pure Arabica coffee beans, this medium roast has a smooth & pleasant balance between bitterness & acidity, with hints of chocolate, star fruit and brown sugar caramel.
Kawisari Java Arabica Peaberry
Kawisari Java Arabica Peaberry represents less than 10% of our entire Arabica coffee production. The ‘champagne of coffee’, a peaberry bean is a larger single bean growing inside each cherry. This medium roast is characterized with flavors of raisins & brown sugar, with chocolatey bitterness.
Kawisari Organic Premium Java Robusta
Fully organic and made of Robusta premium beans, this coffee is full bodied with hints of nuts, orange, berries and dark chocolate, with smooth balanced acidity.
Kawisari Premium Java Robusta (traditional wood roasting)
The traditional way of roasting in the Kawisari plantation before modern methods, wood roasting takes longer and needs to be done in small batches. The beans become lower in acidity and higher in body, and the darkness of the roast is to the discretion of our master roasters through skills passed from one generation to another over the past 150 years.