Description
- Browny produces over 2,000 pounds roasted beans per month. We have a sustainable and consistent coffee roaster for our productions. American manufactured double wall drum roaster gives a great advantage of enlarging the production capacity. It also enables to monitor and record each batch of roasting to ensure the quality of all outputs.
- For small batch order, Browny roasts in American made 1kg roaster - Double Drum Roaster is selected to make sample roasting and small batch of order. It provides a flexible control and super accurate tuning for roasting. The roasting profile can be played back and shared between roasters. It maintains a high consistency in all roasting.
- Of our coffee partners, we feature origins of 1900 metres above sea level, characteristic volcanic soil and pollution-free environments surrounded by pristine mountain streams. We also prohibit the use of insecticides and pesticides wherever possible, as part of our commitment to the environment.
- At least 40 pairs of hands have touched one's coffee before its arrival in a cup. As a proponent of open, transparent trading partnerships based on dialogue and respect, our beans are sourced with careful consideration in support of sustainability, traceability and transparency. All Browny Coffee beans are also certified by Rainforest Alliance, as part of our commitment to the conservation of biodiversity and sustainability of livelihoods of coffee growing regions.
- Starting from strong basic, fundamental roasting skills, to more advanced, deeper topics - a wide range of holistic and comprehensive courses are incorporated into a Browny roasting team's career, ensuring a continuous learning process. Naturally, this is to ensure that high quality standards are achieved and to create the best coffee roasting experiences for our customers.
Coffee from this western-most island in Indonesia is intriguing and complex due to the large number of small-holder producers and the unique "giling basah" (wet hulling) processing technique they use. At the green bean stage, coffee from this area has a distinctive bluish colour, which is attributed to processing method and lack of iron in the soil.[13] Coffees from Sumatra are known for having smooth, sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavours of the land and processing can be very pronounced. Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Sumatran coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime. Mandheling is a trade name, used for arabica coffee from northern Sumatra. It was derived from the name of the Mandailing people, who produce coffee in the Tapanuli region of Sumatra. Mandheling coffee comes from Northern Sumatra, as well as Aceh.
