Puntang Wangi coffee is produced in the highlands of Mount Puntang, located at an altitude of 1,250–1,500 meters above sea level. Various coffee processing methods create distinctive and diverse flavor profiles.
Honey Process
The coffee cherries are peeled while leaving a small amount of fruit mucilage on the beans, resulting in a balanced flavor with fruity sweetness, mild acidity, and a complex aroma.
Natural Process
The coffee cherries are dried whole with their skins intact, creating rich and sweet fruity flavors with notes of dark chocolate, berries, and a hint of cinnamon.
Washed Process
This method involves washing and cleaning the coffee beans with water before drying, producing a cleaner taste, brighter acidity, and delicate floral and citrus notes.
Wine Process
The coffee beans undergo a fermentation process similar to winemaking, resulting in a distinctive and complex flavor profile with notes of ripe fruits, spices, and subtle sweetness.