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Our Story
KafeinD by PT Infinity Global Export, we process coffee from various regions in Indonesia. We work with coffee farmers more than 1000 hectares of coffee plantations spread across Sumatra, Java, Sulawesi, Bali and Lombok. We have arabica, robusta and liberica types. |
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We're not your average coffee house.
See what makes us different.
See what makes us different.
Green Bean Coffee
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Roasted Beans / Powder
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Decaf Coffee
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Spray Dried
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Instant Coffee
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Capsul Coffee
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Decaf Coffee
Decaf Coffe by PT Infinity Global Export, Our products use 100% authentic Indonesian coffee. With original Indonesian ingredients, made in Indonesia, by the Indonesian. Among them are Arabica, Robusta and Liberica coffee. Our Low Caffeine coffee is processed without using caffeine solvent/ SOLVENT FREE. So that our coffee is “COMFORTABLE FOR YOUR STOMACH & COMFORTABLE FOR YOUR HEART” . In other words, our product is “ZERO CHEMICAL“. Our coffee also safe for consumption for all ages.
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Process of Decaf Coffee
It takes 2 months to process, from after harvesting until the coffee can be served on the consumer's table. Care is needed and also thoroughness so that the good substances from coffee do not disappear after this production process. So that the coffee produced is NOT ONLY LOW CAFFEINE COFFEE, BUT ALSO RICH BENEFITS. And the waste from our production process is in the form of organic waste which we directly use as fertilizer for plants. So that our production process is “ENVIRONMENT-FRIENDLY” or in other words “ZERO WASTE“
It takes 2 months to process, from after harvesting until the coffee can be served on the consumer's table. Care is needed and also thoroughness so that the good substances from coffee do not disappear after this production process. So that the coffee produced is NOT ONLY LOW CAFFEINE COFFEE, BUT ALSO RICH BENEFITS. And the waste from our production process is in the form of organic waste which we directly use as fertilizer for plants. So that our production process is “ENVIRONMENT-FRIENDLY” or in other words “ZERO WASTE“
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Spray Dried Coffee
In the world of coffee, Indonesian coffee holds a distinguished reputation for its unique flavors and rich textures. Now, we proudly present, through our unique spray-dried process, the transformation of Indonesia's finest coffee beans into instant coffee, offering an exceptional coffee experience. Renowned for its rich variety, our coffee boasts robust variants such as robusta, elegant arabica, luxurious arabica gold, and unique blends. Each variant showcases the distinct charm of Indonesian coffee, whether it's the robust richness or the deep aroma, captivating your senses with every sip. Carefully selected beans undergo meticulous processing to ensure every cup is filled with the authentic essence of Indonesian coffee. Whether it's for unwinding at home or gathering with friends, our instant coffee promises delightful moments of coffee indulgence. Explore the essence of Indonesia's premium coffee in every cup of our instant coffee. |
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Instant Coffee
Experience the true essence of Indonesian coffee with our range of instant coffee, meticulously crafted to perfection. Free from residue, our instant coffee is made from the finest Indonesian coffee beans, ensuring a pure and rich taste in every sip. Dive into a world of delightful flavors with our diverse range of variants, including cappuccino, vanilla latte, caramel latte, hazelnut, and almond latte. Each variant is carefully blended to capture the essence of its flavor profile, promising a luxurious and indulgent coffee experience. Whether you prefer your coffee sweetened or unsweetened, we cater to your preferences with options for both. Savor the rich aroma and velvety smoothness of our coffee, whether you're on the go or taking a moment to unwind. Elevate your coffee experience with our authentic Indonesian instant coffee, where quality meets convenience, and every cup is a journey of flavor discovery. |
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Arabica
In Indonesia there are also arabica coffee plantations that can be found in the mountains of Toraja, North Sumatra. Several other areas that also have coffee plant cultivation land are in Aceh and several areas on the island of Java with various varieties. Arabica coffee varieties developed in Indonesia include Arabica Pasumah, Marago, Typica, and Congensis coffee. It should be noted that the Typica coffee variety is a type of arabica coffee that was first cultivated in Indonesia which was once brought by the Dutch colonials. Now these coffee plantations can be found in the regions of Sumatra, Sulawesi and Flores. |
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Arabica Aceh Gayo Grade 1
Arabica coffee of Aceh Gayo Grade 1 beans are considered as one of premium coffee beans in the world. it is harvest from plantations in Central Aceh Region. Specifications Screen Size: 15-19 Moisture: Max 13% Triage: 8-10% Defect Value: Max 11 Time from Flowers to Be Berry: 9 Months Production (Kg/Ha): 800 to 1500 Optimal Temperature: 13 to 28°C Optimal Rainfall: 100 to 3000 mm Altitude: 1200 to 1700 from SeaLevel (asl) Soil Type: Fertile volcanic soil, wet climate, near to equator (North) Country of Origin: Indonesia Fragrance/Aroma: Fresh, Nutty Flavor: Complex Coffee Flavor with Hints of Vanilla Acidity: Good Acidity Body: Medium to High of Full-Body (Rich) |
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Arabica Aceh Gayo Grade 2
Arabica coffee of Aceh Gayo Grade 2 beans are considered as one of premium coffee beans in the world. it is harvest from plantations in Central Aceh Region. Specifications Screen Size : 15-19 Moisture : Max 13% Triage : 8-10% Defect Value : Max 11 Description Scheme Time from Flowers to Be Berry : 9 Months Production (Kg/Ha) : 800 to 1500 Optimal Temperature : 13 to 28°C Optimal Rainfall : 100 to 3000 mm Altitude : 1200 to 1700 from Sea Level (asl) Soil Type : Fertile volcanic soil, wet climate, near to equator (North) Country of Origin : Indonesia Fragrance/Aroma : Fresh Nutty Flavor : Fruity Acidity : MediumBody : Medium to High of Full-Body (Rich) |
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Arabica Bali Kintamani Grade 1
Kintamani coffee is one of the best coffees from Bali. Planted in a cool area with a traditional irrigation system, the coffee beans are of better quality. This is also what makes Kintamani coffee has a soft taste and a delicious distinctive aroma so that the taste is global. Specifications Screen Size: 15-19 Moisture: Max 13% Triage: 8-10% Defect Value: Max 11 Description Scheme Time from Flowers to Be Berry: 9 Months Production (Kg/Ha): 800 to 1500 Optimal Temperature: 13 to 28°C Optimal Rainfall: 100 to 3000 mm Altitude: 1200 to 1700 from Sea Level (asl) Soil Type: Black Soil /Soil Formed of Young Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants. Country of Origin: Indonesia Fragrance/Aroma: Orange, Lemon Flavor: Molasses, Toast Acidity: Bright Body: Medium |
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Arabica Bali Natural
Bali Natural Harvested through a NATURAL process, making this Bali coffee more sweet, acidic, and fruity compared to general Bali coffee. Specifications Screen Size: 15-19 Moisture: Max 13% Triage: 8-10% Defect Value: Max 11 Description Scheme Time from Flowers to Be Berry: 9 Months Production (Kg/Ha): 800 to 1500 Optimal Temperature: 13 to 28°C Optimal Rainfall: 100 to 3000 mm Altitude: 1200 to 1700 from Sea Level (asl) Soil Type: Fertile volcanic soil Country of Origin: Indonesia Fragrance/Aroma: Citrus Flavor: Hints of Citric and Chocolate Acidity: Medium Body: Strong |
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Robusta
Robusta coffee contains more caffeine levels than arabica coffee. This makes the taste even stronger. The coffee tastes bitter, slightly resembles beans and tastes rougher. The aroma is also even more similar to legumes. Some people who like bitter coffee are likely to have this type of coffee. In terms of price, robusta coffee is cheaper than arabica coffee. |
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Robusta Bali Kintamani G3
Bali Kintamani Robusta G3 Coffee has a distinctive taste and aroma similar to chocolate. Selected from high-quality beans, Bali Robusta coffee beans come from Pupuan Bali, which grows at an altitude of 450-700 masl, where the climate and soil are very supportive for coffee plants. Specifications: Screen Size: 15-19 Moisture: Max 13% Triage: Max 6-8% Defect Value: 11 Fragrance/Aroma: Earthy Flavor: Spicy, Hot, Fresh Body: Full Body |
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Robusta Lampung G1A
Lampung G1A is a high grade of Robusta coffee with a unique and strong Robusta’s flavor. Enjoy the strong body and very good aroma. Specifications Screen Size: 15-19 Moisture: Max 13% Defect Value: 25 (300 gr) As per the sample Origin: Indonesia Fragrance/Aroma: Earthy Flavor: Spicy, Hot Fresh Body: Full Body |
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Robusta Lampung G1
Lampung G1 is the beans delivering a fragrant, delicate and sweet-toasty brew that is light-bodied and pleasant to drink. Specifications Screen Size: 14-18 Moisture: Max 13% Defect Value: 45 (300 gr) As per the sample Origin: Indonesia Fragrance/Aroma: Earthy Flavor: Spicy, Hot, Fresh Body: Full Body |
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Speciality
Luwak (Wild Civet Arabica Coffee) bitter than regular coffees, and it’s syrupy, smooth, and rich with chocolate and jungle undertones. The out standing balance amongst the body , acidity and sweetness, rendering pleasant flavor and slurp, no impact on gastro in testinal disorder. This is the most expensive coffee as produced by excretion of wild luwak in jungle as naturally they select the best cherry by its instinct, the good and unique flavor because of derivative enzymes, fermentation in intestine of the civet, the scarcity production just in few hundred kg not reaching in tons. Specifications MScreen Size: 15-18 Moisture: Max 13% Triage: Max 6-8% Defect Value: 6-8 Description Scheme Time from Flowers to Be Berry: 9 Months Production (Kg/Ha): 800 to 1500 Optimal Temperature: 13 to 28°C Optimal Rainfall: 100 to 3000 mm Altitude: 1200 to 1700 from Sea Level (asl) Soil Type: Black Soil /Soil Formed of Young Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants. Country of Origin: Indonesia Fragrance/Aroma: Fresh Nutty, vanilla, strong and gentle almond Flavor: Herbal, Refreshing, Spicy Acidity: Soft-Medium Body: Soft-Mild |
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Liberica
The Coffea Liberica tree grows up to 9 meters tall with larger fruits than arabica coffee beans. But actually the fruit itself does not have uniform quality and shape. Usually this coffee plant grows in lowland areas. In Indonesia, this tree grows on plantations in Central Java, East Java and West Kalimantan. In general, the scarcity and limited supply of liberica coffee at the global level make this coffee quite expensive and rarely found. Compared to the arabica coffee plant, the liberica plant is more adaptable. The plant is more resistant to pests, easily adapts in hot climates, can even grow in lowlands. However, when the Coffe Rust outbreak recovered in the 19th century, liberica coffee lost its prestige again, including in Indonesia. |
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Certification
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OUR STORY
PT Infinity Global Export, we process cocoa from various regions in Indonesia. The main Indonesian cocoa producing region is the island of Sulawesi which accounts for around 75 percent of Indonesia's total cocoa production. As Indonesia’s cocoa productivity per hectare has been lagging behind that of other cocoa-producing countries, the government started a five-year cocoa revitalization program in 2009 to boost production through intensification, rehabilitation and rejuvenation activities, covering a total area of 450 thousand hectares. Factors that are hampering progress in the cocoa industry are aging trees (planted in the 1980s), insufficient improved planting materials and little farm maintenance. |
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PROCESSING OF COCOA BEANS
Beans from farmers |
Fermentation |
Sort Beans |
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Cocoa
The immature cocoa fruit has a bright color, usually green, red, or purple. When it is ripe, this fruit is yellowish to orange. This fruit appears directly from the tree trunk, like jackfruit. This facilitates harvesting because the fruit does not appear on the high ground. And this tree bears fruit throughout the year. Harvesting is done with a sharp knife and farmers must be careful not to hurt the stem because the brown flowers can grow in the same place. It is estimated that farmers can harvest about 650 cocoa beans per day |
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Processing
To process Cocoa bean into chocolate can be achieved using Fermentation. Fermentation is a process of producing a product with microbes as a processing organism. Fermented cocoa beans are a traditional fermentation involving native microorganisms and endogenous enzyme activity. The fermentation of cocoa beans does not require the addition of starter cultures since cocoa pulp containing lots of glucose, fructose, sucrose and citric acid that can incite the growth of microorganisms to ferment. |
Spesific Cocoa Beans
GRADE A
Beant Count Max 85 Quality: Slaty seeds: Max 5% gross content 1% Moisture content 6-7% |
GRADE B
Beant Count 86-100 Quality: Slaty seeds: Max 5-10% gross content 1-2% Moisture content 6.5-7.5% |
GRADE C
Beant Count 100 - 115 Quality: Slaty seeds: Max 11-20% gross content 2% - 3% Moisture content 6.5-7.5% |
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Cocoa Powder
Cocoa powder is an unsweetened chocolate product that gives desserts and drinks a rich chocolate flavor. Cocoa powder occurs when fat, called cocoa butter, is removed from the cocoa bean during processing. The remaining dry solids are then ground into a product that is sold as cocoa powder. |
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Spesific Cocoa Powder
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Certification
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