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Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

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Tinuku ~ Planter build traditional concept to serve coffee mocha robusta scented natural Menoreh Hills Kulon Progo in Yogyakarta. Exotic coffee café shop built in traditional architectural style for serving coffee enjoyment typical rural landscape harvest directly from the plantation.

Kedai Kopi Menoreh Pak Rohmat, phone +62878 4319 6105, using traditional architecture of rural houses on the edge of steep gorge between two karst hills as a coffee shop. Gazebo-shaped buildings using bamboo and wooden material to serve the coffee using traditional equipment design.

Tinuku Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

www.Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

The stage gazebos overlooking a valley containing green vegetation and covered with thin mist of the mountains. A small river hidden among shady trees and the air was fresh blows mingled with the distinctive aroma of the coffee leaves in the surrounding gardens.

Coffee shop was served in a large tray made of rectangular wood and rustic style. A glass of black coffee served along with couple of small glasses contain solid palm sugar, liquid palm sugar and sugar cane-shaped crystals. Palm sugar is brown sugar made from palm tree extracts.

Coffee shop also includes snack such as peanut stew, boiled cassava, fried tofu and geblek. Geblek Kulon Progo is a typical food made of starch, garlic and grated coconut. Shaped like a figure eight has savory and salty flavor. All drinks and food inside the tray closed using banana leaves.

"We present each order in one package, every package of coffee cup and sugar included some kind of snack. Coffee and all processed and cooked in traditional way," says Rohmat, the shop owner.

Pure coffee is harvested directly from the plantation area of 113 hectares and processed traditionally. The seeds are crushed and boiled with hot water when served to the guests. Arabica bring the scent is not too strong, soft and no sour taste, while robusta coffee was served thicker and stronger.

www.Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

www.Tinuku.com Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Tinuku Kedai Kopi Menoreh Pak Rohmat build traditional design to present robusta and arabica coffee in plantations

Rohmat also make the products in packs of 100 grams of coffee using brand Kopi Menoreh Pak Rahmat in three variants are Robusta Coffee, Arabica Coffee and Kopi Lanang, a mixture of robusta and arabica. Another variant of the packaging product is a mixture of coffee and ginger.

"Our packaging products when stored at temperatures could ideal lasting up to two years. Meanwhile, if already opened and inserted into the container could last up to a year," said Rohmat.

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