The house blend uses three varieties of coffee beans, namely Gayo, Toraja, and Flores which are then blended, so it is more Arabica than Robusta. The ratio is 70% Arabica and 30% Robusta so patrons won’t feel their hearts “pounding.”
“If it’s full Robusta, I’m a little nervous because of the high caffeine content. I’ve tried the 50:50 ratio, guests complain that it tastes really bitter and upset their stomach,” said Banyu.
Read: Get to know Sasando and coffee from NTT
Endra (25), one of the patrons said the characteristic of the coffee here is creamy, sweet, and there is a bit of bitterness in the after taste. “When you first drink it, it’s creamy, and you will only feel the coffee after it goes down your throat,” he said. (Aini Tartinia)