NEW
JOBS
We are always looking for motivated and enthusiastic people to strengthen our team. Keep checking our page for new vacancies. Questions? Contact us at: HR@daarnhouwer.nl
NEW
We are always looking for motivated and enthusiastic people to strengthen our team. Keep checking our page for new vacancies. Questions? Contact us at: HR@daarnhouwer.nl
Daarnhouwer & Co. B.V.
Korte Hogendijk 18
1506 MA Zaandam
The Netherlands
P.O. Box 2037
1500 GA Zaandam
The Netherlands
T + 31 75 612 63 10
F + 31 75 631 85 32
Cocoa
T +31 75 612 63 92
E cocoa@daarnhouwer.nl
Tree nuts
T +31 75 612 63 84
E treenuts@daarnhouwer.nl
Coffee
T +31 75 612 63 88
E coffeetrade@daarnhouwer.nl
Spices
T +31 75 612 6380
E spices@daarnhouwer.nl
PT Daarnhouwer Makmur Jaya
Jl. selamat no 89
Medan-Binjai
Indonesia
2018 Daarnhouwer & Co | Privacy policy
Coffee
Coffee: Colombia Supremo
Farm:
Varietal: Arabica
Altitude:
Temperature:
Harvest: October till January
Nice acidity, medium-full in body and richly – flavored with subtle hints of ripe fruit and bittersweet cocoa
Country:Â Colombia
Region: la Cordillera Central
Processing:
Quality: SHG / SHB / HG / HB
Coffee
Coffee: Cuba Serrano Superior
Farm: Guisa and Buey Arriba Town
Varietal: Arabica
Altitude: 300-530
Temperature:
Harvest: July till February
Medium body and mild acidity. Smokey, a nice sweetness and cocoa finish
Country:Â Cuba
Region: Granma Province
Processing: Depulped coffee, solar drying
Quality: Superior
Coffee
Coffee: Colombia Excelso
Farm:
Varietal: Arabica
Altitude:
Temperature:
Harvest: October till January (main)
Delicate, aromatic taste and light body.
Country:Â Colombia
Region:
Processing:
Quality: SHG / SHB / HG / HB
Coffee
Coffee: Brasil Santos
Farm:
Varietal:
Altitude:
Temperature:
Harvest: June till October
Sweet, nutty, low acidity, chocolaty, undertones.
Country:Â Brasil
Region:
Processing:
Quality: Fancy 17/18 Fine Cup, Fancy NY 2/3 14-16
Coffee
Coffee: Malawi
Farm:
Varietal:
Altitude:
Temperature:
Harvest: January till March
Overall medium body, acidity and good sweetness, flavor range sweet citrus, berries, floral, tea, chocolate.
Country:Â Malawi
Region:
Processing:
Quality: AAA, AA, AB
Coffee
Coffee: Ethiopia Yirga Cheffe
Farm:
Varietal:
Altitude: 1750-2000
Temperature:
Harvest: October till march
Most distinguished of all Ethiopians, remarkable, soft, fragrant, not too acid, balanced.
Country:Â Ethiopia
Region: Gedeo region
Processing: Washed
Quality:
Coffee
Coffee: Ethiopia Sidamo
Farm:
Varietal:
Altitude:
Temperature:
Harvest: October till March
Well-balanced, full-bodied coffee with a rich mouthfeel and bright finish. It has a sweet, complex flavour, low acidity with hints of chocolate, spice and wine.
Country:Â Ethiopia
Region: Southern highlands
Processing: (un)Washed
Quality:
Coffee
Coffee: Aged Mandheling
Farm:
Varietal:
Altitude:
Temperature:
Harvest:
Massive aroma, but earthy to the edge barnyard, with leather, peaty liquors, and smoky wood.
Country: Indonesia
Region:Â North Sumatra
Processing:
Quality: grade 1
Coffee
Coffee: Java Preanger
Farm: Pangalengan – Ciwidey – Garut
Varietal: Typica – Lini-S – Catimor
Altitude: 1000-2000
Temperature: 16-24 Celcius
Harvest: March till July
Medium body and acidity, herbals complexity
Country: Indonesia
Region: West-Java
Processing: Semi washed
Quality: grade 1
Coffee
Coffee: Blue Flores
Farm: Bhajawa
Varietal: Typica – Lini-S – Catimor
Altitude: 1200-1600
Temperature: 18-28 Celcius
Harvest: March till July
Medium/strong body, herbal chocolaty, earthy, nutty, woody, good sweetness.
Country: Indonesia
Region:Â Flores
Processing: Semi washed
Quality: grade 1
Coffee
Coffee: Sulawesi Kalossi
Farm: Highland Toraja
Varietal: Typica – Lini-S – Catimor
Altitude: 1300-2000
Temperature: 16-24 Celcius
Harvest: March till July
Medium body and acidity, herbals complexity
Country: Indonesia
Region: Sulawesi Mamasa – Barakah
Processing: Semi washed
Quality: grade 1
Coffee
Coffee: Sumatra Mandheling
Farm: Highland Brastagi, Dairi, Sidikalang, Dolok Sanggul
Varietal: Typica – Lini-S – Catimor
Altitude: North Sumatra: 900-1200, Aceh: 1100-1500
Temperature: 16-24 Celcius
Harvest: March till July
Full body, herbal, earthy, rich, chocolate and complex.
Country: Indonesia
Region: North Sumatra
Processing: Semi washed
Quality: grade 1, grade 2
Processed hazelnut
Energy: 628 Kcal
Total fat: 61 Gr
Cholesterol: 0
Carbohydrates: 11,9 Gr
Protein: 15 Gr
The good, the hazelnuts are very low in Cholesterol and Sodium and is also a good source of Vitamine E (Alpha Tocopherol) and Copper, and a very good source of Manganese.
Vitamine C: 11% of daily value
Calcium: 11% of daily value
Iron: 26% of daily value
Country: Turkey, Italy, Spain, Georgia
Natural hazelnut
Energy: 628 Kcal
Total fat: 61 Gr
Cholesterol: 0
Carbohydrates: 11,9 Gr
Protein: 15 Gr
The good, the hazelnuts are very low in Cholesterol and Sodium and is also a good source of Vitamine E (Alpha Tocopherol) and Copper, and a very good source of Manganese.
Vitamine C: 11% of daily value
Calcium: 11% of daily value
Iron: 26% of daily value
Country: Turkey, Italy, Spain, Georgia
Natural almond
Energy: 575 Kcal
Total fat: 49 Gr
Cholesterol: 0
Carbohydrates: 22 Gr
Protein: 15 Gr
The good, the almonds are very low in cholesterol and sodium and are also a good source of riboflavin, magnesium and manganese, and a very good source of vitamine E (Alpha Tocopherol).
Vitamine E: 131% of daily value
Calcium: 26% of daily value
Iron: 21% of daily value
Region: America, Europe, Australia
Processed almond
Energy: 575 Kcal
Total fat: 49 Gr
Cholesterol: 0
Carbohydrates: 22 Gr
Protein: 15 Gr
The good, the almonds are very low in cholesterol and sodium and are also a good source of riboflavin, magnesium and manganese, and a very good source of vitamine E (Alpha Tocopherol).
Vitamine E: 131% of daily value
Calcium: 26% of daily value
Iron: 21% of daily value
Region: America, Europe, Australia
Cocoa
Variety: Criollo
Harvest:
Region: America, Asia
These rare beans are known not only for their light color and complex flavor range, but also for their scarcity. Criollo cocoa trees are less resistant to diseases and pests which is why their availability is so limited nowadays.
Cocoa
Variety: Forastero
Harvest: Not restricted to one period per year
Region: Africa
Even though it originated in the Amazon region in South America, it is now the most widespread variety and is cultivated for mass production of chocolate.
Cocoa
Variety: Trinitario
Harvest: Not restricted to one period per year
Region: South America, Carribean
A cross between Criollo and Forastero, this bean originated in the island of Trinidad. Trinitario varieties are the most predominant fine or flavour cocoa beans used in the chocolate industry today.