Our Farm

Rooted in Indonesia’s highlands, we cultivate more than coffee — we nurture tradition, sustainability, and the stories of the farmers who grow it. Every bean reflects their passion, our promise.

WEST JAVA

West Java is known as the birthplace of Indonesian coffee, with a history dating back to the Dutch colonial period. Blessed with fertile volcanic soil and ideal altitudes, the region produces coffee with rich flavors and distinct profiles. From Gunung Halu to Mount Patuha, West Java’s coffee reflects the dedication of skilled farmers combining tradition with innovation to deliver exceptional quality.

Historical :

West Java has a deep-rooted history in coffee cultivation, dating back to the 18th century when Dutch colonists introduced Arabica coffee plants to the fertile highlands of Priangan (now West Java). This region became renowned for its premium coffee, known as Java Preanger, which gained international acclaim for its exceptional quality. Over time, West Java’s coffee farmers have maintained this legacy by blending traditional cultivation methods with modern innovations, producing high-quality beans that reflect the region’s rich volcanic soil and cool mountain climate.

Flavor Profile :

West Java coffee is celebrated for its smooth body, bright acidity, and complex flavor notes. Depending on the varietal and processing method, you may encounter tasting notes such as:

  • Fruity (berry, citrus, or tropical fruits)
  • Floral (jasmine, rose, or tea-like aroma)
  • Spicy (cinnamon, nutmeg, or pepper)
  • Winey or Fermented characteristics from innovative fermentation techniques.

Coffee Bean Spesification :

1. Gunung Halu, West Java

  • Varietals: Typica, Sigararutang, Ateng-S
  • Altitude: 1,600 meters above sea level
  • Process Methods: Natural Wine Yeast, Honey Process
  • Yield: ± 5 tons of green beans
 

2. Mount Patuha, Rancabali, West Java

  • Varietals: Typica, Sigararutang, Ateng-S
  • Altitude: 1,500 – 1,700 meters above sea level
  • Process Methods:
      • 24-Hour Koji Fermentation
      • 72-Hour Koji Fermentation
      • Honey Yeast Wine Infused with Strawberry Fermentation
  • Yield: ± 10 tons of green beans

3. Sukatani, Garut, West Java

  • Varietals: Arabika, Lini, Arabika, Yellow, Bourbon, Sigararuntang, Tipika, Ateng Super
  • Altitude: 1000 – 1600 meters above sea level
  • Process Methods: Full-Wash, Semi-Wash, Natural, Honey, Wine Fermentation
  • Harvest Season: March – June & September – December
  • Farmland Area: 80 hectares
  • Yield: ± 60 tons of cherries, with each harvest producing 2 to 3 tons of coffee beans

4. Kamojang, West Java

  • Varietals: Line S 795, Ateng Super, Ateng Coklat, TimTim (Catimor), Sigararuntang, Bourbon, Typica, Andungsari, Kartika
  • Process Methods: Dry Hull, Wet Hull, Honey, Natural, Wine Fermentation
  • Farmland Area: ± 1,773 hectares

Yield: ± 500 tons of green beans