Green coffee sourcing desk — Jakarta, Indonesia
We buy green coffee at the farm gate in 15 countries, ten regions of Indonesia among them, and we cup every lot on three separate tables, publish the score, and roast it the week you order. One shop, fifteen single origins, and no importer standing between the farm and your grinder.
86.5
Avg. SCA score
15
Single origin countries
48 h
Roast to dispatch
Specialty Coffee Shop is a coffee curator. We buy green coffee at the farm gate in 15 producing countries, cup it blind while the harvest is still running, and put a lot on the shelf only when the score holds across three separate tables.
That is the whole shop. No broker sets the price, no importer picks the lots, and nothing is listed from a sample we have not tasted ourselves. The bag you order is drawn from the same lot we bought by the sack.
We buy slowly, on purpose, and we publish what we found: cupping score, altitude band, process, harvest window and roast date. When a lot scores 85 instead of 88, the page still says 85.
Producing countries we buy in
Cupping tables every lot must clear
Minimum SCA score we will list
Every bag carries a cupping score, an altitude band, a named region and a roast date. Nothing here is a blend, and nothing here is anonymous.
Fifteen countries sit inside the coffee belt we buy from, and ten of our regions sit in one of them. Tap a country to see what it grows, how it is processed, what it tastes like, and which lots are on the shelf today.
15 origins on one map. Indonesia is selected. Press Indonesia, or zoom past 4×, to reach the ten regions we buy from.
Sumatra · Java · Sulawesi · Bali · Flores · Papua
Home. Ten regions across 5,120 km of islands, and the only country that wet-hulls at scale.
Yirgacheffe · Guji · Sidama
Where coffee is from. Thousands of heirloom varieties still growing wild in forest.
Nyeri · Kirinyaga
SL28 and SL34 on red volcanic soil, the most intense cup commonly sold.
Nyamasheke · Huye
Bourbon on hillsides too steep for machinery, farmed entirely by hand.
Mt. Elgon · Bugisu
Africa’s largest exporter by volume, and its most underrated arabica.
Huila · Nariño
Two harvests a year and the most consistent washed profile in the Americas.
Cerrado Mineiro · Sul de Minas
The base of most espresso on earth. Low acid, heavy sweetness, endlessly forgiving.
Cajamarca · Amazonas
High-altitude organic smallholder coffee at a price that still makes sense.
Tarrazú · West Valley
The country that invented micro-mills, and with them modern honey processing.
Antigua · Huehuetenango
Volcanic soil and cool nights give Central America its most structured chocolate cup.
Chiapas · Oaxaca
The world’s largest source of certified organic coffee, most of it from indigenous cooperatives.
Boquete · Volcán
Where Geisha was rediscovered in 2004 and rewrote what coffee could be worth.
Blue Mountain
The most protected name in coffee: gentle, low-acid, priced by scarcity.
Waghi Valley · Sigri
Typica descended from Blue Mountain seed, grown in highland garden plots.
Doi Chaang · Chiang Rai
Planted in the 1970s to replace opium; now Southeast Asia’s quiet success.
Six questions. Three lots you'll actually like.
No account and no email. It matches your answers against the cupping notes of everything in stock right now, and shows you why it picked what it picked.
Can't choose? Taste five origins for the price of two bags.
Five 100 g bags, five countries, five processes: Sumatra wet-hulled, Ethiopia washed, Kenya double-soaked, Kerinci honey, Bali natural. One cupping sheet in the box so you can score them yourself. Ships the day after roast.
Most shops carry one Indonesian coffee and call it Sumatra. Indonesia grows coffee across 5,120 km of islands, the same span as London to Tehran, on volcanic soil at ten different altitudes, under four different processing traditions. A wet-hulled Lintong and a honey-processed Kerinci have almost nothing in common in the cup.
We live here. Our cupping table is in Medan, and we are back in Aceh, Toraja, Bajawa and the Baliem every harvest. That is why the Indonesian half of this shop has ten entries instead of one.
Our Indonesian coffee beans come from nine cooperatives we buy from directly, region by region, harvest by harvest.
Any roaster can print premium on a bag. Nobody checks. Specialty is different: a licensed Q Grader cups the coffee blind against a standard scoresheet, and the coffee has to reach 80 points out of 100, with no primary defects, to be called specialty at all. Below 80 it is commodity coffee, whatever the bag says.
So premium specialty coffee means both things at once: a cup that clears the 80-point line, and a lot worth the price above it. Everything in this shop clears three cupping tables and scores between 85 and 90.5. We publish the number on the product page, including the lots that only managed 85.
No broker before us and no reseller after us. The team that sat at the farm gate and scored the lot is the team that packs your bag.
We roast Mondays and Thursdays against real orders. Nothing sits in a warehouse. The roast date is printed on the bag, with no best-before to hide behind.
Nine cooperatives across Aceh, Toba, Toraja, Bajawa and the Baliem. Average farm size 0.8 hectares. We pay above the local collector price and publish the difference.
Blind at the farm gate during harvest, again in the Medan lab, and once more before the first bag is roasted. Moisture, water activity, screen size, defect count and score all go on the product page, including when the score is 85.
The same scoresheet judges a Sumatran and a Kenyan, so the numbers on our pages mean the same thing across every country we buy from.
Organic, Rainforest Alliance and Fair Trade where the co-op holds it. Where they do not, we publish the price we paid anyway. Certification is evidence, not the point.
Four home brewers and one professional: the composition this section needs. Slots stay empty until the reviews are real and checkable.
Nine guides, no gatekeeping, written by the people who cup the lots. Start with the 80-point line and work outwards.
Shade grown coffee is coffee cultivated beneath a canopy of
Blue Mountain coffee is rare because its name is tied
“Premium” is a label a brand gives itself; no one verifies it. “Specialty” is a grade: a licensed Q Grader cups the coffee blind and it must score 80 or more out of 100 with no primary defects. Every lot we sell scores between 85 and 90.5.
Single origin means the coffee comes from one place: for us, one named region and usually one cooperative. It is not automatically better than a blend; it is more specific. A blend is built for consistency, a single origin is bought so you can taste one place clearly.
Because of what it costs before roasting. Specialty lots are picked selectively, processed in small batches, cupped and rejected if they fail, and bought above commodity price. We buy from nine cooperatives above the local collector price and publish the differential we paid.
We roast against real orders on Mondays and Thursdays and dispatch within 48 hours, so your bag leaves the roastery within a week of being roasted. The roast date is printed on every bag. There is no best-before date hiding an older roast.
If you normally drink dark roast, start with Aceh Gayo Grade 1, which is chocolate and cedar with no sharp acidity. If you want to taste why people care about specialty coffee, start with Ethiopia Yirgacheffe. Or take the origin flight and try five countries at once.
Whole bean is the default because ground coffee loses most of its aroma within thirty minutes. We will grind to your brewer at checkout at no charge, whether that is espresso, moka pot, V60, Chemex, AeroPress, French press or cold brew, if you do not own a grinder yet.
Open the bag between four days and four weeks after the roast date. Before four days it is still degassing; after about six weeks the aromatics flatten even in a sealed valve bag. Keep it sealed at room temperature, away from light. Not in the fridge.
Yes. Roasted retail bags ship worldwide from Medan, and most US orders arrive in five to eight working days. Shipping is free on US orders over $60, and every bag leaves with its roast date and lot number on the label.
Recipes we actually use on the cupping table, and a heads-up when a micro-lot lands. Unsubscribe in one click.
We have never sold a list, and we never will.
