Green coffee sourcing desk — Jakarta, Indonesia
Green coffee sourcing desk — Jakarta, Indonesia
Indonesia grows coffee across 5,120 km of islands — from wet-hulled Sumatra to volcanic Flores. We buy it at the farm gate, publish every score, and roast it the week you order.
86.5
Avg. SCA score
1,100–2,000
Metres above sea
48 h
Roast to dispatch
Sixteen countries sit inside the coffee belt we buy from. Indonesia is home; the rest are here because a Gayo drinker deserves a Yirgacheffe to compare it to. Pick a country.
No account, no email. It matches your answers against the cupping notes of everything currently in stock and shows its working.
Nine guides, no gatekeeping. Written by the people who cup the lots.
Grind, temperature, ratio and time — the four numbers that decide almost everything. These are the ones we use in the lab.
V60
Ribbed cone, big single hole, fast flow. You control everything, which is the point — and the problem.
Bloom with 45 g for 40 seconds. If it finishes before 2:15 grind finer; past 3:30, coarser.
Chemex
The filter is roughly 30% heavier than a V60 paper. It strips oils and fines, so the cup is glassy and tea-like.
Grind coarser than feels right — the thick paper slows flow on its own.
French press
Metal mesh lets oils through. Best tool for wet-hulled Sumatra, where body is the whole story.
Break the crust at 4:00, skim the foam, wait 5 more minutes, then pour without plunging to the bottom.
AeroPress
Short contact time under gentle pressure. Lower water temperature protects delicate florals from being cooked.
Inverted, 80 °C, 2:00 steep, 30-second press. Best AeroPress recipe for a Kerinci honey.
Espresso
Nine bars of pressure through a 30-second window. Every variable is amplified, including your mistakes.
Chase the time, not the taste, first. Lock 25–30 s, then adjust dose. Gayo pulls beautifully at 1:2.
Moka pot
Steam pressure — about 1.5 bar, not 9 — pushes water up through the basket. Concentrated, not espresso.
Start with boiling water in the base. It stops the grounds from stewing while the pot heats up.
Cold brew
No heat means no acid extraction. Sweet, low-acid, and almost impossible to make bitter.
Start with boiling water in the base. It stops the grounds from stewing while the pot heats up.
You are buying from the company that walked the farm, cupped the lot and packed the bag. There is no importer between us and no reseller after us.
We roast Mondays and Thursdays against real orders. Nothing sits in a warehouse. The roast date is printed on the bag — there is no best-before to hide behind.
We buy through 9 cooperatives in Aceh, Toba, Toraja, Bajawa and the Baliem. Average farm size: 0.8 hectares. We pay above the local collector price and publish the differential.
ICO-registered exporter, phytosanitary and COO handled in-house, FOB Belawan or Tanjung Priok. From a 60 kg sample bag to a 19-tonne container.
Once at the farm gate and once before shipping. Moisture, water activity, screen size, defect count and score go on the lot page — including when the score is only 84.
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.
Panama coffee reaches record auctions when a remarkable lot is easy to verify: the plot is named, the variety identified, the process documented, and the cup independently evaluated. That matters because auction headlines can make every bag from Panama appear equally rare, although commercial, specialty, and competition lots serve different
Recipes we actually use on the cupping table, and a heads-up when a micro-lot lands. Unsubscribe in one click.
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