Java-Direct Origin Access

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Known for its highland Robusta, Temanggung offers bold, earthy character grown at 800–1,200 MASL. The volcanic soil and traditional sun-drying bring out deep cocoa notes, low acidity, and a heavy body — perfect for blends, espresso bases, and high-caffeine formats. 

East Java’s farms sit across a mix of volcanic plains and hillside elevations ranging from 900–1,600 MASL. This region is best known for its structured, low-acidity Arabica, often processed using natural and full wash methods. The result is a clean, cocoa-driven profile with gentle spice and a dry finish. Farmers here maintain tight post-harvest routines, and lots are typically consolidated at regional mills for grading and stability. East Java coffees hold their structure well during shipping and roast development, making them a strong base for both origin-forward and blended applications. 

Our Central Java offerings come primarily from smallholder farms between 1,000–1,400 MASL. These producers specialize in fully washed and wet-hulled Arabica, as well as clean-screen Robusta from the lower slopes. The cup profile leans herbal and rounded, with a soft body and moderate sweetness — making it a favorite for filter roasts, espresso bases, and house blends. Processing is done locally, often within hours of harvest, ensuring stability and traceability throughout the lot.