Ijen Lestari

I was introduced to Bogor, West Java, specialty coffee in one café before graduating college. From there I learned that coffee processed with different post harvest will result in vastly different characters themselves. My passion towards coffee doesn’t stop at the cup. I visited a few coffee farms in Java territory to discover their variety. At the time I learned that post harvest coffee handling is not as I imagined. There are lots of coffee which is left to rot after harvesting, cherry harvesting which is still not optimal, drying which is not completed, and other things. After all the visits, I decided to make a coffee processing site to elevate the standard on coffee post harvest handling. Fortunately, in my location at Ijen, there are Arabica coffee farms. From there I also started coffee cultivation. Starting from 6 years ago, we often have hard times and lots of challenges. But I’m grateful that finally our Ijen Lestari team’s coffee is well accepted in Indonesia and overseas. Our cultivated coffee always runs out of stock before the next harvest season, in which we increase the production. We grow. Along with time, my neighbors have also joined our team and therefore making the team even bigger.

– Dandy Darmawan

Cup Of Excellence is one of the coffee industry's most prestigious competitions, which continues to increase the recognition of the work of coffee farmers.

The competition allows unbiased and stringent analysis of coffee quality and allows farmers of all sizes to participate. It gives them the tools to improve their coffees further.

Coffees go through several rounds of tough evaluation by national and then international judges. Often, only a few dozen of the sometimes thousands of submitted coffees make it through the first, national round.

The farms of the winning coffees will most often gain longterm recognition and get to auction their coffees in a global online-auction for premium prizes.

We are proud to be able to support the project as a Global Coffee Centre and Member of the Alliance for Coffee Excellence.

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

Step by step

Step 1 Preparation:

• Grind 18 g of coffee
• Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

• Pour in 18 g of coffee.
• Start timer.
• With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

• 00:30 min to 120 g
• 00:50 min to 180 g
• 01:15 min to 240 g
• 01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Our quality standards

The roasting craft