The specialty coffee of October 2025 is: Indonesia Java Sindoro
In the Temanggung region, two inspiring groups are working on sustainable coffee cultivation: the Kojoyo cooperative, led by Wahyu Setiono, and First Light Coffee, founded by the young entrepreneur Cahyo Pertama.
Kojoyo has 250 farmers, four of whom focus on specialty arabica. Wahyu, a theology student and later a coffee trader, founded the cooperative in 2019 to provide farmers with economic support. Besides helping them transition from tobacco to coffee, Kojoyo offers former inmates a new future through coffee. The cooperative now manages 100 hectares of land, 30 of which are already productive.
First Light Coffee was founded when Cahyo and local young people sought a stable income and perspective. Together, they decided to grow specialty coffee, which not only proved profitable but also strengthened their position in the community.
This season, both groups are committed to higher productivity, stricter quality protocols, innovation in processing, joint production of organic fertilizer, and finding new buyers.
Java Sindoro Natural Hydro Process
Only the ripest red coffee cherries are picked and fermented for six days in a tank with the Intenso yeast strain. They are then dried for three days in the open air on raised beds. This is followed by 14 days of drying in a sealed dome, followed by a seven-day rest period. The cherries are then dried again in the dome for another seven days until the desired moisture content is reached. The dried coffee cherries then rest for one month, after which they are hulled and hand-sorted.
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Aroma |
Body |
Acidity |
Aftertaste |
| Pineapple, strawberry, dried fruit | Creamy and complex | Medium to high (due to the fresh, tropical-fruity profile) | Tropical fruit, strawberry, soft raisin-like sweetness |
