Indonesia - KoJoYo Sindoro

Red Fruit | Honey | Passionfruit

Origin: Java, Indonesia
Altitude: 1,600 – 1,800 meters
Varieties: Kartika, Lini S, Sagarutang
Processing: Double fermentation
Flavor Profile: Red fruit, honey, passionfruit
Score: 87.5 (SCA)
Sustainability: The Kojoyo cooperative supports farmers in transitioning from tobacco to sustainable coffee, focusing on soil health and social reintegration.

Temanggung, Central Java, is home to Kojoyo. This region is marked by mountain slopes and fertile volcanic soil. The coffee from this area has a distinctive character, with notes of red fruit and warm spices. Subtle acidity, a full body, and a sweet finish make this a well-balanced cup.

The double fermentation gives the coffee its complexity. First, the harvested cherries undergo a dry, anaerobic fermentation. This is followed by a wet fermentation without yeast. Both steps bring depth and clarity to the profile. Careful drying—both under the sun and in a drying tunnel—and a one-month resting period ensure stability and refinement. The dedication of Wahyu Setiono and his community is present in every sip.