Between the volcanic peaks of Mount Sindoro and Mount Sumbing in Java lies the home of the Kojoyo cooperative and First Light Coffee. This collaboration has transformed the region’s coffee production, creating sustainable systems, introducing innovative practices like soil testing and organic fertiliser production, and delivering exceptional quality coffees.

This Sindoro lot, grown at an elevation of 1,600–1,800 MASL, highlights the potential of Arabica cultivars such as Kartika, Lini S, and Sigararutang. The Java Sindoro Natural Hydro process begins with the careful selection of only the ripest red cherries, fermented for six days using an Intenso yeast strain. After fermentation, the coffee undergoes a precise drying cycle: open-air drying for three days, dome drying for 14 days, resting for seven days, and additional dome drying for seven more days. The cherries are then hulled, hand-sorted, and rested for one month to ensure optimal quality.

This innovative processing method accentuates a vibrant fruit profile, delivering notes of crisp pink lady apples, syrupy candied figs, and the elegant depth of red wine. The structured, balanced finish makes this filter coffee a true standout, offering a fresh take on Indonesian coffee tradition. It’s a coffee that reflects the harmony and dedication of the Kojoyo cooperative while showcasing the diverse and complex flavours of Java.

Roasted for filter, Indonesia Kojoyo Hydro is perfect for those looking to elevate their coffee ritual with a distinctive and artfully processed coffee.