Indonesia, Java, Candiroto
Indonesia, Java, Candiroto
Couldn't load pickup availability
Candiroto, Java, Indonesia
Barley, Malt, Velvety, Robust, Dark Chocolate, Molasses.
Between Mount Sindoro and Mount Sumbing lies the home of our Javanese partners, the Kojoyo Cooperative and First Light Coffee.
First Light Coffee was founded by Cahyo Pertama, whose name literally translates to "First Light."
The 31-year-old entrepreneur is at the forefront of the youth movement in Candiroto village in the Temanggung district. Coffee is part of his family, although his parents have been spice traders their entire lives.
Originally, the Excelsa variety was grown in this village, but it never really caught on, so Robusta became the native species of this region.
| Producer: |
Kojoyo Cooperative and First Light Coffee |
| Origin: |
Candiroto, Temanggung, Java, Indonesia |
| Roast: |
Light Espresso Roast |
| Altitude: |
800-1100 m.a.s.l. |
| Species: | Coffea Canephora |
| Variety: | BP-409, Tugusari, Banglan |
| Processing: | Honey |
| Harvest: | 2025/2026 |
| Caffeine content: | 99.5 mg caffeine / 25ml espresso |
| Roasted for: | Espresso |
| Preparation: | Portafilter, Moka pot, |
| French Press | |
| Brew recommendation: | Espresso Candiroto |
| Machine: | La Marzocco GS3 |
| Brew ratio: | 1:2- 1.25:2 |
| Extraction time: | 23-27 seconds |
| Temperature: | 88.5-91ºC |
| Packaging: | Bag with aroma valve |
| and zipper | |
| Storage: | Store in a dry and cool place. |
| (Not in the refrigerator) | |
| Reseal well after opening. | |
| Ingredients: | 100% roasted coffee |
| Whole, freshly roasted beans. | |
| More info: | |
| Instagram: |
@firstlightcoffee.id |
| Exporter: | ontosoroh.coffee |
| Importer: | thissideup.coffee |
| Instagram: |
@thissideupcoffees |
A new generation.
Although coffee wasn't the first choice for many of the young people in his group, finding jobs that could provide a living became increasingly difficult. More and more younger members gathered to discuss and consider how they could help themselves find stable alternatives. Since coffee was a tradition in most of their families and the demand for higher quality coffee seemed obviously promising, 20 of them, together with Cahyo, decided to try their hand at specialty coffee – about 10 of them were working as coffee farmers for the first time. The income from coffee farming enabled them to improve their "standing" in society; it was profitable, and collaboration facilitated access to knowledge and resources.
Remarkable.
The farmers in Candiroto have long been Robusta growers, and now the new generation is taking over. Cahyo promotes farms, yields, and professional business management within the community. Young people want to become coffee farmers because it provides them with a good income and a good life.
Processing
Java Candiroto Honey: The ripest red cherries are picked and first soaked before being de-pulped. This is followed by a two-day dry fermentation in plastic bags. The beans are then dried outdoors for 10 days and then rest for 7 days. Finally, they are hulled and sorted according to export quality.
