Dandy Dharmawan |🥇1st Place
In 2014, while studying in Bogor, I was introduced to the world of specialty coffee. I was fascinated to discover that the same coffee could yield completely different flavor profiles depending on the post-harvest process. This curiosity led me to travel across Java, visiting coffee-producing regions to observe processing methods firsthand.
What I found on the ground was eye-opening—many farmers were still using inconsistent practices: cherries left to rot days after harvest, unripe cherries picked prematurely, and drying techniques that compromised quality. This experience inspired me to take action.
I decided to establish a coffee processing plant near my hometown, close to the Arabica-growing highlands of Ijen. My goal was to improve quality by focusing on post-harvest excellence and to support local farmers in achieving better standards.
Post-Harvest Methods
At our facility, we use both classic and experimental processing techniques:
- Full-washed
- Honey
- Natural
- Anaerobic fermentation
- Carbonic maceration
Our commitment is to highlight the best potential of Indonesian coffee—starting right after the cherry is picked.
