Our farm and mill is located in Karo region, North Sumatra, at the elevation ranging from 1400-1600 MASL.

As suggested by the Indonesia Coffee Research Center, we planted the Catimor cultivar – Sigararutang, which were mainly used for research purposes on organic best practice for coffee plants.

Our coffee processing centre started in 2012 with a locally-made small huller and roaster. We begin by learning from the farmers on how to process fully washed coffee. Due to the increase demand for better quality coffee, in 2019 we engaged a CQI licensed Q Grader and Q Processor, Mr. Johan Kwe who help designed and build our current processing centre, upgraded our roasting facility, and created a portfolio of multiple post-harvest processes and experimental process coffees, all with strict adherence to the specialty coffee quality standards.

Today, we have upgraded some of our coffee processing facilities due to increasing demand for our coffee. We have expanded our drying facilities to 3000msq in total which can contain up to 10 tons of dried cherries at the same time.

We also upgraded our fermentation tank that is designed and builded close to the drying facilities. It can accommodate up to 5 tons of cherries in a single process of sorting or fermentation.

As part of Mr. Johan Kwe’s coffee research and education program, we have also explored further on growing other varieties like Gayo-1, Gayo-2, Longberry, Andong Sari and Bourbon, with the goal of diversification and sustainability for our coffee farmer partners.