Lab & FacilitiesTwo roasteries · Yogyakarta
Every bag Fordo ships comes off a Giesen W6A drum, cupped before it leaves. That’s the same rule at Roastery 01 in Magelang and Roastery 02 in Sentolo — two facilities, one profile discipline.
Live · Roast in sessionFacilities · Both roasteries
Roastery 01 · Roastery 02
Magelang st. No. 442
Yogyakarta, Indonesia
Co-located with the cupping lab
Sentolo, Kulon Progo
Yogyakarta, Indonesia
Volume & wholesale production
Inside Roastery 01 · Magelang
3 frames · roast · cup · serve
Machinery · The gear behind every bag
Roaster · QA · Cupping
RoasterGiesen Coffee Roasters · The Netherlands
Our production workhorse. We run the W6A because its drum, airflow, and burner control hold a curve tightly enough to repeat it batch after batch — the reason your shot pulls the same in month six as it did in week one.
QA / CuppingBrewista + SCA reference
Every lot is cupped before it ships. Every batch is cupped after roast. Reference points come from the SCA flavor wheel — not from “we think this tastes fine.”
QA / Moisture & TDSVarious · instrument-grade
LINK moisture / density analyzer for green bean intake. Refractometer on the espresso side for TDS and extraction verification. Numbers first, taste second — then reconciled.
Standards · QA process
Green bean → sealed bag
Every green bean lot receives a moisture and density check on the LINK analyzer. Reject anything above 12.5% moisture or off-spec density.
Output · Lot approved / rejected
Roasted on the Giesen W6A with a documented curve. Every batch logged in Artisan — charge, ROR, first crack, dev%, drop.
Output · Repeatable curve
Cupped within 24 hours of roast against the reference profile for that SKU. Pass = ship. Fail = re-roast or hold for review.
Output · QC pass or hold
Each bag stamped with roast date, batch number, and origin lot. Wholesale portal shows the full chain if a partner asks.
Output · Full traceability
One-way valve pouches, sealed within four hours of roast. Best-by 45 days from roast on the label. Weekly to partner cafes.
Output · In your hands, fresh
Cupping culture
Free · Public · Bring a lot if you have one
The first Saturday of every month we open the cupping lab. Bring your own beans to profile, or come cup what we’re working on next. Cafe owners, home baristas, curious drinkers — anyone. No reservation, no charge.
Follow @fordocoffee for the scheduleStandards · Certifications
Indonesia food & halal standards
Registered · Indonesian food production permit
In process · Certification submitted
In process · Certification submitted
Standards you can taste. Traceability you can read on the bag.
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