Origins6 regions · Direct trade
Every bean we roast comes from a farm we know, in a region we’ve been to, at a price we set with the grower. Six regions in all — five across Indonesia, one across the border in Timor Leste.
Regions · Six origins we source from
The Gayo highlands sit at 1,400–1,600 MASL. Slow-drying naturals with long fermentation cycles — where our Tier III reserve lots come from.
Volcanic highlands south of Bandung. Wine and honey processes do well here — this is where our Tier II Malabar Wine lot comes from.
Cool volcanic soils, family plots, careful processing. Home of our Double Fermentation Petarangan reserve lot.
East Java sends us washed and natural lots that cup clean. A workhorse origin for our houseblend components and drip-bag arabica.
The Bali highland lots we source lean bright and citric. Small-batch farmers around Kintamani, sourced in micro-lots when available.
Our only cross-border origin. 100% organic farm at 1,200–1,600 MASL. Our Tier I filter workhorse — the coffee we teach beginners on.
Field log · Petarangan · Central Java · 2026
“We came for a sample. Left with a supplier we’ll go back to for years.”
Petarangan sits high in Central Java at 1,400 MASL, worked by family plots and processed with real care. When the sample cupped the way it did, we drove out to see the farm ourselves — because a good sample means nothing if the plot can’t repeat it.
We walked the trees, checked picking timing, talked ripeness. The producer knows his cherries better than we do. Our job upstream is to match his standard to the roast profile — and to come back next harvest.
The result: our Tier III Double Fermentation Petarangan reserve lot. Floral, passionfruit, raisin.
Visit · 2026 · Wonosobo, Central JavaDirect trade · How it actually works
We travel to the farm, cup the current crop, and understand the processing setup. Nothing gets sourced without a farm visit.
Where quality gaps exist, we work with the farmer to standardize drying, fermentation, or picking — and subsidize tools if needed.
Better cup = better price. We set the price with the farmer based on the lot’s SCA cupping score, not the commodity market alone.
Where the crop works, we come back the next year and the year after. Farmers can plan. We can plan. Cafes get consistency.
Upstream · What we owe growers
Quality lots earn a premium above local market price. We publish our reference prices privately to partner farmers, updated at harvest.
Where a farm needs a raised drying bed, a proper depulper, or a moisture meter to hit our spec, we invest — and the farm keeps the equipment.
We share the drying, fermentation, and picking standards that produce cups we can trust. Not proprietary — open, so partner farmers can raise their whole crop, not just Fordo lots.
Multi-season contracts wherever the crop performs. Farmers plan for two harvests, not one hopeful sale.
For growers & processors
If you produce specialty green beans, tell us about your farm and your current lot. We review every submission, cup samples we’re interested in, and open supplier contracts with the growers we want to work with year after year.
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