We started roasting coffee in 2018. Back then, we were small—really small. No big setup, no fancy branding, just a lot of curiosity, trial and error, and a genuine love for coffee. We roasted because we wanted to understand coffee better, and honestly, because we believed we could do it right if we took it seriously.
In the early days, everything was hands-on. Every batch mattered. Every mistake taught us something. We spent long hours tweaking roast profiles, tasting nonstop, and trying to figure out how to bring out the best in each bean. Growth wasn’t the goal yet—consistency was.
Growing One Batch at a Time
As time went on, more people started noticing our coffee. Orders slowly increased. We upgraded equipment, improved our processes, and learned how to roast at a larger scale without losing control over quality. That part was harder than we expected. Roasting more coffee doesn’t just mean roasting longer—it means being even more disciplined.
Fast forward to today, and things look very different from 2018.
We’ve now shipped coffee all across Indonesia. In total, we’ve sent out over 100,000 kilograms of roasted coffee, completed more than 30,000 successful transactions, and we’re still counting. That number still feels a bit unreal when we say it out loud.
Still the Same Mindset
Even with that growth, our mindset hasn’t really changed. We still treat roasting as a responsibility. Every bag that leaves our roastery represents our name, and we don’t take that lightly. Whether it’s a café ordering in bulk or someone buying their first bag from us, the expectation is the same: the coffee has to be good.
We still cup regularly. We still argue over small details. We still get excited when a roast turns out exactly the way we hoped—and frustrated when it doesn’t.
Looking Ahead
This journey has never been just about numbers, but we’re proud of how far we’ve come. From a small roasting operation in 2018 to thousands of customers across Indonesia, it’s been shaped by trust, support, and a shared love for coffee.
And we’re not done yet.
As long as there’s more to learn, better coffee to roast, and people willing to drink it, we’ll keep going—one batch at a time.