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Image of hills and mountains of East Java with farmland in foreground. Image has a green wash with monochrome details.  Text overlayed reads "JAVA KONANG SPRINGS NATURAL LACTIC PROCESS, POKMAS WALIDA COOPERATIVE"
Forge Coffee

JAVA Konang Springs Argopuro Lactic Natural Process



TASTES OF: Cocoa powder, nutmeg, nougat, clove, malt, dried fruit.  Full body, long finish.

COUNTRY: East Java, Indonesia

REGION: Argopuro, Tlogosari, Sumbermalang, Situbondo Regency
FARMER/GROWER:Ahmad Muhlisin 

WASHING STATION: Walida Cooperative
VARIETIES: Arabica Lini S795 & Kartika
PROCESSING: Natural Lactic
ALTITUDE: 1200-1600m


The Tlogosari Village, where the coffee beans are grown, has a social non-profit cooperative set up by the villagers for the community’s well-being. The cooperative is called “Walida Cooperative,” led by Ahmad Muhlisin in collaboration with Belift Green Beans. 20% of the profit from the coffee sales goes directly to the social non-profit cooperative, which runs a local K-12 school that educates the villagers. A small percentage goes to the government in exchange for letting the villagers grow coffee there. 

After finishing his studies at the university, Ahmad became more concerned about the education level in his region, so he made efforts to educate the local villagers for free because many of the villagers were not prioritizing education. Many of them opted to quit school after elementary school to settle and work as farmers; others were getting married very early, at ages 14-16, not aware of more opportunities. So he decided to come up with a solution to bring more value-add to his village. 

Ahmad’s coffee is grown at around 1,200 - 1,600 m.a.s.l in the footsteps of Mount Argopuro, in Situbondo Regency, East Java Province of Java Island. He focuses on natural-processed coffee because water supply is scarce in his area, and the government has not been active in helping build irrigation/water supply systems there. The harvest season begins around early May and ends around late July. The coffee varieties grown include Lini S795 and Kartika. 

For their Lactic Process, cherries are carefully picked, cleaned, and sorted, then fermented in anaerobic tanks with added starter cultures, before being dried under the sun on raised beds. After the coffee is dried, it’s hulled and sorted to be prepared and packed for exportation. 


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