About Lady Farmer Coffee
Welcome to Lady Farmer Coffee — your trusted coffee supplier from Indonesia. We offer high-quality green beans and roasted beans with authentic taste and rich character. Lady Farmer Coffee is a company that produces both raw and roasted coffee, serving both domestic and international markets. Our wide range of products caters to manufacturers, wholesalers, and export clients.
Lady Farmer Coffee was established in 2016 and began focusing on coffee bean production in 2018. In 2021, we expanded into international markets. We have exported our coffee to several countries, including Japan and Australia. So, you can rest assured about our quality standards—we are experts in the field with proven experience. We offer coffee ranging from premium grade to commercial grade to meet diverse market needs.
Our coffee is sourced from our own plantations and from local farmers around us. Our warehouse is located in Banjarnegara, Central Java, close to the coffee plantations. The Banjarnegara region, situated on the slopes of the Dieng mountains, is one of Indonesia’s major coffee-producing areas. We collaborate closely with local farmers, providing education and guidance on proper agricultural practices—from planting to harvesting—to ensure optimal coffee yield and quality.
Coffee Process
Natural Process
The natural process is the oldest coffee processing method in the world. It is relatively simple but requires a longer drying period. In Indonesia, Robusta coffee is most commonly processed using the natural method, while Arabica can be processed in various ways. Freshly picked coffee cherries are first washed with clean water to remove dirt and residues. Floating cherries are discarded, as they are usually of poor quality, while the sinking ones are considered high-quality. After washing, the cherries are sun-dried either under direct sunlight or in a greenhouse. The drying process typically takes between two weeks to a month, depending on the weather conditions.
FullWash Process
The full wash (or wet process) method is commonly used for Arabica coffee. This method relies heavily on water, starting from the selection of high-quality cherries to fermentation after the removal of the outer skin. Once the cherries are harvested, they are washed to remove dirt and impurities, just like in the natural process. Floating beans are removed to ensure only the best-quality coffee is processed. The outer skin of the beans is then removed using a hulling machine. After that, the beans are washed again and soaked in clean water for at least 12 hours to ferment. It is important to completely remove the mucilage attached to the beans. Once fermentation is complete, the beans are sun-dried—either under direct sunlight or in a greenhouse. The full wash process typically requires a shorter drying time than the natural method. This technique results in coffee with a cleaner, brighter, and sweeter flavor profile.
