About Tanamera Coffee

Tanamera Coffee’s journey began with a single dream: to make Indonesia famous for its specialty coffee. Our mission has always been to bring you the very best that Indonesia has to offer. Like the red volcanic soil from which we derive our name, the archipelago has rich, fertile soils, perfect for growing specialty coffee.

Since the very beginning, all of our coffee is proudly sourced from Indonesia, where we work closely with our farmers. From the crop on the farm to the cup in your hand, we are present in every step of the process – planting, maintaining, cherry-picking, processing, roasting, and brewing.

Famous for producing a wide variety of flavourful long-lasting tastes, Indonesian coffees are renowned for being; full-bodied, intense, complex, smooth, sweet, syrupy, fruity. With tasting notes of chocolate, caramel, hazelnut, blackberry jam, tobacco, spicy, herbaceous & citrus! This is just a snapshot of how exciting, delicious, and different our coffees can be.

We take great pride in serving you our finest international award-winning specialty grade arabica coffees. Our passion for coffee, appreciation for the process, and devotion to the community – that is what connects us!

For you, for the people we work with, and for the future of specialty coffee in Indonesia.

Brand History
Tanamera was established with one goal: to introduce Indonesia's specialty coffees to the world.
2015 2016
Participated in Melbourne International Coffee Expo and won the Champion International Roaster Award, beating 800 entries from around the globe. Today, our coffee beans have earned 51 awards... and counting.
Began working together with local farmers across the country in providing education and has been consistently improving the coffee processing facilities ever since.
First Indonesian Arabica Specialty Green Beans shipment to Moscow, Russia.
Upgraded central roastery and warehouse. First international expansion to Singapore.
Cherry Hand-picking
It might sound simple but coffee cherry-picking is actually a very important stage in the process. First of all, only the cherries at their peak ripeness are to be picked. They have higher aromatic oil and lower organic acid content, are sweet, more fragrant, smooth and mellow. Secondly, the picked cherries should be sent straight to the processing area on the same day; this is to prevent the cherries from fermenting. The cherries will then be carefully inspected to ensure they're bruise-free and there are no green or fermented cherries in the mix.
Washing, Drying, and Fermentation
There are different methods to process the harvested cherries, as can be found in the "Coffee Processing" section. Regardless of which method is used, there are some shared key factors. For example, in the washing stage, the quality of the water is undoubtedly substantial. It must be clean, odourless, flavourless, and colourless. Ideally, the processing area should have a fresh-water well or stream. In the drying process, time plays an important role. Dried too quickly or too slowly, dried unevenly, dried and then rewetted, not dried sufficiently -- all these factors can be disastrous to the final quality of the coffee. There's a close relationship between coffee fermentation and coffee flavour and aroma. This is why the fermentation process has to be closely monitored to ensure that the coffee doesn’t acquire undesirable flavour or smell.
After the coffee is rested and hulled (which will take 2-3 weeks to finish), it is then cleaned and sorted. First by the density of bean and by bean size, and then by colour. The colour sorting may require two or three rounds to complete.
This is probably where the fun begins, especially for the roasters. A roaster's job is much like a chef rather than a cook. It's not just about "cooking" the beans; it's to bring the best everything -- flavour, aroma, texture -- out of the beans. At this stage, it's all about the ‘who’ rather than ‘what’. After all, you can have a slice of great meat but you need a great chef to turn it into a great steak.
After that long process, the coffee is finally ready to be packed for you to enjoy. Still, this seemingly simple step of the process is not to be taken lightly. There are a lot of details that require attention. Like how the packaging needs to provide an inert barrier against oxidation and light to ensure the coffee stays fresh, yet accommodate for degassing with the one-way valve. The selection of transportation must also ensure the beans do not get cross-contaminated from smells of other products or are exposed to direct sunlight, extreme temperature, or humidity.
Now it's your turn to have fun. There are different methods of brewing, which you can learn more here (linked to the "Brewing Guide" section).
We have always been inspired by Indonesia's great potential to become a world-leading producer of true specialty-grade coffee. We believe that high-quality coffee starts with two substantial factors: the environment it grows in and the farmers that grow it.
We believe in improving our farmers’ quality of life by practicing fair trade. We also believe that fair trade doesn’t stop at fair deals and better prices. It’s also about educating the farmers. Right from the start, we've been working closely with the farmers, communicating a valuable feedback loop to them on international specialty coffee requirements. By doing so, together we improve both the quantity and quality of the coffee as well as the financial wellbeing of the farmers.
We also constantly research and discover new ways to improve the farming practice to make production more efficient and sustainable, to increase the quality of the coffee itself, all while making sure it's sustainable for future generations. Of course, it’s not just the farmers. We’re also committed to improving the quality of our fast-growing Tanamera Coffee family. From our front-of-house to our roastery team, we believe good communication, welfare and diversity is key.