Last Friday at our Tanamera Coffee Pasaraya Blok M store, we hosted an intimate Media Day session — welcoming a curated group of media partners to connect, converse, and experience what we’ve been preparing behind the scenes.

We would like to extend our sincere appreciation to all media for taking the time to join us, for great conversations, and for covering the session.

Marketeers : https://www.marketeers.com/tawarkan-konsep-baru-tanamera-coffee-rilis-draft-coffee-dengan-3-varian/

Media Indonesia : https://mediaindonesia.com/kuliner/860478/inovasi-produk-coffee-ini-disajikan--kurang-dari-10-detik

Viva : https://lifestyle.viva.co.id/kuliner/7905-keistimewaan-draft-coffee-inovasi-kopi-cepat-tanpa-gula-tapi-rasa-tetap-smooth

Medcom.id : https://www.medcom.id/gaya/kuliner/nbw51qDK-tren-kopi-cepat-saji-makin-diminati-anak-muda

Hops.id : https://www.hops.id/viral/29416722104/kenalan-dengan-draft-coffee-kopi-keran-yang-lagi-tren-mirip-minuman-tap-di-bar-bikinnya-cuma-10-detik

Marketing.co.id :

https://marketing.co.id/tawarkan-konsep-baru-tanamera-coffee-rilis-draft-coffee-dengan-3-varian/

Warta Ekonomi : https://wartaekonomi.co.id/read601172/industri-kopi-terus-menggeliat-kini-ada-inovasi-penyajian-cepat-draft-coffee

Suaracom : https://www.suara.com/lifestyle/2026/02/14/084605/10-detik-jadi-gebrakan-draft-coffee-tanamera-kopi-ngebut-rasa-nusantara

VOI : https://voi.id/lifestyle/558598/menikmati-kopi-draft-di-tengah-kesibukan-jakarta-cepat-segar-dan-tanpa-es

Kontan : https://lifestyle.kontan.co.id/news/tanamera-coffee-kembangkan-sistem-draft-sajikan-kopi-kurang-dari-10-detik?_ga=2.101316097.1873046850.1770197201-373513372.1770197201

Bisnis Trust : https://www.bisnistrust.com/2026/02/inovasi-draft-coffee-tanamera-coffee.html

Mimbar Nusantara : https://mimbarnusantara.com/ekonomi/44950/misi-tanamera-coffee-promosikan-kopi-nusantara-ke-dunia/

The afternoon unfolded as an open and engaging dialogue. Guests experienced the concept firsthand, explored the process, and shared insights on how Indonesian specialty coffee continues to evolve in today’s fast-paced environment.

Beyond the presentation itself, the gathering reflected something more meaningful — a shared appreciation for innovation that remains grounded in origin.

Thank you once again for being part of this moment. We look forward to continuing the conversation and shaping the future of Indonesian coffee together.

At Tanamera Coffee Indonesia, we believe that a great coffee experience is more than just what’s inside the cup — it’s about the atmosphere that surrounds it. Every detail within our space is crafted with intention and meaning, including one unique element you might not immediately notice: our tabletops made from authentic Lava Stone, sourced from Mount Merapi in Central Java.

This material is far from ordinary. Lava Stone is formed naturally from volcanic eruptions of one of Indonesia’s most active stratovolcanoes, Mount Merapi. From the raw power of nature, this volcanic rock is transformed into striking surfaces now found in select Tanamera Coffee locations. Each piece carries its own story — of time, of earth, and of Indonesia’s natural heritage.

The process behind each tabletop is just as remarkable as the stone itself. The Lava Stone is cut using traditional, centuries-old techniques, and every piece is individually shaped and finished by the hands of local artisans. It is then glazed at high temperatures with natural pigments, resulting in a surface that’s not only visually stunning but also incredibly durable.

By nature, Lava Stone possesses exceptional qualities: it’s fire resistant, UV color stable, stain-resistant, scratch-resistant, waterproof, and antibacterial. These intrinsic properties make it an ideal material for public spaces like coffee shops, where a table becomes more than just a surface — it’s a gathering point for moments and stories to unfold.

For us, a table isn’t just a place to set down a cup of coffee. It’s where conversations happen, ideas are sparked, and first meetings turn into lasting memories. And when that table carries a story of its own — about the land it came from, the people who shaped it, and the traditions it represents — it adds even more meaning to the experience.

We hope that when you sit down for a cup of coffee at one of our Lava Stone tabletops, you’ll feel something beyond the aroma and taste. You’ll feel a connection, a sense of place, and a celebration of Indonesia’s rich natural and cultural legacy that we proudly bring to every detail of our space.

Motivated by a vision to elevate Indonesia’s coffee scene, Dini Criddle founded Tanamera Coffee in 2013. In this exclusive interview, she reveals the meticulous process and unwavering commitment to quality in offering exceptional specialty coffees that have earned the brand international acclaim, including its promising future in the international market.

Q: Can you tell us about the journey that led you to create Tanamera Coffee?

A: Growing up in Indonesia, coffee was always around me. But in Australia, I saw a thriving coffee scene, fuelled with high-quality beans. It felt like a missed opportunity for Indonesia, which was home to some of the world’s best plantations. I envisioned Tanamera Coffee as a symbol of the lava flowing from the volcanoes, enriching the red land – the name was derived from Indonesian word for land (tanah) and red (merah).

Q: Tanamera Coffee has garnered numerous international awards. Can you share some insights into how you built a brand that consistently delivers quality and stands out in a competitive market?

A: Our core values are passion and quality. So we start from the beginning, partnering with farmers, ensuring meticulous care for their crops, hand-picking only the ripest cherries and then processing them with daily oversight for weeks. Back at the roastery, we have experts that use cutting-edge tech to unlock each bean’s unique flavour profile. This consistency makes us constantly innovate to keep our award-winning coffee exciting.

Q: Your vision for Tanamera Coffee includes expanding internationally. What strategies have you employed to achieve this, and what obstacles have you encountered along the way?

A: The Indonesian archipelago offers a wide range of flavours, with notes of chocolate, caramel, citrus and many more – a fact that the international market is often unaware of. While maintaining our core brand values, we have to adapt our offerings to the local preferences of different markets. We have encountered obstacles such as navigating different regulatory environments, facing the high fixed cost of Singapore, and overcoming preconceived notions about Indonesian coffee.

Q: Could you elaborate on the importance of maintaining close relationships with coffee farmers and the impact your initiatives, such as the farm processing model, have had on their livelihoods?

A: It is vital; we see farmers not just as suppliers, but as valuable partners in our journey to bring out the best in Indonesia’s exceptional coffee. This shared vision of success is the driving force behind everything we do. Initiatives such as our on-farm processing model are a testament to this commitment. We provide capital, training, resources and facilities, helping to improve the health and wealth of the farmer community. By empowering farmers with the tools and knowledge they need, we ensure a sustainable future for both their livelihoods and the quality of our coffee.

Q: In what ways does Tanamera Coffee differentiate itself from other coffee chains, particularly in terms of sourcing, processing and roasting beans?

A: Unlike many chains that offer generic blends, we specialise in single-origin beans from various renowned regions of the archipelago, allowing coffee lovers to experience the unique flavour profiles of Sumatra, Bali, Java, Sulawesi and beyond. Tanamera Coffee is truly crop to cup; we are fully immersed in the day-to-day operations, and since winning the Champion International Roaster in Melbourne twice, we have focused on enhancing both the quality and quantity of specialty coffee. Additionally, our rapidly growing wholesale business supplies our specialty coffees to different industries, including hotels, restaurants and cafes.

Q: As a leader, how do you foster motivation and collaboration within your team, especially considering the demanding nature of the coffee business?

A: We do that through growth opportunities, open communication and a focus on work-life balance. Offering competitive benefits and celebrating wellbeing helps create a happy, healthy team. We encourage leaders to explore Indonesian coffee heritage, attend cupping sessions and understand our farmers’ dedication, fostering a shared purpose. Recognising individual achievements and collective efforts is also key to maintaining a motivated team.

Q: Looking ahead, what are your aspirations for Tanamera Coffee, both domestically and internationally, and how do you plan to achieve them?

A: We plan to expand our footprint across Southeast Asia, particularly in Indonesia, Singapore and Malaysia. We are also assessing other markets for potential expansion, though our immediate focus remains on strengthening our presence in these three countries. We will continue to launch new cafés in strategic locations, showcasing the diversity of Indonesian specialty coffee. For our wholesale business, we aim to grow in each country we operate and pursue export opportunities. Our journey is about sharing our passion for Indonesian specialty coffee, cup by cup.

Brewing Up Success at ICBS!

We are still excited about the incredible

International Coffee & Beverages Show

(ICBS) in Kuala Lumpur! It was inspiring to

connect with so many coffee enthusiasts

and industry friends. We look forward to

seeing Tanamera Coffee continue to

develop in Malaysia.

Sensatia Botanicals, a leading natural skincare brand, and Tanamera Coffee, a sustainable specialty coffee company, are excited to announce the launch of our new Coffee Body Scrub.

The Coffee Body Scrub is made with upcycled specialty coffee grounds from the brewing process, which helps to reduce waste and conserve resources. 

The Coffee Body Scrub also contains papaya and shea butter, which are both known for their skin smoothing and moisturizing properties. When topically applied the naturally exfoliating effects of the coffee grounds help remove dead skin, improving blood circulation and reducing the appearance of cellulite.

“We are excited to partner with Sensatia Botanicals to launch this innovative new product. We are committed to sustainability, and we are proud to partner with a company that shares our values”, said Dini Aryani Criddle, CEO of Tanamera Coffee. 

The Coffee Body Scrub is available now at Sensatia Botanicals, Tanamera Coffee outlets, and Tokopedia.

This article was originally featured in The Peak Magazine (March 2017 issue). Written by Ranjit Jose.

Dini Criddle and her husband enjoy coffee and, having lived and travelled a lot through Australia, Asia Pacific and Europe could see a big difference in the quality of coffee to what was then being served in Indonesia. “This was the beginning of the third Wave of Coffee,” Dini says. “Small batch artisan coffee roasters inside cafes where the roaster aims for perfection from every batch of coffee roasted, it was very inspiring. I could see opportunities for this to work in Indonesia as the coffee tasted delicious, the roaster’s and baristas were very friendly, sharing all their knowledge yet Indonesia as one of the worlds largest coffee exporters was serving a lot of commodity level, bitter coffee that had the consumer adding spoons of sugar! ”

In late 2013, they opened a very small Tanamera Coffee Indonesia in Thamrin City Office Park, with a coffee roaster inside the café and started producing specialty grade Arabica coffee that is sourced solely from

Indonesia. The baristas and roasters integrated with the customers and explained all the intricacies of every coffee served. Dini notes that initially customers automatically went to add sugar and they explained that it wasn’t necessary as the coffee had a lot of natural sweetness and body. “We now get many thanks for this advice from our clients, especially females who are always weight conscious as they all now have coffee with no sugar added ” Dini notes.

Director John Lee sources specialty grade Arabica coffee beans directly from farmers from across Indonesia. He spends around four months per year on the road, tasting and checking the quality control and processing of beans from every coffee region. This is often from small lot farmers in hard to get to locations but has the benefit of providing Tanamera with unique and distinctive flavours that are enhanced through the careful and skillful roasting profiles developed for each bean type. They use Giesen Coffee Roasters in all of the roasting locations and have become Giesen distributors as well. “We see it as essential to have the best equipment and best staff so we can do justice to the best beans from across the whole Indonesian Archipelago,” she notes.

“I think what makes Tanamera unqiue is our passion for perfection using only Indonesian Coffee, our aim is to have Indonesia widely recognised internationally for producing specialty grade coffee. It’s a big task as it is currently such a small percentage of coffee produced in Indonesia, but we will continue to push as it will benefit lots of Indonesians from the farmers and farm workers right up the supply chain to the server in a café,” Dini notes.

The two most popular orders are Espresso and Filter for the V60 pour over that is very popular for the light roasted single origin beans.

Dini is optimistic about the rise of cafe culture here in Jakarta and in Indonesia at large.

“It’s great to see all the new entries to the market and hope that many of these stay progressive and commit to helping push the improvement of Indonesian Coffee from the farmers bean quality and availability through to knowledgeable and skillful baristas serving the every growing and more knowledgeable base of coffee lovers,” she says. ” The good ones will continue to innovate and start roasting (if not already) and this will ensure they have something unique to offer which in turn should help keep the customers happy and returning every day for their coffee fix. We are working with everyone who can help Indonesia become a nation of quality coffee lovers and producers.” she adds.

The Thamrin City location provides a barista training class where staff are trained on the history of coffee, how to make the different drinks on offer and to make latte art. Courses are given to the staff for 7 hour blocks two to three times a week.

Gerry Saputra is the Store manager at the company’s Pacific Place location and notes that customers there opt for a range of options from the flores and toraja beans to the malabar beans with the tropical fruit taste of the roast. “The key ingredients to a great cup of coffee are the barista and the bean” he says.



Coffee is no longer ‘just a beverage,’ and cafes are more than iust locations for a good cup of coffee. In addition to good food and a welcoming atmosphere, spaces such as Tanamera give us the option to ponder life – over a strong, serious brew.

This article was originally featured in Southeast Asia Globe (October 2018 issue). Written by Janelle Retka.

In the Bahasa Indonesian language, tanah merah means “red earth”. To Dini Aryani Criddle, this phrase represents the lava that boils within the thousands of volcanos that dot her country. It also represents the rich soil of the Indonesian mountainsides, one of the most prominent sources of global coffee exports. But while Indonesia has long been known for the quantity of coffee beans it shipped overseas, quality has not always been its trademark. Five years ago, Dini struck out to change that with Tanamera Coffee. “We’re famous for commodity coffee, which is not bad, but I really want to make Indonesia famous for specialty coffee,” she said. “That’s why we want to improve Indonesian coffee to the international standard. Because the potential is there, and the soil and everything is there. People just don’t know.”

In 2013, Indonesia exported 534,000 tones of coffee around the world, making it one of the top ten coffee exporters worldwide. That same year, local consumption had an unexpected uptick. “Consumption is rising. A 15% increase will be the conservative estimate, and we may see a maximum increase of 30%,” one international dealer told Reuters at the time. This was the start of the third wave of coffee in Indonesia, a turning point in the local coffee industry that Tanamera is considered to have played a key role in.

Inspired by the robust gourmet coffee shop scene Dini had enjoyed during holidays in Australia – which sources a lot of its beans from Indonesia – Dini opened a quaint coffee shop in Jakarta’s Thamrin City in early 2013 with the financial backing of her husband. She had a small staff and a big vision of both changing the local perspective on coffee and expanding her brand abroad within five years.

“The aim was to develop a 100% Indonesian business using Indonesian coffee [of] the highest international standard,” she said. The idea was to be a local trendsetter – driving income for local coffee farmers and making gourmet coffee a part of Indonesians’ daily ritual. “The hope is for many other [local shops] to do the same… to bring benefit to the whole Indonesian coffee industry. Because [there are] a lot of farmers here – there are 2 million farmers – but most of them are very poor.

Initially, Tanamera’s sole shop sourced coffee cherries from local farmers through middlemen, and processed and roasted the beans in-house. The beans were sold to local hotels and enjoyed by customers as Americanos, lattes and cappuccinos. But Dini wanted customers and farmers to be linked in some way. So with every order, baristas would share the story of where the beans of the day came from and the flavours that make each single-origin variety – meaning coffee from a specific region – stand out. “We normally have two grinders. One is a blend and one is single origin,” she said. “When we first opened… most of [our customers] didn’t know cappuccinos, lattes or anything. A lot of them would drink their coffee with sugar.”

As customers became accustomed to the daily explanation of their coffee’s source, their palates became attuned and their understanding of coffee stretched beyond the basics of espresso styles to the flavour notes of a bean: was it chocolaty? Earthy? Spicy?

“Now, every time they order, [they ask], ‘What is the coffee today? Is it Solok?’ Solok meaning the area of [West] Sumatra. ‘Or Kerinci, somewhere in Jambi, or Toraja, or Bali?” she said, imitating voices of coffee customers.

One Tanamera customer came in with an extraordinary level of expertise on Indonesian coffee -right down to the hint of spice that the local soil gives the coffee beans. He’d worked as a coffee exporter to Korea for years. His name was John Lee.

One day, Dini asked him to evaluate a bean she was sending to an overseas competition. “He went through everything in detail: the resting, roasting, profile, etc… And I really liked it when he actually explained about the green bean itself. So the next day I hired him.”

With John leading the way, Tanamera started working directly with local farmers rather than sourcing through middlemen, teaching them how to amplify their yield and improve the quality of the beans they produce. Tanamera set out to find each farmer’s flavour profile.

This started with farmers coffee cherries, each of which cradles two “green beans” side by side inside their skin. John taught farmers to pick them from the coffee trees only when the cherry had fully matured to red from its initial green. John examined each batch of cherries bought from farmers, tossing any damaged cherries to purify the flavour of the beans that ended up in the roast. They would then be processed in house – washed, fermented, dried and rested – before being roasted and served as a Tanamera single origin or blend.

In 2015, Dini felt they had made enough progress to test the waters. They sent baristas to the Melbourne International Coffee Expo, where they took the title of Champion International Roaster in a blind taste test against hundreds of roasters from around the globe. In 2016, they stole the title again, and in the years since, they have won over 40 medals at various competitions.

Still in its infancy, Dini’s company had transformed the way its customers thought about coffee, and its beans had achieved international acclaim. Tanamera also had partnered with high-end Seattle coffee gear producer Slayer, becoming the exclusive distributor of its high-end espresso makers in Indonesia.

Tanamera’s brand continued to expand, with shops opening across Jakarta and Bali. By the end of 2018, there will be 15 shops, including its first international store in the centre of Singapore’s financial district, and a staff of some 300 Indonesians. An additional 15 stores are slated to open in 2019. And as Tanamera has expanded, other shops have also popped up across Indonesia, jumping on board the growing interest in coffee. But Dini said this isn’t competition – it’s the movement she hoped to create.

Dini intends to continue moving overseas, but she’s even more keen to hone the craft of local farmers to ensure the quality continues to increase back home. She said one of the biggest hurdles along the way was finding farmers worth investing in and building trust between them.

John has helped the roughly 15 farming communities with which they have built strong relationships and increasingly high-quality yields to continually perfect their practices. He’s now helping some farmers build the infrastructure they need to process their own cherries so they can sell the processed green beans at a higher price. A perfectionist at heart, he’s never quite satisfied with the current quality – but the growing value of the beans and recognition overseas should allay any concerns.

Still, Dini hopes to invest in farmers even more. She has plans to open a coffee school in the hills of Bali near a farming community they work with.

“We would like to build a school for coffee: for roasting, for coffee [growing]. Why? So the next generation does not just go to the city, but actually takes care of their village,” she said. “They’ve already welcomed us, so I would like to do more and more [to give back to the farmers].”

Looking back on her achievements so far, Dini laughs.

“Achieving international recognition with the back-to-back awards… and only using 100% Indonesian coffee – I mean, honestly, I almost can’t believe it. But for me, that’s the best experience.”

Despite her company’s quick rise to fame, there’s a long wav to go until Dini will be satisfied that she has brought home the fame she feels her country’s coffee deserves. Some might say her goals for the coffee brand have already been achieved in five short years, but it’s clear Dini has barely scraped the surface of tanamera.

While many of us enjoy a cup of coffee every day, have you ever thought, what happened to our coffee waste?

Whether at homes or at stores, coffee waste turns out to be a significant concern among the coffee enthusiasts. Usually, the coffee ground leftovers are just wasted and these end up on the landfill.

As a part of the community and to promote sustainability, Tanamera Coffee proudly presents the new #TCSustainabilitySeries.

Collaborating with a ceramic studio, Manakala, Tanamera Coffee takes an initiative to utilize the coffee waste as the second line-up for this series.

Producing coffee grounds everyday, cups from it are crafted with attractive designs and colors that you will not guess it comes from waste. Sipping your coffee comes with the sense of environmentally friendly by using the cups made from the coffee waste.

Take a small step for taking care of our environment! Grab your very own Tanamera Coffee Environmentally Friendly Cups now! 

Available at nearby outlets and online platforms.

The invention of the coffee capsule has revolutionised coffee making. Today, coffee drinkers can enjoy the pungent aromas and rich flavours of world-class coffee easily and conveniently using automatic coffee machines.

While we still love opening up a coffee bag and brewing our favourite coffee, Tanamera Coffee at Home series is proud to present the XiaoMi Mijia S1301 Coffee Capsule Machine: a compact and beautiful coffee capsule machine that will allow you to prepare barista style coffee in the comfort of your home, office or anywhere.

With an all-white stylish design, this machine will seamlessly match any interior. The capsule bin and cup base tray are easy to dismantle, making it very easy to clean.

Light in weight yet with a large capacity water tank the machine, the XiaoMi Mijia S1301 Coffee Capsule Machine is compatible with all our Tanamera Coffee Capsules. From Toraja to Rasuna, you can brew all our coffees in a perfect Tanamera style.

Buy the XiaoMi Mijia S1301 Coffee Capsule Machine and get a whole month supply of Tanamera Coffee Capsules: 30 coffee pods for your 30-day caffeine need on us!



Available through our e-commerce platforms and selected outlets.

The wait is over, one of your favorite single origin beans is back!

Coffee beans in the highlands of North Malabar (West Java) have been growing there since the 17th century. Geographically, the Mount Malabar area in Pangalengan, Bandung has an altitude of 1400 – 1800M above sea level, air temperature 15-21C, rainfall 2000MM / year. The combination of the mountain’s position and the climate makes it the ideal home to high-quality Arabica beans.

The process of our Malabar coffee itself has enhanced Tanamera Coffee’s value ‘From Crop to Cup’. We are concerned with the improvement of life and welfare of coffee farmers through better coffee. We are always seeking new and improved ways to differentiate ourselves, moderate our coffee’s flavor profiles, and offer exciting and interesting flavors to roasters and all coffee enthusiasts. 

A few trials and ingenuity can go a long way without having to reinvent the wheel, which is why we’re interested in the increasing popularity of anaerobic-environment fermentation. We hear your call of this favorite Malabar coffee and we’re committing to broaden some principles related to the natural activity in every existing process—in fact, anaerobic-natural fermentation has been practiced for a long time in some places.

So what is the dissimilarity in this anaerobic-natural fermentation? The stainless steel containers that are tightly closed in which the coffee cherries are fermented are reducing oxygen at zero level from the beginning and during the process, while also releasing the carbon dioxide that has been built during the fermentation process. Strengthened by the water and organic microorganisms activity, this process could help separate the cherries skin from the coffee beans.

This particular variant of Malabar coffee includes flavours of tropical fruits, chocolate and tea that is escalated by our anaerobic natural process into one-of-a-kind goodness that will definitely punctuate your mornings. Now you can taste the new Tanamera Coffee Malabar Beans with notes of Cacao Nibs, Banana Bread, Apple Juice, Honey, Black Tea Finish, and Delicate Mouth Feel.

Enjoy your fresh brewed Malabar coffee at Plaza Indonesia, One Pacific Place, Ahmad Dahlan, SDC Serpong and Foodhall (Grand Indonesia).

And grab your beans now before it’s too late! As we only have limited stock for you. 

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There’s nothing like a piping hot cup of coffee. It’s one of the world’s most popular drinks, yet Dini Aryani Criddle found a gap in the market. “I could see there was a disconnect between the quality farmers in Indonesia were producing, and where the customer demand was heading,” she recalls.

After living in Australia, a country known for serving some of the best coffee globally, Dini was inspired to transform Indonesia’s coffee industry. “Indonesia had a big coffee industry that mainly focused on commodity coffee,” she says.

“There were minimal premium and specialty grade arabica coffees. I wanted to give coffee lovers a great cup of Indonesian coffee.” It’s safe to say she’s achieved her goal: since starting Tanamera Coffee in 2013, the brand has won 51 international coffee awards, including the Champion International Roaster award at the Melbourne International Coffee Expo in 2015 and 2016.

“I am proud of building a business that only uses 100% Indonesian coffee beans and has won numerous awards,” Dini beams. “This makes all of us at Tanamera Coffee very happy and confident that Indonesian coffee can compete with coffee from other countries. We are looking forward to growing and improving our business locally and internationally.”

Dini envisaged Tanamera Coffee would be international from the get-go since international customers liked higher-quality beans and had more knowledge of where their coffee came from and how it was processed and roasted.

“We are aiming to be in five-plus countries over the next five years,” she says. Ronald Liong, Director of Tanamera Coffee, and the driver behind opening Tanamera Coffee’s first overseas store in Singapore in October 2020, has signed for three more locations that should be open by mid-2021, with plans to expand into two more countries when international borders open.

“One of the three new sites in Singapore will be a roastery,” Ronald explains. “We found that people in Singapore want the freshest beans they can get. We tend to do a lighter roast than other coffee chains, so whenever we open up our outlets, we have to think about how long it will take between roasting and drinking the coffee before it starts to degrade. We want to make sure that we give the best possible experience for people tasting our coffee.”

"We push ourselves quite hard because this market is competitive."

The company also aims to keep growing its base in Indonesia, and continually develops coffee farms with processing dedicated fully to Tanamera Coffee. “We’ve developed a proven model for processing coffee on or close to the farm that significantly improves the coffee quality and works as a solid business case,” Dini says.

“Our goal is to produce 100 of these over the coming years with each providing more than 30 tonnes per year of specialty grade coffee and share our knowledge and expertise in the hope that many others do the same. This would significantly help to increase the wealth and wellbeing of our farmers while providing internationally competitive coffee that’s delicious.”

The farm processing model that Tanamera has implemented costs around US$150,000 over two years, with the farmer earning back their investment from each harvest.

“After two years, they have a sustainable, improved income for their families, workers and suppliers,” Dini says. “From the buyer side, the coffee quality is high, consistent and better matched to international pricing for similar grades of coffee.

“We need to work together with farmers; investing time, capital and sharing our knowledge and expertise to support the farmers with facilities to help make their work more efficient and consistent.”

“Coffee is reviewed by its bean quality, including having no insect bites, no sour beans, no black beans and no fungus damage or debris,” Dini explains. “If it scores above 80 points, it becomes a specialty coffee. My goal was and still is to serve customers specialty grade Indonesian coffee across the globe.”

The result is unique, full-bodied and complex flavours with lingering tastes. “There are tasting notes of chocolate, caramel, hazelnut, blackberry jam, tobacco, spicy and citrus,” Dini describes. “The taste varies so much across the country. Tanamera offers coffees from across the whole archipelago, served as both espresso and filter-based coffees.

“In Indonesia, most crops are harvested once per year, with the quality arabicas at higher altitudes. The higher the coffee tree is, the slower it is for the fruit to mature. What it means is that they’re getting more minerals and elements going into the coffee cherry.” The coffee business is a nonstop operation, which requires communication, perseverance and patience to run successfully.

“We push ourselves quite hard because this market is competitive,” Dini admits. “We’re always stretching ourselves to do better. The key to keeping everyone motivated is regular discussion without being too emotional about the results. Our coffee outlets are open seven days a week because that’s what our customers want. We’ve implemented a 24/7 warehouse and delivery operation, and a night shift for our online operations too.”



This article was originally featured in The CEO Magazine Asia May 2021 issue. For the published version, please click here.

Our limited single origin coffee is back!

This harvest originates from Lubuk Gadang, West Solok. The fertile grounds and highlands are the right area to grow high quality coffee beans, at an altitude of 1600 – 1900 MSL. Solok coffee from West Solok is also known as Solok Minang Coffee. Interestingly, it is produced organically by using natural fertilisers without pesticides which results in higher value.

This limited single origin coffee is processed using carbonic maceration natural method. During the Carbonic Maceration process, the cherries are fermented as a whole to break the cell walls of the fruit flesh from the inside and out. This process brings out all the flavours from the flesh into the beans, resulting in more soft and complex taste. Try the smooth acidity, high sweetness and silky body with tasting notes of apple juice, tamarind and almond choco.

Grab yours now before it’s too late! As we only have limited stock for you.

Get a cup of fresh brewed Solok coffee at Plaza Indonesia, One Pacific Place, Ahmad Dahlan, SDC Serpong and Foodhall (Grand Indonesia).

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Tanamera Coffee Indonesia will make the first export of premium coffee from Indonesia to Russia on December 4, 2019. This delivery is a follow-up to the Indonesian Coffee Festival in Russia held by the Indonesian Embassy in Moscow on October 11, 2019. The export of premium Indonesian coffee is worth 2 billion Rupiah or the equivalent of 19.2 tons. In accordance with the MoU of Tanamera Coffee Indonesia with business partners in Russia, the plan is that this shipment will be followed by further coffee exports to the country.

The potential of Indonesian coffee for the Russian market is huge. In 2018, Indonesia became the 11th largest coffee exporter in the world, namely 3,628 tons with transactions worth USD 9.1 million. Meanwhile, the total imports of Russian coffee reached 196 thousand tons or valued at USD 592.9 million. The first position of Russia's largest coffee importer is Vietnam (96 thousand tons), followed by Brazil (34 thousand tons), Italy (14 thousand tons), India (6 thousand tons) and Germany (6 thousand tons).

The premium coffee beans of Tanamera Coffee Indonesia that will be exported to Russia are:

1. Gayo Wet Hulled Grade 1
2. Gayo Natural Grade 1
3. Kerinci Natural Grade 1
4. Toraja Semi Washed Grade 1
5. Central Java Honey Grade 1
6. North Malabar Washed Grade 1
7. Bali Semi Washed Grade 1
8. Bali Fully Washed Grade 1

To date, Tanamera Coffee Indonesia have won 51 medals at the Melbourne International Coffee Exhibition. Tanamera Coffee Indonesia strongly believes in and is proud of the quality of Indonesian coffee and will continue to serve high quality Indonesian coffee beans, as well as ensure the improvement of the welfare of coffee producers and farmers in Indonesia along with the development of the industry.

Explore Our Beans Now