Grandpa Bedjo - Filter

2 reviews

Imagine a mellow cup that greets you gently from the very first sip.

This coffee opens with a soft, yuzu-like sweetness, followed by smooth layers of tropical fruit and a delicate hint of bubble gum in the finish.
Balanced, rounded — yet quietly expressive.

Behind the cup is the experimental Triple Anaerobic Natural process by Mbah Bedjo and Mas Vincent, crafted to highlight refined fruitiness, gentle acidity, and a natural, composed sweetness.

The result?

A coffee that feels calm and elegant — layered, nuanced, and carried by soft tropical yellow-to-red notes.

If you’re looking for something unique without the intensity, this is the cup that stands out.

In stock

€14,80 EUR

Taxes included.

The Triple Anaerobic Natural process involves three cycles of fermentation and drying:

Fermentation 1: The cherries are sealed in an anaerobic environment for 5 days, then dried under direct sun for 5 hours.
Fermentation 2: A second 5-day anaerobic fermentation is followed by 5 hours of drying under indirect sun.
Fermentation 3: In the final cycle, the cherries undergo another 5-day anaerobic fermentation and are dried with indirect sun until they reach optimal dryness.

High on the slopes of Mt. Telomoyo, this coffee is more than just a process — it’s a story of people, courage, and curiosity.

Mbah Bedjo didn’t start as a coffee farmer. He began small — learning by doing, experimenting, and slowly understanding the land. What started as a humble effort grew into something much bigger. Today, he is one of the pioneers of coffee cultivation and processing in Sepakung Village, helping shape the region’s identity.

Then came Vincent — a new generation, bringing fresh ideas, bold experimentation, and a willingness to take risks.

Together, they formed an unlikely partnership: experience meets innovation.

On the slopes of Mt. Telomoyo, they began pushing boundaries, exploring new ways to express the full potential of their coffee. One result of that journey is their triple anaerobic process — a meticulous method that unlocks vibrant tropical “yellow” notes, layered with a delicate, juicy sweetness.

What you taste in the cup is the result of that collaboration:

the patience of a self-taught farmer, the curiosity of a young innovator, and a shared drive to create something truly different.

A coffee born from tradition, shaped by experimentation — and made to surprise you in every sip.

From the highlands of Central Java, this coffee offers a taste of nature in its purest form.

Grown around Mount Telomoyo and the Temanggung region, these coffees thrive in fertile volcanic soil, cool mountain air, and a landscape shaped by generations of farming tradition.

What makes this region truly special is how the coffee is grown. Instead of clearing land, farmers cultivate coffee under the shade of tall forest trees — an agroforestry system that protects biodiversity, preserves the soil, and helps prevent deforestation. The result is not only better for the environment, but also better in the cup.

On the slopes of Mount Telomoyo, villages like Sepakung benefit from ideal growing conditions that allow the cherries to mature slowly, developing vibrant and expressive flavors. Combined with the rich agricultural heritage of Temanggung, these coffees often show lively tropical and citrus notes, balanced with delicate florals and a refined sweetness.

Behind every cup are dedicated farmers like Mbah Bedjo, whose knowledge and care bring out the best of this land.

A coffee shaped by volcanoes, forests, and a commitment to farming in harmony with nature — bright, elegant, and full of life.

Coffee: 18g

Water: 270 ml

Water temperature: 93–95°C

Grind size: Medium

1st pour: 50 ml — bloom 30 seconds
2nd pour: 120 ml — wait until 1:00
3rd pour: 100 ml — finish at ~2:00

Frequently asked questions

ABout the coffee

Yes. We roast our coffee in small batches every week. After roasting, the beans are rested for at least one week before shipping. This allows them to reach optimal freshness and ensures they’re ready to brew when they arrive.

After roasting, coffee beans naturally release carbon dioxide in a process called degassing. During this resting period, the flavors continue to develop and stabilize. If the beans are used too soon, the coffee may taste unbalanced and produce excessive gas during brewing, leading to suboptimal extraction. In addition, dialing in becomes inconsistent during this phase, making it more difficult to achieve stable and repeatable results.

Typically, our coffee performs at its peak between 2 weeks and 3 months after roasting, when the flavors are fully developed and stable.

Orders and Shipment

Our goal is for every customer to be satisfied with their purchase. If something isn’t right, let us know and we’ll do our best to make it right.We offer a 30-day return policy. Items must be unused, in their original condition, and with püackaging.

Please note that coffee is a fresh product and cannot be returned once the seal opened.

We typically send the coffee every Tuesday and Friday.

Delivery usually takes 2–3 business days after shipping, depending on your location.

Our coffee is sourced directly from farmers and producers across Indonesia.

Roasting takes place in Haan, Germany, where we prepare each batch with a focus on quality, consistency, and freshness.