Premium Robusta Coffee from Pasuruan, East Java

Grown on the fertile volcanic slopes of Mount Arjuno–Welirang in Pasuruan, East Java, this Robusta coffee thrives at elevations of 600–900 meters above sea level. Local farmers in areas such as Tutur and Nongkojajar cultivate BP 42 and BP 308 varieties known for their clean earthy aroma, dark chocolate notes, and smooth full body.

Traditionally handpicked and sun-dried, this coffee captures the volcanic character and natural sweetness that define East Java’s heritage cup profile.

Smooth strength. Naturally clean. Sustainably grown.

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Robusta Coffee from Pasuruan, East Java – Premium BP 42 and BP 308 grown on Mount Arjuno–Welirang

The Origin: Pasuruan’s Volcanic Highlands of East Java

On the fertile slopes of Mount Arjuno–Welirang in Pasuruan, East Java, Robusta coffee grows at elevations between 600 and 900 meters above sea level. The volcanic soil, misty mornings, and balanced rainfall nurture BP 42 and BP 308 varieties with a naturally smooth body, dark chocolate depth, and clean finish.

Pasuruan’s coffee landscape lies where volcanic energy meets coastal breeze. The nutrient-rich soils of the Arjuno–Welirang massif sustain coffee trees that mature slowly, resulting in denser beans and more pronounced flavor.

In areas such as Tutur, Nongkojajar, and Tosari, local farmers continue traditional post-harvest practices — handpicking only ripe red cherries and processing them naturally or semi-washed under the East Java sun. These careful methods help maintain clean cup consistency while preserving the authentic character of Pasuruan coffee.

Robusta coffee origin from Pasuruan, East Java, Indonesia – Mount Arjuno–Welirang volcanic highlands

Image used for illustrative purposes.

Altitude

600–900 masl

Varietal

Robusta BP 42, BP 308

Climate

Subtropical highland, volcanic soil

Harvest

June – September

Robusta coffee farmers from Pasuruan, East Java harvesting ripe cherries

Robusta from Pasuruan’s Highland Farmers

In the highland areas of Tutur, Nongkojajar, and Tosari in Pasuruan, East Java, Robusta coffee thrives under the care of local smallholder families. They grow BP 42 and BP 308 varieties on modest plots surrounded by volcanic slopes, continuing long-standing traditions while adapting to improved post-harvest practices.

Most farmers rely on manual hand-picking followed by sun-drying or semi-washed processing. These approaches preserve the natural density and clean flavor typical of East Java’s highland coffee. The result is a cup that carries the balanced character of Pasuruan’s volcanic terroir.

Through Wira Sarwa Asurya, PT Satria Laksamana Segoro works to connect Pasuruan’s farming communities with buyers who value authentic origin and consistent quality. Every collaboration supports local livelihoods and gradual rural development.

Process & Care: From Cherry to Green Bean

In Pasuruan, East Java, Robusta coffee is processed through a blend of traditional local methods and improving quality practices. Farmers apply natural and semi-washed techniques to develop a cup with smooth body, cocoa-like depth, and gentle spice tones. Each step — from careful handpicking to drying — is done with consistency and responsibility, ensuring that the beans maintain their origin character and traceability.

Harvesting Robusta coffee cherries in Pasuruan
Selective Harvesting

Ripe cherries are hand-picked at optimal maturity to preserve sweetness and bean density.

Sorting and pulping Robusta cherries in Pasuruan
Sorting & Pulping

Freshly harvested cherries are sorted and pulped using simple mechanical or manual methods.

Drying Robusta coffee beans in Pasuruan
Sun Drying

Beans are dried on raised beds or clean tarpaulins and turned regularly under the East Java sun.

Hulling and sorting Robusta coffee in East Java
Hulling & Sorting

After drying, beans are hulled and sorted locally to prepare for final cleaning before export.

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Robusta coffee farmers in Pasuruan, East Java

Flavor Journey: Smooth Strength from the Arjuno Highlands

Pasuruan Robusta delivers a full-bodied, low-acid cup with notes of dark chocolate, toasted nuts, and mild spice. The volcanic soils of Mount Arjuno–Welirang contribute to a pleasant mineral sweetness that reflects its highland origin.

Rich chocolate and cocoa base — round, smooth, and satisfying.

Nutty undertones reminiscent of hazelnut and roasted peanut.

Subtle spice and herbal hints from the mountain terroir of East Java.

The natural and semi-washed process enhances sweetness and creamy mouthfeel, resulting in a balanced cup that combines strength with refinement — a hallmark of Pasuruan’s Robusta tradition.

Carefully prepared and selected by Wira Sarwa Asurya under PT Satria Laksamana Segoro, this coffee highlights the potential of East Java to produce quality Robusta beans with traceable origins and careful preparation.

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Sustainability & Traceability

Every lot of Pasuruan Robusta Coffee represents our growing commitment to fair partnership, ecological awareness, and transparent sourcing from East Java’s coffee communities.

Fair Partnership: Wira Sarwa Asurya connects with local farming communities in Prigen, Nongkojajar, and Tutur — upland areas of Pasuruan known for their long tradition of Robusta cultivation. Our approach focuses on relationship-based trade and continuous quality improvement.

Eco-friendly Practices: Many farmers cultivate coffee under natural shade and intercrop with clove or banana trees. Sun-drying methods remain widely practiced, helping preserve sweetness while minimizing energy use.

Traceability from Origin: Coffee is collected and processed locally in Pasuruan’s highland villages, maintaining a clear trace of origin through direct sourcing and consistent post-harvest documentation.

Shared Value: Through collaboration, Wira Sarwa Asurya supports efforts to strengthen farmer capacity and product consistency — contributing to sustainability and long-term community benefit.

Local Farmers

Robusta grown by smallholder families in Pasuruan’s highland villages.

Shade-Grown System

Intercropped with local trees for soil balance and natural ecosystem health.

Sun-Dried Process

Traditional drying under sunlight to maintain flavor and reduce energy use.

Technical Snapshot

General characteristics for roasters and green coffee buyers.

  • Origin: Pasuruan, East Java – Indonesia
  • Altitude: Approximately 700–1,200 masl
  • Varietal: Local Robusta (commonly BP strains)
  • Processing: Predominantly natural or semi-washed, sun-dried
  • Harvest Period: Typically June – October
  • Screen Size: Mostly 15–17
  • Moisture Content: Around 11–12%
  • Cup Character: Full-bodied with notes of dark chocolate, nutty tones, and a clean finish