Company Profile
We are present with farmers in the highlands of Central Java to bring quality coffee through responsible processes.
AGA Agriculture was born from a love of coffee and determination to develop the potential of local coffee. From cultivation to processing, we have grown into a business that places quality and sustainability as the main foundation.
Based in the volcanic highlands of Central Java, we work closely with Arabica, Liberica/Excelsa, and Robusta farmers. Every step affirms the belief that true quality begins with appreciation for every coffee bean.
Processing Methods
Each method is chosen to highlight varietal characteristics while maintaining flavor integrity from farm to green bean.
Whole cherries dried under the sun
Harvested coffee cherries are washed and sorted to ensure the best quality, then sorted before drying for 12-14 days until moisture content reaches 11-12 percent.
Dried beans are rested for one week before hulling and final sorting to maintain quality consistency.
Outer skin removed, mucilage left attached
Ripe cherries are washed, sorted, and put through a pulper so the outer skin is removed while the mucilage remains attached.
48-hour fermentation followed by 8-10 days of drying until moisture content reaches 11-12 percent before resting and hulling.
Closed fermentation for more than 500 hours
Selected cherries are fermented in closed tanks for 125 hours, briefly dried, then returned to tanks for additional fermentation for 375 hours.
12-14 days of drying followed by resting and hulling produces a wine-like fermentation flavor profile.
Mucilage removed through complete washing
Selected cherries are soaked for 24-36 hours before the pulper separates the skin, then the mucilage is thoroughly cleaned.
8-10 days of drying, one week of resting, and final sorting ensure intact beans free from defects before distribution.
Natural fermentation by wild civets
Wild civets select the best ripe cherries; the beans that come out are washed until sterile then dried for 8-10 days until moisture content reaches 11-12 percent.
After resting and hulling, beans are sorted so only intact green beans carry the distinctive flavor characteristics of civet coffee.
Coffee Bean Journey
Each stage is supervised by field teams to ensure quality and traceability are maintained.
Manual sorting separates perfectly ripe cherries from green or defective fruit before processing.
Initial washing removes dirt and prepares fruit for subsequent fermentation.
Controlled fermentation develops new flavor layers before cherries are dried or reprocessed.
Cherries and parchment are evenly dried under the sun until reaching ideal moisture content of 11-12 percent.
Hulling machines separate the parchment from green beans before entering the final grading process.
Picking in the farm, description: picking in the farm by selecting red-colored cherries.
Coffee Varieties & Origin Regions
Each variety is cultivated with partner farmers using different approaches to achieve the best flavor.
Variety Corridor
Merbabu, Sindoro, Gunung Sumbing (Magelang, Boyolali, Temanggung, Wonosobo)
Persilangan Catimor dan Kolombia yang tahan karat daun dan optimal di ketinggian 1.400 mdpl. Diolah dengan natural, honey, anaerob, dan fully washed untuk profil rasa herbal hingga gula aren.
Varietas unggul Lintong semi kerdil dengan produktivitas tinggi di atas 1.000 mdpl. Flavor cokelat, kacang, rempah, dan buah cocok untuk natural, honey, anaerob, dan fully washed.
Persilangan Catuai yang mudah dipanen di 800-1.200 mdpl meski membutuhkan nutrisi ekstra. Memberi rasa kuat lewat natural, honey, anaerob, dan fully washed.
Turunan Bourbon India dan Liberica (S-288, S-795) yang tahan karat daun di atas 1.500 mdpl. Menawarkan karamel, jambu, kakao, dan kayu manis dalam berbagai metode olah.
Varietas lawas VOC yang dilestarikan bersama KUSIDO Coffee. Body seimbang, keasaman halus, aroma kuat, dan aftertaste elegan menjaga nilai sejarah kopi Jawa.
Mutasi Bourbon berbuah kuning dengan rasa manis seperti madu berpadu jeruk dan cokelat. Masih langka dan diolah natural klasik serta anaerob untuk menonjolkan karakternya.
Mutasi langka Red Bourbon sejak 1930-an dengan profil manis, fruity, dan lembut. Dibudidayakan di Merbabu-Sindoro-Sumbing untuk menjaga kualitas premium.
Variety Corridor
Magelang, Boyolali, Temanggung
Liberica membawa karakter fruity dan smoky, sementara Excelsa menghadirkan keasaman tropis yang kompleks. Keduanya diolah natural klasik dan anaerob dari kebun Temanggung dan Magelang.
Variety Corridor
Magelang, Boyolali, Temanggung
Introduksi tahun 1907 yang tahan karat daun dan adaptif di dataran rendah. Biji kecil berpadu rasa cokelat dan gurih melalui natural klasik serta anaerob.
Varian modern dengan biji besar dan padat, tumbuh organik di 700-900 mdpl. Rasa manis cokelat-karamel semakin menonjol setelah natural klasik dan anaerob.
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