Central Java (Sepakung)
Vins & Bedjo
There are places whose atmosphere cannot be explained but only felt upon arrival. Sepakung, a village in the heart of the island of Java, is one of these rare landscapes. Surrounded by dense jungle, rugged mountain slopes, and one of the mighty volcanoes of the Pacific Ring of Fire, time seems to flow differently here. The village is small, peaceful, and embedded in terraces of rice fields that line the road leading to it — a nearly archaic world of green.
This is where Vins and Bedjo, the producer team behind Kopi Sepakung, work together with their processing station located directly beside the village mosque. With great pride, Bedjo served us his Canephora (Robusta of the Tugusari variety) without hesitation, without qualification, only with joy, conviction, and deep enthusiasm for this species of coffee.
The Robusta harvest in Sepakung usually begins in July and August. When we visited in May 2025, the branches were already hanging heavy with cherries, a clear sign of the plants’ remarkable productivity and vitality. The Robusta plots lie at around 1,100 meters above sea level, surrounded by forest high on the slopes of Telomoyo Mountain, a steep and striking presence that shapes the landscape. Every four years, the eruption of Mount Merapi near Yogyakarta covers the region in a layer of volcanic ash — a geological gift that enriches the soil and supplies the coffee trees with elements that deepen their sweetness, spiciness, and floral aromatics. The profiles that emerge here are truly rare.
In the gardens of Sepakung, farmers grow avocados, lemons, tomatoes, broccoli, cabbage, and chili; some keep livestock as well. In the mornings, families take their produce to local markets, and afterwards they return to work on their coffee parcels. Coffee here is not an isolated agricultural activity but part of a diverse agrarian mosaic that shapes daily life.
Production volumes are still small (about two tons of coffee per year) but together we hope to grow with Vins and Bedjo. Their specialty is an exceptional processing method they call Quattro Anaerobic. The cherries undergo a dry fermentation in four rounds of five days each, resting in blue barrels that create an intensive yet remarkably clean fermentation.
For us, Vins and Bedjo represent the kind of partnership that holds the potential for a bright future. This producing duo embodies a stance we deeply value: respect for the land, pride in Canephora, and the determination to redefine quality through their own skill and effort. We are grateful to walk this path together with Kopi Sepakung.
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