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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Pasantren | Indonesia
  • Pasantren | Indonesia
  • Pasantren | Indonesia
  • Pasantren | Indonesia

Pasantren | Indonesia


Introducing PASANTREN, a washed process mix of caturra, sigarautang & line-s varietals grown at 1300-1400masl by Pak Cucu in West Java, Indonesia.

Expect to taste: guava, chrysanthemum tea, hibiscus, dried mango, raspberries, star fruit & sprite


    TL;DR:  We say that Core is about people and flavour, and this coffee celebrates that like no other. Our ties to Indonesia through Dani’s family, the stunning cup profile of this coffee, and the truly inspiring humans who brought this coffee to light are all worthy of celebration, so fill your cups and enjoy!


    Pak Cucu is a second-generation farmer, following in the footsteps of his father, a vegetable farmer, and his uncle, a tea farmer. Farming has been ingrained in Pak Cucu’s life since his early years. During school breaks in primary school, he often returned to his hometown to immerse himself in his uncle’s tea farming. After finishing school, Pak Cucu decided to focus on tea cultivation himself.

    Realising the risk of relying solely on one crop due to climate fluctuation and its unpredictability, he began to diversify his crop by growing coffee, as he saw opportunity at the time. After failure in growing Kartika variety, through his curiosity to learn from both personal experiences and external knowledge sharings, Pak Cucu finally settled in cultivating Caturra single variety in 2004.

    Thirteen years into growing Caturra, driven by his growth mindset, Pak Cucu decided to begin learning coffee processing to further value add his product. He started by learning it from his close relative and meticulously documenting all his trials & errors, before  he developed a robust standard operation procedure for his cherry processing.

    He now volunteers as a mentor for a few local & interstate coffee growers, driven by his inspiration to empower fellow growers to elevate the quality of their crop. Pak Cucu believes that growing plants is not only about making money, but the most important thing is to see the plant thrive and water them with love. He wishes for many other Indonesian growers to embrace open mindedness and strong willingness to learn in cultivating and processing coffee, as he sees big potential in the industry and the availability of the resources. To him, sharing knowledge brings happiness, knowing that there will be more great coffee successors in Indonesia.

    If Pak Cucu could make one request to his coffee drinker, he said, “I would like you to criticise my coffee, so then I can further improve my coffee and share the knowledge to fellow growers”

    We’ve taken great care to roast this coffee, keeping a light touch, but promoting as much balance as we can. It’s extremely complex, and has so so much to offer. Our first few trials didn’t really show the full potential of this coffee, but we got there, and we are so excited to share this one.



    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.


    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.


    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.


    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.


    If you’d like more info or tips, get in touch!

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