Coffee, which has now become an important part that accompanies various routines of each individual in daily activities, became the beginning of the creation of a special collaboration idea between Tanamera Coffee and Philip Ponk.

Moreover, Tanamera Coffee and Philip Ponk try to tell and bring back stories that can remind everyone about where the cup of coffee that we often enjoy everyday comes from. many people do not realize that it is actually about the extraordinary process and the parties who play a major role and contribute greatly to every cup of coffee we drink, which are the coffee farmers themselves.

On this occasion, through the exclusive merchandise collaboration medium, Tanamera Coffee and Philip Ponk would like to give the greatest appreciation to Indonesian coffee farmers. In this collaborative T-Shirt design, you can find the figure of Pak Wayan, whom we made as a representative of the millions of coffee farmers who have given such great dedication in raising and producing quality Indonesian coffee so that they can compete and are also appreciated at the international level.

In addition, on the other side of the T-Shirt design, we tried to raise the theme of Play With Ponka. where Ponka who is a fictional figure created by Philip Ponk is inviting us to know more about the processes behind the final result of coffee beans, one of which is the harvesting process.

In the end, Tanamera Coffee and Philip Ponk hope that after this we can always remember the great role and contribution of farmers in every cup of coffee we enjoy, because now is the time for us to appreciate them more than ever.

Get exclusive Play With Ponka collaboration merchandise from Tanamera Coffee X Philip Ponk via the button below or visit some of our available outlets.

Tanamera Coffee was proud to be at the Rasa Kuliner event by Marriott Bonvoy on 28-31 October 2021, at Central Park Mall Jakarta. This culinary festival, filled with the best restaurants and bars from Marriott Bonvoy, was attended by visitors and foodies who also tasted the delicious dishes offered by culinary experts from the group.

As the only coffee brand participating in this event, Tanamera Coffee continues to carry our main vision of showcasing the best of Indonesian coffee. At this event, visitors had the opportunity to taste some freshly brewed coffee, complimentary from Tanamera Coffee. In addition, various coffee products were made available, including our Coffee Beans, Coffee Drip, Coffee Capsules and Coffee Tubruk. These were sought after by Indonesian coffee lovers.

The warm interaction between event visitors and us – the Tanamera Coffee team also brightened up and made the Rasa Kuliner event even more memorable. Starting from those who were curious and stopped by to enjoy Tanamera products, to those who became MyTanamera members, the laughter and chatter about Indonesian Coffee enlivened our 4 days at Rasa Kuliner. Many thanks to Marriott Bonvoy and all visitors for their warm welcome and enthusiasm for Tanamera Coffee’s participation in the Rasa Kuliner event. See you again at the next event!

Visit the shopping page and enjoy the full range of products from Tanamera Coffee by clicking the button below.

The wait is over, one of your favorite single origin beans is back!

Coffee beans in the highlands of North Malabar (West Java) have been growing there since the 17th century. Geographically, the Mount Malabar area in Pangalengan, Bandung has an altitude of 1400 – 1800M above sea level, air temperature 15-21C, rainfall 2000MM / year. The combination of the mountain’s position and the climate makes it the ideal home to high-quality Arabica beans.

The process of our Malabar coffee itself has enhanced Tanamera Coffee’s value ‘From Crop to Cup’. We are concerned with the improvement of life and welfare of coffee farmers through better coffee. We are always seeking new and improved ways to differentiate ourselves, moderate our coffee’s flavor profiles, and offer exciting and interesting flavors to roasters and all coffee enthusiasts. 

A few trials and ingenuity can go a long way without having to reinvent the wheel, which is why we’re interested in the increasing popularity of anaerobic-environment fermentation. We hear your call of this favorite Malabar coffee and we’re committing to broaden some principles related to the natural activity in every existing process—in fact, anaerobic-natural fermentation has been practiced for a long time in some places.

So what is the dissimilarity in this anaerobic-natural fermentation? The stainless steel containers that are tightly closed in which the coffee cherries are fermented are reducing oxygen at zero level from the beginning and during the process, while also releasing the carbon dioxide that has been built during the fermentation process. Strengthened by the water and organic microorganisms activity, this process could help separate the cherries skin from the coffee beans.

This particular variant of Malabar coffee includes flavours of tropical fruits, chocolate and tea that is escalated by our anaerobic natural process into one-of-a-kind goodness that will definitely punctuate your mornings. Now you can taste the new Tanamera Coffee Malabar Beans with notes of Cacao Nibs, Banana Bread, Apple Juice, Honey, Black Tea Finish, and Delicate Mouth Feel.

Enjoy your fresh brewed Malabar coffee at Plaza Indonesia, One Pacific Place, Ahmad Dahlan, SDC Serpong and Foodhall (Grand Indonesia).

And grab your beans now before it’s too late! As we only have limited stock for you. 

There’s nothing like a piping hot cup of coffee. It’s one of the world’s most popular drinks, yet Dini Aryani Criddle found a gap in the market. “I could see there was a disconnect between the quality farmers in Indonesia were producing, and where the customer demand was heading,” she recalls.

After living in Australia, a country known for serving some of the best coffee globally, Dini was inspired to transform Indonesia’s coffee industry. “Indonesia had a big coffee industry that mainly focused on commodity coffee,” she says.

“There were minimal premium and specialty grade arabica coffees. I wanted to give coffee lovers a great cup of Indonesian coffee.” It’s safe to say she’s achieved her goal: since starting Tanamera Coffee in 2013, the brand has won 51 international coffee awards, including the Champion International Roaster award at the Melbourne International Coffee Expo in 2015 and 2016.

“I am proud of building a business that only uses 100% Indonesian coffee beans and has won numerous awards,” Dini beams. “This makes all of us at Tanamera Coffee very happy and confident that Indonesian coffee can compete with coffee from other countries. We are looking forward to growing and improving our business locally and internationally.”

Dini envisaged Tanamera Coffee would be international from the get-go since international customers liked higher-quality beans and had more knowledge of where their coffee came from and how it was processed and roasted.

“We are aiming to be in five-plus countries over the next five years,” she says. Ronald Liong, Director of Tanamera Coffee, and the driver behind opening Tanamera Coffee’s first overseas store in Singapore in October 2020, has signed for three more locations that should be open by mid-2021, with plans to expand into two more countries when international borders open.

“One of the three new sites in Singapore will be a roastery,” Ronald explains. “We found that people in Singapore want the freshest beans they can get. We tend to do a lighter roast than other coffee chains, so whenever we open up our outlets, we have to think about how long it will take between roasting and drinking the coffee before it starts to degrade. We want to make sure that we give the best possible experience for people tasting our coffee.”

We push ourselves quite hard because this market is competitive.

The company also aims to keep growing its base in Indonesia, and continually develops coffee farms with processing dedicated fully to Tanamera Coffee. “We’ve developed a proven model for processing coffee on or close to the farm that significantly improves the coffee quality and works as a solid business case,” Dini says.

“Our goal is to produce 100 of these over the coming years with each providing more than 30 tonnes per year of specialty grade coffee and share our knowledge and expertise in the hope that many others do the same. This would significantly help to increase the wealth and wellbeing of our farmers while providing internationally competitive coffee that’s delicious.”

The farm processing model that Tanamera has implemented costs around US$150,000 over two years, with the farmer earning back their investment from each harvest.

“After two years, they have a sustainable, improved income for their families, workers and suppliers,” Dini says. “From the buyer side, the coffee quality is high, consistent and better matched to international pricing for similar grades of coffee.

“We need to work together with farmers; investing time, capital and sharing our knowledge and expertise to support the farmers with facilities to help make their work more efficient and consistent.”

“Coffee is reviewed by its bean quality, including having no insect bites, no sour beans, no black beans and no fungus damage or debris,” Dini explains. “If it scores above 80 points, it becomes a specialty coffee. My goal was and still is to serve customers specialty grade Indonesian coffee across the globe.”

The result is unique, full-bodied and complex flavours with lingering tastes. “There are tasting notes of chocolate, caramel, hazelnut, blackberry jam, tobacco, spicy and citrus,” Dini describes. “The taste varies so much across the country. Tanamera offers coffees from across the whole archipelago, served as both espresso and filter-based coffees.

“In Indonesia, most crops are harvested once per year, with the quality arabicas at higher altitudes. The higher the coffee tree is, the slower it is for the fruit to mature. What it means is that they’re getting more minerals and elements going into the coffee cherry.” The coffee business is a nonstop operation, which requires communication, perseverance and patience to run successfully.

“We push ourselves quite hard because this market is competitive,” Dini admits. “We’re always stretching ourselves to do better. The key to keeping everyone motivated is regular discussion without being too emotional about the results. Our coffee outlets are open seven days a week because that’s what our customers want. We’ve implemented a 24/7 warehouse and delivery operation, and a night shift for our online operations too.”

This article was originally featured in The CEO Magazine Asia May 2021 issue. For the published version, please click here.

Our limited single origin coffee is back!

This harvest originates from Lubuk Gadang, South Solok. The fertile grounds and highlands are the right area to grow high quality coffee beans, at an altitude of 1600 – 1900 MSL. Solok coffee from South Solok is also known as Solok Minang Coffee. Interestingly, it is produced organically by using natural fertilisers without pesticides which results in higher value.

This limited single origin coffee is processed using carbonic maceration natural method. During the Carbonic Maceration process, the cherries are fermented as a whole to break the cell walls of the fruit flesh from the inside and out. This process brings out all the flavours from the flesh into the beans, resulting in more soft and complex taste. Try the smooth acidity, high sweetness and silky body with tasting notes of apple juice, tamarind and almond choco.

Grab yours now before it’s too late! As we only have limited stock for you.

Get a cup of fresh brewed Solok coffee at Plaza Indonesia, One Pacific Place, Ahmad Dahlan, SDC Serpong and Foodhall (Grand Indonesia).

Tanamera Coffee, the Indonesian International Award Winning Coffee Roastery & Café expands to have its very first overseas outlet in the busy and prestigious Central Business District area of Singapore.

Indonesian coffees are famous for producing a wide variety of flavourful long lasting tastes and renowned for being; full bodied, intense, complex, smooth, sweet, syrupy, fruity. With tasting notes of chocolate, caramel, hazelnut, blackberry jam, tobacco, spicy, herbaceous and citrus! This is just a snap shot of how exciting, delicious and different the experience at Tanamera Coffee will be.

Privileged to be part of the recent Change Alley Mall (CAM) renovation, whose history dates back as far as 1822 and has endured the testament of time, the building has now earned the Green Mark Platinum standard for environmental sustainability, water use, materials selected and positive, healthy practices. With the charm of a French shopping arcade with ornate arches, columns and elegant shop-fronts the Tanamera Coffee outlet is easily accessible, as the mall is directly connected to the Raffles Place MRT Station.

Whilst Tanamera Coffee shall keep the daily workforce fully caffeinated with espresso, filter and their famous ‘Cold Brew Crew’ of bottled coffee choices, they shall also be providing an exciting range of Indonesian meals. Among them are Tahu Telur, Bakwan Jagung, Nasi Goreng, Bubur Ayam Jakarta, and the crowd pleasing Rendang for dine in or take away. Tanamera Coffee also provides online delivery and take-aways.

“With the current environment globally it’s a strange time to be opening our first overseas café, nonetheless, there has been a strong demand from both Singaporeans and Indonesians based in Singapore for Tanamera Coffee to bring our coffee quality here. So, we have pressed on to meet this demand and are very excited to meet many new friends and customers. This cafe marks our 20th outlet and we are already scouting for the 2nd Singapore outlet”. Says, Ronald Liong, Director, Tanamera Coffee.

The outlet has implemented the appropriate safety measures with maximum 5 guests per table and 1 metre physical distancing. Hand-sanitisers are provided, all of the baristas and team are wearing masks, and the outlet is disinfected every day.

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