Toraja Coffee: What Sulawesi's Best-Known Origin Actually Tastes Like
Koro Roasters
Toraja Coffee: What Sulawesi's Best-Known Origin Actually Tastes Like

Sulawesi, Celebes, Toraja and Kalosi are four names that end up on the same bag. An Indonesian roaster explains what each one actually means, what Toraja coffee tastes like, and how to buy it well.

Indonesian Coffee: A Guide to the Regions and How to Choose Yours
Koro Roasters
Indonesian Coffee: A Guide to the Regions and How to Choose Yours

A Bali roaster's guide to Indonesian coffee: how Aceh, Sumatra, Java, Bali, Flores, Sulawesi and Papua actually differ in the cup, what giling basah does, and how to pick the one that suits how you brew.

Screenshot of roasting software showing a roast plan and reference curve for a Kamojang coffee batch
Alain Scialoja
What Running a Real Roastery Taught Us About Coffee Roasting Software

Running Koro changed how we think about roasting software. From the outside, coffee roasting software can look like a tool...

Portrait of Koro Roasters founder Alain Scialoja
Alain Scialoja
Dari Robotika ke Roasting: Kenapa Saya Tinggalkan Dunia Teknologi untuk Kopi Indonesia

Sepuluh tahun lalu, saya sibuk meeting online dari pagi sampai malem, bikin produk tech yang bikin impressed para bos tapi nggak pernah nyentuh kehidupan nyata orang. Sekarang saya duduk bersila di atas tikar bareng para petani kopi di Indonesia, bikin sesuatu yang bisa bikin orang seneng di pagi hari. Ini bukan cuma cerita career pivot biasa dari tech ke passion—ini tentang nemuin kalau budaya kopi paling advanced di dunia ternyata bukan di Melbourne atau café third-wave di Berlin, tapi di sini, di Indonesia, di mana petani dan roaster duduk bareng di meja yang sama, merevolusi apa itu specialty coffee.

A weathered hand holding freshly picked red and yellow coffee cherries
Alain Scialoja
Giling Basah: Tradisi Kopi Indonesia yang Mengubah Segalanya

Giling basah, proses wet hull revolusioner Indonesia, transform kebutuhan jadi seni. Lahir di Aceh 1970-an, metode ini lepas parchment di kadar air 30-50%—totally balik processing kopi tradisional.

Dari "Mandheling" Sumatra yang famous dengan body syrupy dan notes cedar sampe forest coffee Flores yang emerging, wet hulling bikin signature jade-blue beans Indonesia. Dulu disalahpahami, kopi wet-hull hari ini score 85+ di kompetisi.

Temukan gimana Bajawa forest coffee JYN Coffee represent evolusi wet hull—hutan kuno ketemu inovasi modern. Hari Kemerdekaan ini, rasain gimana petani Indonesia ubah solusi praktis jadi specialty coffee world-class.

Screenshots of Indonesian press coverage of Koro Roasters from May 2025, alongside a portrait of founder Alain Scialoja
Alain Scialoja
The New Wave of Indonesian Coffee: Koro in the Media

Following our participation at World of Coffee Jakarta 2025, several Indonesian publications have highlighted Koro Roasters' approach to specialty coffee....

This Week in Coffee #4: an anatomical figure with the heart highlighted, coffee being poured into a cup, and a poster for the 2025 Indonesia Barista and Brewers Cup Championship
Alain Scialoja
This Week in Coffee #4, January 19th

Rangkuman Berita Kopi Koro: 17 Januari 2025 Selamat datang di Berita Kopi Koro untuk 17 Januari 2025! Ambil seduhan favorit...

Flat illustration of a pour-over dripper filtering coffee into a glass
Alain Scialoja
Memahami Ekstraksi kopi: kunci untuk menyeduh lebih baik

Mau bikin kopi yang lebih enak? Yuk, kenalan sama konsep yield kopi! Di artikel ini, kita bakal bahas apa itu yield, gimana pengaruhnya ke rasa kopi kamu, dan cara gampang buat ngatur yield di rumah. Siap-siap upgrade skill brewing kamu dan nikmatin secangkir kopi yang lebih yahud!