Unveiling the Full Spectrum of Coffee Literacy at Bung Karno Library: From History to Business Opportunities

Indonesia’s passion for coffee never fades. Coffee has become a vital part of culture, lifestyle, and a significant driver of the economy.

Recognizing the importance of deeply understanding this commodity, the UPT Proclamator Bung Karno Library successfully held a two-day event titled "Coffee Literacy: From Farm to Cup".

Held on Monday and Tuesday, June 16–17, 2025, the event drew enthusiastic responses. Hosted in the grand Sukarno Auditorium, 100 selected participants from diverse backgrounds gathered to learn directly from the speaker, Zandi Ferryansa, founder of House of Coffeemorning, Sidoarjo.

The material presented was impressively comprehensive, taking participants on an epic journey through the world of coffee.

Here, we summarize the core highlights of the event—a complete guide for anyone who wants to truly understand coffee.

The Footsteps of Coffee History: From Ethiopian Legends to the Land of Blitar

Every cup of coffee holds a tale spanning thousands of years. Understanding its history enriches our appreciation with every sip.

Myths and Facts: The Discovery of the Magic Bean

The discovery of coffee is surrounded by captivating legends. One of the most well-known is the 9th-century story from Ethiopia about a goat herder named Kaldi.
He noticed his goats became unusually energetic and couldn’t sleep after eating berries from a mysterious tree.

Curious, Kaldi shared his discovery with a monk, who later turned the beans into a drink to help him stay awake during prayers.

However, another historical source, a manuscript titled “Linaasush Shofwah bi Anfaasil Qohwah”, credits Imam Abul Hasan Asy-Syadzili as the discoverer of coffee in the 6th century. On a journey, he ate fruit from a tree and found that his drowsiness vanished for the entire night. He then began roasting, brewing, and spreading the beverage.

Coffee’s Role in World History and Bung Karno’s Affection for It

In Europe, coffee fueled revolutions. In Paris, coffeehouses like Café Procope became meeting points for Enlightenment thinkers like Voltaire, where the ideas of the French Revolution were born. Coffee became a symbol of intellectualism and social change.

In Indonesia, our Proclamator Bung Karno also shared a deep connection with coffee. He was known to enjoy Liong Bulan Coffee, a legendary brand from Bogor.

Historical moments captured him sipping coffee with other world leaders, such as Egyptian President Gamal Abdel Nasser and Indian Prime Minister Jawaharlal Nehru, at the 1961 Non-Aligned Movement Summit in Belgrade.

Coffee Arrives in the Archipelago: The VOC’s Legacy in Indonesia

Coffee is not native to Indonesia. The first Arabica coffee seeds were introduced by the Dutch colonial government in 1696, near Batavia (now Jakarta). The result was astonishing.

Java-grown coffee proved to be of excellent quality, prompting the Dutch to massively expand plantations across Aceh, Sumatra, Sulawesi, and Bali.

But in 1878, disaster struck. A leaf rust disease (Hemileia vastatrix) destroyed most of the lowland Arabica plantations. To salvage the business, the Dutch introduced Liberica, a more disease-resistant coffee variety.

Later in 1907, they brought in Robusta, which proved even more resilient and better suited to lowland environments.

The Heartbeat of Coffee in Blitar

Blitar holds a long-standing coffee heritage.

• Tugu Kawisari Coffee Plantation: Established in 1870 on the slopes of Mount Kelud, it is the oldest coffee plantation in East Java. Spanning 850 hectares, it primarily produces Robusta and is still operating today.

• De Karanganjar Koffieplantage: Founded in 1874 and initially managed by a Dutch company.
  After independence, it was placed under the management of President Sukarno in 1957 and now functions as an agro-tourism destination.

Deepening Coffee Understanding: Science, Culture, and Potential

After exploring history, the session shifted to modern coffee insights. Why is this drink so adored?

The Flavor Lab Inside Every Cup

The complex flavors in coffee aren’t magic—they’re science. Each taste sensation is formed by specific chemical compounds:

• Bitterness: From alkaloids such as caffeine, chlorogenic acid, and trigonelline.
• Acidity: Comes from hydrogen ions in organic acids like citric (citrus) and malic (apple) acids.
• Sweetness: From OH- groups in natural sugars within the beans.
• Saltiness: Influenced by mineral cations like sodium (Na+) and potassium (K+).
• Umami: The savory taste is from amino acids like glutamate found in coffee beans.

Indonesia: A Coffee Giant

As the world’s second-largest coffee producer, Indonesia holds enormous potential—far beyond just selling raw beans.

Creative industries, pastry and culinary arts, handicrafts, and coffee-themed events are emerging market segments that can be developed further to improve local prosperity.

The Journey of Coffee Beans: The Art and Science from Farm to Cup

The most technical yet fascinating part was understanding how coffee transforms—from fruit on a tree to brewed powder.

Post-Harvest Processing: The Key to Flavor Profiles

Post-harvest processing is crucial in shaping a coffee's flavor profile. Four main methods were explained:

1. Natural (Dry Process): The whole cherry is sun-dried with skin and pulp intact. Produces bright acidity and strong fruity notes.
2. Full Washed (Wet Process): The skin and mucilage are fully removed using water before drying. Yields a clean taste with higher acidity.
3. Honey Process: The skin is removed, but the sticky mucilage remains during drying. Offers mild acidity and a heavier body.
4. Semi Washed (Wet-Hulled): A hybrid method popular in Indonesia, producing low-acidity coffee with a unique flavor profile.

Roasting: The Magical Transformation

Roasting turns green beans into aromatic delights. It’s during roasting that sugar caramelizes, creating the coffee aroma we love.
Temperature and duration affect moisture loss, weight, color, and ultimately, the flavor.

Meet the Stars: Arabica vs. Robusta

Two coffee species dominate Indonesia:

• Arabica: Grows at high altitudes (1,000–2,200 masl), lower caffeine (0.8–1.4%), oval-shaped beans, complex fruity flavor and rich aroma.
• Robusta: Thrives in lowlands (0–800 masl), higher caffeine (1.7–4.0%), rounder beans, bold bitter taste and heavier body.

Cupping: The Ritual of Coffee Professionals

To assess quality, professionals conduct cupping sessions—an evaluation method for coffee beans. Key aspects include:

• Aroma & Fragrance: Scent before and after brewing.
• Flavor: The unique combination of taste and aroma.
• Aftertaste: The lingering impression after swallowing.
• Acidity: Pleasant brightness (not sourness).
• Body: The texture or thickness in the mouth.
• Balance: Harmony of all sensory attributes.

From Manual Brewing to Promising Business Ventures

Coffee literacy wouldn’t be complete without hands-on skills. The final segment empowered participants with brewing knowledge and how to turn a passion into profit.

The Art of Manual Brewing

Manual brewing highlights each bean’s unique character (especially single origin). Popular methods include:

• Pour Over (V60, Kalita): Uses a cone dripper and controlled water flow. Recommended grind size: medium.
• Immersion (French Press, AeroPress): Coffee is steeped before filtering. French Press uses coarse grind, AeroPress is more versatile.
• Manual Espresso (Moka Pot, RokPresso): Produces rich, espresso-like coffee without electricity.

Starting a Coffee Business: More Than Just Capital

With the rise of coffee shops, many are tempted to open one. But success requires more than good coffee. The material emphasized the POAC management framework:

1. Planning: Set SMART goals (Specific, Measurable, Achievable, Relevant, Time-bound).
2. Organizing: Allocate tasks and resources effectively.
3. Actuating: Execute the plan with focus and creativity.
4. Controlling: Monitor progress and make adjustments as needed.

The real keys are strong determination, deep knowledge, entrepreneurial mindset, innovation, and customer-oriented service—because great coffee alone is not enough.

Coffee Literacy as a Gateway to Competence

The "Coffee Literacy" event at Bung Karno Library opened the eyes of its 100 participants to the vast and rich world of coffee.
It’s not just about brewing, but also about history, science, art, and business.

To quote the speaker’s closing words:
“Life is short—so be someone who makes a (positive) difference and inspires others.”

May this literacy initiative spark the birth of more competent and competitive coffee enthusiasts from Blitar and all across Indonesia. []