Indonesian Coffee Review: A Clean, Comforting Cup from Father’s Coffee Roastery

 This was my first encounter with Father’s Coffee. Their full name is Father’s Coffee Roastery, a roasting brand founded in 2018 in Ostrava, the third-largest city in the Czech Republic.

They are a family-run business—but not in the traditional sense of just parents and children. Instead, they see “family” as a group of coffee lovers brought together by shared values. They place a strong emphasis on coffee quality and freshness, while also deeply caring about transparency in sourcing. Father’s Coffee actively shares the stories behind each coffee, striving to build long-term relationships with producers. This mutual trust allows them to better oversee the entire process—from harvest and processing to export.

Since 2023, they’ve also been involved in several projects that directly support coffee-growing regions. One such project funds a professionally equipped quality control lab in the beautiful Mount Elgon area of eastern Uganda. This initiative benefits not only the coffee producers themselves, but also farmers across the surrounding region. Sustainability, transparency, and honest work are clearly values that run through every aspect of their coffee operations.

Even in their brand story, you can feel a deep sense of warmth and familial connection. They believe that family is the source of all values and endless inspiration—and perhaps that’s the most touching form of teamwork there is.

The People Behind Father’s Coffee

Father’s Coffee was originally founded by a husband-and-wife team. The husband, Petr, is a former head barista at Berlin’s Five Elephant—a name I haven’t heard in a long time, which instantly brought back memories. One of these days, I really should revisit their beans.

In the early days of Father’s Coffee, Petr handled almost everything in the roastery himself. Today, he’s primarily responsible for green coffee sourcing, roast profile development, and quality control.

His wife, Marie, is the soul of Father’s Coffee. The brand name itself came from her inspiration. She mainly oversees social media communication, brand storytelling, and marketing copy.

Perhaps it’s because of this female perspective, but I consistently find a sense of warmth and sincerity in Father’s Coffee’s writing. That emotional tone naturally made me excited to try their beans. From the moment I placed my order to the day it arrived, I waited over two weeks—and my anticipation only grew stronger.

I deliberately chose a coffee from a relatively simple yet often overlooked origin and variety. I’ve tasted beans from this region before, and they left a deep impression on me. This time, I wanted something uncomplicated and grounded—a flavor that brings a sense of calm and reassurance to everyday life.

The Coffee: Indonesia Pegasing, Team Pegasing Station

This coffee comes from the Pegasing region of Indonesia, processed at the Team Pegasing station. It’s a natural (sun-dried) process coffee made from a blend of Tim Tim and Gayo 1 varieties.

The processing station sits at an altitude of 1,300–1,500 meters and is a family project led by Hendra and his father, Hamdan. They specialize in experimental coffee processing. Hendra purchased the farm in 2006, and since then they’ve built a small innovation hub, collaborating with over 70 local farmers and processing up to 40 tons of coffee each year.

This particular coffee uses the natural process—one of ten different processing methods employed at the station. Ripe coffee cherries are dried for 20–25 days on raised beds inside covered tents. Temperature is carefully monitored, and the cherries are regularly turned to ensure even drying. Once drying is complete, all defective or underripe cherries are meticulously hand-sorted so that only beans meeting the highest professional standards move forward.

About the Varieties: Tim Tim & Gayo 1

I’ve introduced Tim Tim before in previous tastings. It’s a hybrid variety discovered on the island of Timor in 1917, resulting from a cross between Arabica and Robusta. One of its most distinctive traits is its large, elongated bean shape—so large that even after roasting, it still stands out. Some people even call it “long-bean Mandheling.”

Thanks to its strong disease resistance, Tim Tim has become one of the most widely cultivated varieties and serves as a genetic foundation for many modern hybrids.

The second variety in this blend, Gayo 1, was officially recognized by Indonesia’s Ministry of Agriculture in 2010 as a high-quality variety. It may share genetic roots with Tim Tim, making the two highly complementary. Together, they create a harmonious balance of chocolatey depth and fruity brightness.

Roast Level & Aromatics

When I first opened the bag, I was pleasantly surprised—the roast was noticeably light in color. Light-roasted Indonesian coffees are truly worth trying, and this one sits beautifully within a soft, approachable range.

As expected, the beans are impressively large—much bigger than most African coffees, even after roasting. Each bean is uniform and well-shaped, and visually, I find these large beans especially appealing.

Once ground, the dry aroma is quite distinctive. As a classic natural-process coffee, it carries a signature sweetness. I picked up notes of apple pie, Ceylon cinnamon, and smoked plum, layered with a hint of milk chocolate. There’s something undeniably cozy about it—almost winter-like.

Brewing Notes & Tasting Experience

For brewing this light-roasted, large-bean coffee, I recommend a 92°C (198°F) water temperature with a fine grind and fast drip method.

My recipe:

• Coffee: 15 g

• Water in: 251 g

• Final yield: 212 g

• Brew ratio: approx. 1:14

• Brew time: 1 minute 49 seconds

At this ratio range, you’ll get very consistent results. This coffee doesn’t try to impress you with flashy flavors. In fact, at higher temperatures, it may even seem a bit understated. But once it cools to a medium temperature—that’s when it truly shines.

The wet aroma reveals cooked apple notes. On the palate, the cup is exceptionally clean and refreshing. Gentle acidity gradually emerges, the body is smooth and round, and the acidity reminds me of plum jam with a touch of blackberry. The finish carries a pleasant tea-like quality.

Cold Brew Impression

I also tried this coffee as a cold brew:

• Coffee: 20 g

• Water: 335.5 g

• Brew time: ~6 hours (refrigerated)

• Final yield: 262.5 g

• Ratio: approx. 1:13

Compared to the hot pour-over, the cold brew is even cleaner and more refreshing. The fruit acidity becomes more prominent yet softer, while the body is lighter and juicier. No matter how you brew it, the core profile remains consistent—clean, crisp, and gently fruity.

This is a coffee that feels playful yet restrained. It may not shout for attention, but before you know it, your cup is empty. For me, it’s an excellent everyday coffee—comforting, reliable, and quietly satisfying.