Coffee Beans Worth Trying — 2024 to 2025
I go through a lot of coffee beans. Here are the ones worth trying from the past two years, with honest notes on every bean.
For Filter / V60
1. Koeslan — 3 In 1 2.0 Filter Blend
This one surprised me the most. It tastes like green tea — and I mean that literally. Very unique, unlike any coffee blend I’ve had. Not fruity, not chocolatey, just this clean vegetal sweetness that somehow works. Hard to describe, easy to recommend.
Roaster: Koeslan Coffee Roastery, Solo
2. Koeslan — Semendo Series (South Sumatra)
Koeslan does interesting things with Semendo beans from South Sumatra. I’ve tried three versions:
- Hermetically Sealed Natural 120hr — the most intense of the three. Tropical fruit, cempedak, and a hint of lemon tea. Heavy and complex
- Natural Tank 96hr — more restrained than the 120hr version. Still sweet, still fruity, but cleaner. Good daily drinker
- Standard Natural — solid baseline. Chocolate, dried fruit, medium body. A good starting point if you want to try Semendo beans
The hermetically sealed 120hr is my favorite of the three, but they’re all worth trying to see how different processing affects the same origin.
Origin: Semendo, South Sumatra Roaster: Koeslan Coffee Roastery, Solo
3. Halu Pink Banana — Space Roastery
From GunungHalu in West Java — a remote, misty mountain region that was mostly unknown to coffee people before 2018. Honey processed, grown at 1,300–1,500 masl by Mewangi Coffee. Tasting notes of banana bread, vanilla, caramel, and passion fruit. The slow-growing trees and minimal human intervention give this coffee a sweetness and complexity that’s hard to find elsewhere.
Origin: GunungHalu, West Java Process: Honey Roaster: Space Roastery, Indonesia
4. Hayati — AVATARA BLUEBERRIES
A carbonic maceration natural from Pantan Musara, Gayo, Aceh — processed by Hendra Maulizar. The blueberry is not subtle. It’s dense, sweet, and almost juicy. Tasting notes of blueberries, blackcurrant, and prune with a bright, round body. If you’ve never tried a CM natural, this is a great place to start.
Origin: Gayo, Aceh Process: Carbonic Maceration Natural Roaster: Hayati Coffee, Yogyakarta
5. Fugol — Cherry Apple Bomb
Anaerobic natural from Kamojang, West Java — sourced from the Wanoja Cooperative. Cherry, red apple, and white grape. It’s fruity but clean, not ferment-y. The anaerobic process gives it a sweetness that’s hard to find in Indonesian beans. Really well roasted.
Origin: Kamojang, West Java Process: Anaerobic Natural Roaster: Fugol Coffee Roasters, Bandung
6. Fugol — Watermelon Smash
Another Kamojang anaerobic from Fugol. This one is wild — it genuinely has watermelon and strawberry notes with a hint of mandarin orange. Not for everyone, but if you enjoy experimental processing, this is fun. I kept going back to it.
Origin: Kamojang, West Java Process: Anaerobic Natural Roaster: Fugol Coffee Roasters, Bandung
7. Fugol — Sunda Red Wine
Wine-processed beans from Kamojang. Red wine, red apple, cacao nibs. The wine process gives it a boozy, fermented character that’s polarizing — I liked it but can see why some wouldn’t. Interesting to try at least once.
Origin: Kamojang, West Java Process: Wine Roaster: Fugol Coffee Roasters, Bandung
For Espresso
1. Major Tom — Common Grounds
I first tried this at World of Coffee 2025 and it stuck with me. Common Grounds’ seasonal espresso blend is fruity and sweet — peach, fresh orange, white chocolate, elderflower. Unlike typical espresso that leans chocolatey and bitter, this one is lively and bright. Made as an iced americano, it tastes like mango ice cream with a fizzy, almost soda-like finish. Roaster: Common Grounds, Jakarta
2. Koeslan — Blueberry Jam (Espresso)
Dense blueberry sweetness, jammy mouthfeel, pulls a beautiful shot. It’s the kind of espresso that doesn’t need milk — just drink it straight. If you can only try one bean from this list, make it this one.
Roaster: Koeslan Coffee Roastery, Solo
3. Hayati — AVATARA BLUEBERRY CHEESECAKE
The espresso version of Hayati’s AVATARA line. Carbonic maceration natural, roasted for espresso. Rich, creamy, with blueberry and a cheesecake-like sweetness. Works well as a straight shot and even better in a flat white.
Origin: Gayo, Aceh Process: CM Natural Roaster: Hayati Coffee, Yogyakarta
4. Koeslan — Signature (Espresso Roast)
Koeslan’s house espresso blend. Balanced, reliable, good crema with a nice orange note. Not as exciting as the Blueberry Jam but consistently good. A safe daily driver for espresso.
Roaster: Koeslan Coffee Roastery, Solo
5. Koeslan — Cinnamon Espresso Blend
Exactly what it sounds like — warm cinnamon spice in an espresso blend. Nice for a change of pace, especially in milk drinks. The cinnamon is present but doesn’t overpower the coffee.
Roaster: Koeslan Coffee Roastery, Solo