From Farm to Cup
Checking Post Harvest Process
In May 2025, a team from Cleave, accompanied by Mas Adit, the Co-Founder, conducted a site visit to Cleave’s Coffee harvest located in Bojongwaru, Pangalengan, West Java. This activity is part of Cleave's commitment to maintaining the integrity and quality of the coffee produced, starting from the soil and the hands that tend to it.
During the visit, the team conducted on-site inspections of the plantation and coffee plants, including soil fertility, environmental cleanliness, and the ongoing harvesting process. These checks aim to ensure that every bean meets Cleave's strict standards, not only in terms of taste but also in terms of sustainability and production viability.
Bean quality is a top priority. The team inspected post-harvest processes, storage systems, and drying procedures conducted on-site. Every detail was scrutinized, from the initial aroma to the moisture level of the beans. This is crucial to ensure that the final product received by consumers reflects the maximum quality that can be brought from the farm to the cup.
More than just a visit, this activity is a form of Cleave’s direct involvement in every layer of the production process. We believe that the best coffee is born from the connection between producer and product, between taste and value. And Bojongwaru is not just a production site; it is the foundation of the taste and philosophy we want to share with the world.