In the PT Pertamina Geothermal Energy (PGE) Area Kamojang, West Java, a distinctive coffee processing method called the Geothermal Coffee Process (GCP) has been developed. This technique uses leftover steam from geothermal energy infrastructure as a heat source for drying coffee beans—a first of its kind globally. This method has given rise to a new coffee product named “Canaya,” created by 34-year-old coffee entrepreneur Moh Ramdan Reza (known as Deden). The name combines two words in Sundanese meaning “not yet existing,” highlighting the unique nature of the product.
Canaya coffee has already entered export markets such as Germany and Japan, and several other European and Asian countries are showing interest. The geothermal drying method offers faster and more consistent processing than conventional solar drying—eight to ten days compared with up to a month—which improves flavour consistency and environmental sustainability. Although production capacity remains limited (about 20 tons per harvest season) and far below demand (40-50 tons or more), this innovation is regarded as a promising direction for coffee farms in the Kamojang region due to its controllable process, export readiness, and competitive edge.
