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Sajang Coffee Is Starting to Go Global

Sajang Coffee Is Starting to Go Global

East Lombok (Inside Lombok) The youth of Sajang Village, Sembalun District, East Lombok Regency began to increase the existence of sajang specialty coffee by reaching the local and world markets. This step also encourages the utilization of natural potential that is so abundant in Sembalun.

The originator of Kopina Sajang, Abdul Rozak said the Sajang area in Sembalun District is an abundant coffee producing area, so he tried to develop the natural potential of his area into a superior product.

"This sajang coffee is often made as a product, but the origin of the coffee beans is rarely known," he said when met by Inside Lombok at Bale Journalist East Lombok, Tuesday (20/09).

Rozak in his business introduced sajang coffee starting in 2018. Where in that year the island of Lombok was being hit by consecutive earthquake natural disasters. So he had difficulty in finding coffee beans from farmers who at that time were still not optimally working on their gardens due to the earthquake.

"We started making sajang coffee into a product, namely Kopina Sajang in 2018, with the intention to empower coffee farmers and the community, especially porters," he said.

Kopi Sajang, which has just shown its development, then returned to face the challenges caused by the impact of the Covid-19 pandemic. The coffee product was also unable to market the original Lombok coffee in cafes, so it was sought to have a packaged product.

"During the Pandemic, cafes are closed, so people who stay at home certainly prefer packaged coffee and that's the way we do it," he said.

Regardless of the pandemic, efforts continue to be made by marketing Kopina Sajang online through various platforms, so that Kopina Sajang is able to penetrate the local and international markets.

"Many are messages from abroad such as Malaysia, Australia, Europe and many more," he said.

The products produced from coffee beans selected by the Sajang region are divided into two types, namely Arabica and Robusta. Of course, the taste of Kopina Sajang itself has a distinctive feature with Arabica and Robusta coffee in general, but it has a sour, dark brown, and orange taste.

"The taste comes from the coffee beans selected by the Sajang area without any mixture, even how long it is stored, the taste will not change," he explained.

Every week Rozak is able to process around 200 kilograms of coffee beans purchased from Sajang farmers at a price of Rp. 110 thousand per kilogram for Arabica coffee beans, and Rp. 30-40 thousand for Robusta coffee beans. Meanwhile, the turnover generated from the sale of Kopina Sajang is around Rp30-40 million every month.

"Alhamdulillah, the Kopina Sajang product itself has been glimpsed by the Minister of Tourism and Creative Economy and also the Ministry of Rural Affairs, we have also received trainings on how to process coffee," he concluded.