What is Segara?
Segara means “ocean” in Javanese (seh-GAH-rah).
Our coffees are shaped by the same forces—place, time, movement, and depth.
We focus exclusively on specialty Arabica coffee from Indonesia, working directly with multi-generational farms to bring forward coffees rarely experienced in the Western specialty market.
Across Indonesia, different islands, landscapes, cultivars, and traditions create an extraordinary range of flavors.
That diversity deserves to be known.
Segara exists to bring it forward.
Our mission
To connect human to human, and human to nature—through coffee.
Segara brings people closer to where coffee comes from—connecting farmers and consumers, Indonesia and the Western coffee world, and what happens in the soil to what we experience in the cup.
Every coffee carries those connections forward.
Every coffee we release carries those connections forward.
Founder Story
Segara was founded by Dr. Esther Singer, an environmental scientist whose work has long centered on soil, plants, microbes, and the ecosystems that connect them.
After more than a decade in scientific research, Esther brought that way of seeing the world to coffee: looking beyond the roast to understand the land, plants, processing, and people that shape every cup.
Raised between German and Indonesian cultures, she built Segara to cultivate a deeper connection between Indonesia and the West—and to show a side of Indonesian coffee that is still rarely experienced here.
The work begins at ground level: walking farms, studying the soil, building relationships with producers, and selecting coffees for what makes them distinct.
For Esther, Segara brings those worlds together: science, Indonesia, and the people behind every coffee.
Our Approach
We work directly at origin.
We seek out Indonesian specialty coffees with a strong sense of place—distinct cultivars, thoughtful processing, and flavor that gives each coffee its own identity.
Many of the farms we work with grow coffee within diverse agroforestry systems, where coffee exists alongside other plants and trees rather than as a monoculture.
Then we roast with intention: developing sweetness, clarity, and balance without roasting away what made the coffee special in the first place.
WHAT WE HEAR AGAIN AND AGAIN:
“I normally can't drink coffee black. I can drink Segara black.”
