Kinsie Agro Lestari

Fresh. Natural. Sustainable.

Kinsie Agro Lestari grows premium, chemical‑free oyster mushrooms in West Java, transforming recycled agricultural waste into nutrient‑rich substrate that brings a clean, earth‑forward flavor and firm, chef‑ready bite.

Our hygiene‑driven, temperature‑ and humidity‑controlled rooms produce uniform clusters and predictable yields across a 25,000‑baglog cycle, so kitchens receive consistent quality every day. We harvest daily and “dispatched same‑day within our delivery radius” with freshness guarantee—simplifying procurement for restaurants, hotels, and caterers while cutting food waste and supporting local farms through spent‑substrate composting.

Our Mission

To grow sustainable food that supports healthier communities and empowers local farmers

Why Choose Us

Kinsie Agro Lestari grows premium, chemical-free oyster mushrooms on recycled agricultural waste, producing a rich, earth-forward flavor and firm, chef-ready texture that holds up in high-heat cooking. Our hygiene-driven, temperature- and humidity-controlled rooms deliver uniform clusters and predictable yields across a 25,000-baglog cycle, and we dispatch same-day in food-safe packaging so product reaches kitchens at peak maturity with long shelf potential when stored correctly.

We close the loop by returning spent substrate to local farms as compost, supporting soil health and local livelihoods, and we back our supply with a freshness guarantee and batch traceability for every wholesale box. Partner with us for sustainable sourcing, dependable supply, and produce that elevates menus while cutting food waste.

Sustainably Cultivated

Recycled agricultural waste turned into fertile substrate.

Consistent Quality

Grown in clean, temperature-controlled environments.

Daily harvests, delivered fresh within 24 hours

Reliable Supply

Mushroom Cultivation

Kinsie Agro Lestari transforms local agricultural byproducts into premium oyster mushrooms through a four‑step process that prioritizes food safety, consistency, and circular impact. We turn recycled sawdust and rice bran into nutrient‑dense substrate, inoculate and incubate under sterile, monitored conditions so mycelium fully colonizes, move baglogs into climate‑controlled fruiting rooms to produce uniform, high‑yield clusters, then sort and pack same‑day with batch traceability to preserve freshness and shelf life. Every step is measured, recorded, and designed so chefs and buyers get predictable quality and longer usable life from each box.

Substrate Preparation

Recycled sawdust and rice bran form nutrient-rich substrate with proper hydration, pasteurization, and blending.

Inoculation & Incubation

Oyster mushrgs,oom mycelium are inoculated into sterile baglogs where they colonize under controlled temperature, humidity, and light conditions

Fruiting & Harvesting

Mature mushrooms reach theirfull potential in fruited clusters grown in controlled rooms for uniformity and yield.

Packing & Delivery

Clusters are coked and packed fresh on harvest day with batch numbers and food-safe packaging.

Our growing method turns waste into nourishment and precision into consistency