<![CDATA[This study aims to formulate a strategy for developing coffee gastronomy tourism at Javarover Coffee Company, Bekasi. This study uses a descriptive qualitative approach, where data is collected through interviews with internal Javarover Coffee Company staff, questionnaires distributed to 30 random visitors, and observational data before being further analyzed using the SWOT method and the TOWS matrix. The analysis shows that Javarover Coffee Company’s main strengths are its mastery of coffee processing and the integration of roastery facilities that guarantee the quality of the coffee product flavour. However, Javarover Coffee Company has a weakness in its limited seating capacity. Externally, specialty coffee trends and social media provide significant opportunities for Javarover Coffee Company’s expansion. However, seasonal fluctuations in coffee bean supply and employee-related risks pose separate threats. Through the TOWS matrix, four main strategies are formulated: (1) optimizing the roastery as an educational tourism attraction, (2) developing non-coffee menus and rearranging the layout, (3) utilizing coffee processing equipment to maintain flavor stability, and (4) tightening employee SOPs. These strategies are projected to increase the attractiveness, sustainability, and value of Javarover Coffee Company's gastronomy tourism. Keywords: Coffee Gastronomy, Gastronomy Tourism, Javarover Coffee Company, SWOT Analysis, TOWS Matrix.]]>
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