Indonesia Saudara

Roast level: Light

Tasting note: Carob, Malty, Tamarind juice
Area: Bengkolan Dua Village, Sumatra
Farm: Abdul Aziz, Rukun Saudara Cooperative
Variety: Sigararutang, Andungsari
Processing: Lactic Natural

From this year's harvest of Indonesian coffee we have chosen to buy a lot from the Rukun Saudara Cooperative, located in the area of Kerinci Jambi on the Island of Sumatra. Indonesia has a strong coffee production heritage and a thriving coffee consumption culture, which has led to a dynamic wave of innovation within coffee production.

This lot is a so-called natural lactic processed lot of two hybrid varieties Andungsari and Sigararutang. What does this mean? This coffee has undergone a fermentation process facilitated by lactic acid bacteria naturally present in the environment. During this fermentation, the bacteria interact with the sugars in the coffee mucilage, breaking them down and influencing the flavour development of the coffee beans.

The result is a cup with unique and complex flavour profiles that is a favourite among our team.

The producer Abdul Aziz is the head of Rukun Saudara's cooperative. Abdul Aziz started in coffee around 2015, a turning point came in 2017 when Abdul Azizi combined forces with other local farmers, by establishing the Rukun Saudara's Cooperative. They collectively invested in drying facilities to process the harvested cherries to a final product ready for export, giving them control over quality and an improved share in the value chain of coffee trade.