Indonesia Saudara

Producer Abdul Aziz, already in the coffee business for ten years, reached a turning point in 2017 when he established the Rukun Saudara Cooperative together with other local farmers. Since then, the drying facility of the cooperative has grown from just 50 to more than 800 square metres. They collectively invested in infrastructure to process harvested cherries into a final product ready for export, giving them greater control over quality and a stronger share in the coffee trade’s value chain. Their combined farm area spans approximately 30 hectares and is considered as one of Indonesia’s biggest specialty coffee farms.

Ever heard of lactic fermentation?
This relatively new and innovative post-harvest processing method has added a new dimension to the specialty coffee market. Instead of relying on ‘regular’ anaerobic fermentation, ‘lactic acid bacteria’ are introduced to develop a flavour profile with refined sweetness, a silky body, and a yoghurty, creamy acidity.