Name: Specialty Coffee Indonesia Rukun Saudara
SKU: ID-IRS-X-WSH-f-250-temp-W
Price: 88.0 PLN
Availability: InStock

Specialty Coffee Indonesia Rukun Saudara

Incredibly fruity, intensely flavorful, juicy and sweet, with a distinct acidity – that's how you recognize our INDONESIA Rukun Saudara. A harmonious blend of sun-drenched pineapple and pomelo, combined with sweet mandarin and even sweeter notes of milk chocolate, makes it hard to put the cup down. The Natural Lactic process gives the brew exceptional clarity and brings out everything that’s best in the bean.

Coffee cherry selection at the Rukun Saudara cooperative drying station in Sumatra – workers sorting cherries on raised beds under a plastic tunnel cover

Flavor profile:	Pineapple, mandarin, milk chocolate, pomelo
Country:	Indonesia
Location:	Bengkolan Dua Village, Kerinci, Jambi, Sumatra
Producer:	Rukun Saudara's Cooperative
Farm:	Smallholder producers
Varietal:	Andungsari, Sigararutang
Process:	Natural Lactic
Altitude:	1,400 – 1,700 m.a.s.l.

About the farm

Abdul Aziz Thohari, the head of Rukun Saudara Cooperative, began his coffee journey in 2015 when cultivating coffee became his true passion. In those early days, coffee was sold as parchment before drying and sent to Medan. A turning point came in 2017 with the formation of the Rukun Saudara farmers’ collective. From then on, they started processing coffee to fully prepared green beans. Their first drying station covered only 10 by 5 meters – today, it spans a solid 800 m².

Coffee processing at Rukun Saudara farm

Sumatra's Volcanic Heritage

The Rukun Saudara cooperative is located on a plateau at the foot of Mount Kerinci in Sumatra. Mount Kerinci is one of 452 volcanoes in the Pacific Ring of Fire – a 40,000 km horseshoe-shaped system of volcanoes marked by constant eruptions and tectonic shifts. The rich history of eruptions from Mount Kerinci has left its mark, blessing the region with lush greenery and fertile, mineral-rich volcanic soil. The cooperative's farming area spans about 30 hectares, creating a harmonious landscape for agricultural practices.

Coffee beans drying on raised beds at Rukun Saudara cooperative drying station in Sumatra

Natural Lactic

Our coffee undergoes a fermentation process involving naturally occurring lactic acid bacteria. During fermentation, these bacteria interact with the sugars in the coffee cherry mucilage, breaking them down and influencing the flavor development hidden within the beans. The result is a cup with a unique and complex sensory profile – balanced acidity, natural sweetness, and distinct notes of fresh fruit.