Rukun Saudara — Natural Anaerobic
ID-SU-017
Region: Bengkolan Dua Village, Kerinci, Jambi, Sumatra
Altitude: 1400 - 1700 MASL
Varietal: Andungsari, Sigararutang
Process: Anaerobic Natural
Profile: Red Grapes, Peach, Plum
Harvest Year: October 2023
Abdul Aziz Thohari, the head of Rukun Saudara's Cooperative, kicked off his journey in 2015 when coffee cultivation became his passion. During those early days, the coffee was sold as wet parchment and shipped off to Medan. The turning point arrived in 2017 when the farmers' collective, Rukun Saudara, was established. They transitioned to the processing of coffee into Green coffee beans, setting up an initial drying facility measuring 10 meters by 5 meters. Fast forward to today, and their drying facility has grown substantially, now spanning approximately 800 square meters.
Living and cultivating the land are 50 passionate members of the Kerinci Rukun Saudara Cooperative, situated on a plateau nestled at the foot of Mount Kerinci in Sumatra. Picture this: Mount Kerinci, a standout among the 452 volcanoes in the Pacific Ring of Fire, where a 40,000-kilometer horseshoe-shaped array of volcanoes is in a perpetual series of eruptions and plate movements. The rich history of Mount Kerinci's eruptions has left its mark, blessing the surrounding area with lush greenery, all thanks to the abundant and fertile volcanic soil. The combined farm area spans approximately 30 hectares, creating a harmonious landscape for their agricultural endeavors.
This lot is processed in a controlled environment where coffee cherries undergo fermentation without exposure to oxygen. This anaerobic environment, is achieved by sealing the cherries in airtight plastic tanks for 24 hours. During anaerobic fermentation, microorganisms, including specific strains of yeast and bacteria, interact with the sugars in the coffee mucilage, producing distinct compounds that contribute to the final flavor profile of the coffee. Afterwards, natural drying occurs allowing coffee cherries to dry in the open air, under the sun, without the use of mechanical dryers. This method will result in a cleaner cup with a consistent drying phase where the inside and outside of the cherries are fully dried.
