Rukun Saudara Anaerobic

Get to know this coffee in detail

Abdul Aziz Thohari leads the Rukun Saudara Cooperative, a project that began in 2017 in the fertile volcanic soil of Sumatra, at the foot of Mount Kerinci.

This unique environment, enriched by centuries of volcanic activity, provides ideal conditions for growing Andungsari and Sigararutang varieties at altitudes between 1,400 and 1,700 metres.

This lot has been processed using the anaerobic honey method, in which the cherries are pulped while keeping the mucilage attached to the bean.

They are then fermented in sealed tanks, creating an oxygen-free environment that enhances fruity flavours through the activity of specific microorganisms.

After a controlled fermentation, the coffee is slowly dried, intensifying its sweetness and complexity.

In the cup, it stands out for its syrupy body, balanced acidity, and vibrant notes of ripe fruit.

Meet the producer

Rukun Saudara Anaerobic: the vibrant taste of Sumatra.

Today, we’re thrilled to introduce one of the most vibrant and complex coffees to pass through our roastery: Rukun Saudara Anaerobic, a coffee from Indonesia that brings together the volcanic richness of Sumatra, the collective efforts of a passionate coffee community, and a carefully controlled fermentation process that enhances its fruity character.

A community united by coffee

At the heart of this story is Abdul Aziz Thohari, founder and head of the Rukun Saudara Cooperative. His journey with coffee began in 2015, when he became increasingly interested in coffee farming and recognised the potential of his region. Back then, coffee was sold as wet parchment and sent off to Medan, the largest city in Sumatra.

The turning point came in 2017, when Thohari and a group of local farmers decided to set up the Rukun Saudara Cooperative. From that moment on, they began processing their own coffee, making the shift from supplying raw material to producing high-quality green coffee. What started with a modest 10 by 5 metre drying station has now evolved into an 800-square-metre facility capable of processing some of the region’s most exciting microlots.

The cooperative is made up of 50 members who live and farm on a plateau at the foot of Mount Kerinci, one of the most iconic volcanoes in the Pacific Ring of Fire. Centuries of volcanic activity have given rise to incredibly fertile soils, ideal for growing varieties such as Andungsari and Sigararutang at altitudes between 1,400 and 1,700 metres. The combined farm area covers around 30 hectares, creating a diverse and productive landscape.

A process that enhances fruit character

This lot has been processed using the anaerobic honey method, a technique that combines precision and creativity. First, the coffee cherries are pulped, leaving part of the sticky mucilage on the beans. Rather than drying them immediately, the beans are placed in sealed tanks with limited oxygen. This anaerobic environment allows specific microorganisms to thrive during fermentation, naturally enhancing the coffee’s fruity notes.

Thanks to close monitoring of fermentation time and conditions, the result is a coffee with great structure, sweetness, and complexity. After fermentation, the beans are slowly dried — typically on raised beds — where the remaining mucilage contributes to the syrupy body and layered mouthfeel.

What does it taste like?

The flavour profile of this Rukun Saudara Anaerobic is both versatile and striking. You’ll find notes of ripe nectarine, floral honey, and a sweet undertone of dried plum. It offers a creamy body, balanced wine-like acidity, and a long, juicy finish.

It’s a coffee that works beautifully as both a filter brew and an espresso, showcasing the full potential of Indonesia as a specialty origin — one that’s capable of producing coffees that are complex, sustainable, and deeply rooted in their local terroir.