Indonesia Saudara Medium

This specialty coffee comes from Indonesia, specifically from the village of Bengkolan Dua in the Kerinci region (Jambi province, Sumatra). The beans are grown by the Rukun Saudara cooperative, a partnership of local farmers founded in 2017 by Abdul Aziz. About 50 small-scale coffee farmers work together in this cooperative, with a combined planting area of around 30 hectares.

The plantations lie on the fertile slopes of the Gunung Kerinci volcano, at approximately 1,400–1,700 meters elevation. Centuries of volcanic activity have made the soil here exceptionally rich and nutritious, contributing to healthy coffee cultivation. Sumatra has a long coffee history and a strong coffee culture, which in this region stimulates innovation in coffee growing.

Indonesia Saudara is medium roasted, resulting in a nicely balanced flavor profile. At Rum Baba this coffee is also available as a light roast for those who prefer a brighter acidity. The medium roast delivers a rich, smooth taste without excessive bitterness, ideal for drinking neat or with milk. According to the roaster, medium roast beans offer a full yet balanced flavor that suits both espresso and a robust filter coffee. Thanks to this versatile roast, the complexity of the Indonesian beans is clearly expressed, while the coffee remains mild enough to use, for example, in a cappuccino.

The official tasting notes for this coffee mention flavors of carob, malt, and tamarind. Carob is similar to cocoa and gives the coffee a subtle, chocolate-like aroma, while the malty tones provide a pleasant, grainy sweetness. Tamarind adds a lightly sweet, fruity tartness, which together with spicy undertones creates a complex and layered flavor profile. This Saudara combines the best of Indonesian coffee: warm spiciness, a mild and pleasing acidity, and a touch of tropical fruit. Many coffee lovers appreciate this profile; within Rum Baba’s team it is even a favorite.

The coffee’s mouthfeel and finish are special as well. Thanks to lactic fermentation (lactic processing), the coffee has a refined, almost creamy acidity. The body is silky-soft and full, with a tang reminiscent of creamy yogurt. This processing method gives the coffee a pronounced sweet undertone and accentuates the fruity aroma, contributing to the characteristic scent of spices and tropical fruit in the steaming cup.

The Indonesië Saudara is processed via the lactic natural-method. This means the coffee is naturally dried with the fruit pulp still around it, but with a twist: during fermentation, specific lactic acid bacteria (lactobacilli) are added. This relatively new, innovative technique in the coffee world goes a step further than standard anaerobic fermentation. By employing lactic fermentation, the beans develop a refined sweetness, a full, creamy body, and a distinctive freshness in the taste. After fermentation, the beans dry in their own fruit pulp (as in the natural process), which further amplifies the intensely fruity and sweet flavor. This experimental processing method is emblematic of the innovative approach within Indonesia’s specialty coffee sector.

This coffee is 100% Arabica and consists of two distinctive varieties: Sigararutang and Andungsari. Both are locally popular Arabica cultivars in Sumatra, known for their good flavor and disease resistance. Sigararutang is an improved AtengA variety, likely with Timor-hybrid and Bourbon lineage, discovered in North Sumatra in the late ’80s. The name aptly means “to pay off a debt” in Batak, pointing to hopes for a lucrative harvest. Andungsari, by contrast, is a 2013 Catimor selection with excellent cup quality. These varieties thrive on Kerinci’s high-altitude soils and each adds to the complex taste of Saudara coffee, think a mix of herbal notes, subtle fruitiness, and a rich body.

Because Indonesia Saudara is produced by a farmers’ cooperative, fair trade is built into the product. The Rukun Saudara cooperative jointly invests in processing, for example, they expanded their own drying facility from 50 m² to no less than 800 m². By handling processing and export-readiness themselves, farmers keep tighter control of quality and retain a larger share of the proceeds. In practical terms, more of every euro reaches the coffee growers, an important ethical plus. The cooperative model also promotes on-the-ground knowledge sharing and innovation, benefiting the community. Rum Baba contributes to sustainability by encouraging customers to buy larger bags (1 kg), which yields about ~20% price advantage and reduces packaging waste and transport impact.

This medium roast is highly versatile. Indonesia Saudara works for both espresso and filter methods thanks to its balanced profile. Rum Baba offers the beans as whole bean or ground to order, so there is immediately the right grind for the chosen brew method, from fine for home espresso machines to coarse for French press. For filter coffee, use roughly 6 grams of coffee per 100 ml of water as a rule of thumb, with a brew temperature around 92 °C to let the flavors shine. For espresso, a standard shot time (~25–30 seconds for ~30 ml) with a fine grind yields a full, intense shot. Thanks to the rich body and flavor profile, this coffee also pairs beautifully with milk, think a creamy flat white or cappuccino in which the carob and spice notes carry through.

The quality of this coffee has not gone unnoticed. In the prestigious 2022 Cup of Excellence, a lot from the Rukun Saudara cooperative took 12th place across Indonesia with a top score of 87.74 points. A score in the high 80s signals an outstanding specialty coffee, confirming that Indonesia Saudara is of exceptional class. Consumers and connoisseurs love it too. Earlier batches of this Sumatran bean sold out at lightning speed, so popular that Rum Baba decided to bring this lot back to Amsterdam. With its distinctive profile, Saudara has grown into one of the favorites in Rum Baba’s lineup.

Rum Baba packs this coffee with care in a striking, high-quality bag. Standard retail sizes are 250 g (handy for home use) and 1 kg (for heavy users or hospitality). The packaging design is modern and colorful, and the label clearly lists all key details, from origin and farmers’ cooperative to variety, processing method, and tasting notes. The bags include a freshness valve and are likely resealable to preserve the aromatic qualities of the medium roast. Choosing the larger 1 kg format also reduces waste per kilo of coffee, fully in line with Rum Baba’s sustainable philosophy. Thanks to the thoughtful design, Indonesia Saudara stands out on the shelf, while the information-rich label immediately speaks to the coffee enthusiast.

Indonesia Saudara (Medium roast) is available from the roaster Rum Baba in Amsterdam, both online and in their physical shops. A 250 g bag is priced around €15.75, while a 1 kg bag is a better-value option at roughly €50.40. At checkout, beans can be ground free of charge to match the brew method, making use very convenient. Note that this coffee is seasonal, Rum Baba receives new micro-lots from Indonesia about twice per year. Over the past year, Indonesia Saudara sold out very quickly, so when it’s gone, it’s gone. Fortunately, current stock has been replenished, but given its popularity, it is wise not to wait too long to order. For Dutch customers, shipping is free on orders above €55, and there is also the option to collect orders for free at one of the Rum Baba cafés in Amsterdam.