Rukun Saudara — Anaerobic Honey
ID-SU-021
Region: Bengkolan Dua Village, Kerinci, Jambi, Sumatra
Altitude: 1400 - 1700 MASL
Varietal: Andungsari, Sigararutang
Process: Anaerobic Honey
Profile: Stone Fruit, Nectarine
Harvest Year: September 2024
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.
In this process, coffee cherries are first pulped, leaving the sticky mucilage on the beans. Instead of drying immediately, the beans are placed in sealed, oxygen-limited tanks, creating an anaerobic (oxygen-free) environment that enhances fruity flavors due to the growth of specific microbes that thrive without oxygen. This controlled environment allows for precise monitoring of fermentation time, which helps create a structured flavor profile with a balanced acidity and pronounced sweetness. After fermentation, the coffee beans are dried, often on raised beds, where the remaining mucilage adds depth and body, resulting in a coffee with a complex, syrupy mouthfeel and vibrant fruitiness.
