Name: Abdul Thohari
Brand: Indonesia
SKU: Abdul Thohari - 200 g
Price: 20.0 EUR
Availability: InStock

Vibrant and juicy tropical fruits with mangosteen, red apple sweetness, and a creamy yoghurt texture.

€20,00

€100,00/kg

Tax included.

Quantity

Producer Rukun Saudara Cooperative

Region Kerinci, Sumatra

Altitude 1400–1700 m a.s.l.

Variety Andungsari, Sigararutang

Process Anaerobic Natural

Natural anaerobic

This lot is crafted using the anaerobic natural process. After careful hand-picking, only the ripest cherries are selected. These cherries are placed into sealed, oxygen-free tanks where they ferment for around 24 hours. Inside the tanks, naturally occurring yeasts and bacteria transform the sugars in the fruit, developing layers of tropical complexity.

Once fermentation is complete, the cherries are spread out on raised drying beds and patios under the Sumatran sun. Drying takes several weeks, with the cherries regularly turned to ensure even airflow and moisture loss. This slow drying preserves clarity and structure while amplifying the vibrant flavours created during fermentation.

The result is a cup that is juicy and fruit-driven, with notes of red grapes, creamy yoghurt, and tropical mangosteen, all balanced by a clean and silky texture.

Espresso Recipe

Dose: 17 g
Water Temperature: 94°C
Yield: 41–43 g
Total Brew Time: 0:25–0:27
TDS: 8.00 %
Extraction Yield: 19.81 %

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FLAVOUR PROFILE

Red Grapes, Yoghurt, Mangosteen, Tropical

Roast

Dark

Light

Flavour

Dark chocolate

Fruity / floral

Acidity

Low

High

From the slopes of Mount Kerinci, Abdul Aziz Thohari and the Rukun Saudara Cooperative craft expressive coffees that showcase Sumatra’s volcanic soil and highland climate.

Rukun Saudara Cooperative

Abdul Aziz Thohari

Abdul Aziz Thohari is the driving force behind the Rukun Saudara Cooperative in Kerinci, Sumatra. Founded in 2017, the cooperative brings together 50 smallholders farming at 1400–1700 m a.s.l. on the volcanic slopes of Mount Kerinci, Indonesia’s highest volcano. The cool climate and fertile soils create ideal conditions for producing expressive, fruit-forward coffees.

What began as a modest 10×5 metre drying area has grown into an 800 square metre facility where farmers now process their own cherries with care and precision. This lot is crafted through anaerobic natural processing: ripe cherries are sealed in tanks to ferment, then dried slowly under the Sumatran sun. The method enhances tropical fruit complexity and creamy texture while keeping the cup clean and structured.

Mount Kerinci’s dramatic volcanic history has left its soils rich and alive, shaping one of the most distinctive coffee landscapes in Indonesia. The result is a cup that reflects both the passion of its producers and the uniqueness of its origin.