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Rakyat

Rakyat

Returning to Indonesia, selecting two distinct expressions from Aulia Kahfi’s harvest in Sumatra: juicy guava & lavender florals.

£15.00
£15.00
Sale Sold out
Volume

Character

We taste tropical fruits, apricot and vanilla.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Exploring Indonesian coffee.

Indonesia has a long history of coffee cultivation, yet it is often overlooked by the specialty market. Known mainly for its traditional wet hulling, the country’s potential for clarity and refinement is only beginning to be recognised.

This season, we were struck by the nuance and balance found in Aulia Kahpi’s anaerobic natural and anaerobic honey lots.

Aulia grows coffee on Rakyat Farm, which he inherited from his family. In 2019, he placed ninth in the Sumatra Prestige Cup for his wet hulled coffee. Since then, he has expanded his work, collecting ripe cherry from neighbouring farmers and refining his approach.

The Producer

His experimental range, Sesongot, takes its name from a native caterpillar found among the coffee trees, reflecting the individuality behind his work.

We are excited to share our first coffees from Aulia, offering two distinct processes from a single producer. This is an invitation to explore the subtle differences in the cup and to experience a fresh look on Indonesian coffee.

Aulia handpicks ripe red cherries and sources additional cherry from neighbouring farmers who share his careful approach. After a 24-hour fermentation with water refreshed every 12 hours, the whole cherry is laid out on patios to dry. Aulia rakes it frequently, encouraging an even, steady process that preserves the fruit’s clarity and character.

  • Production Data

    Produced by Aulia Kahpi
    Region - Sumatra
    Grown at 1300 - 1600 masl
    Varietal - Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica
Harvest - May 2025
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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