Coffee with Heart
In the highlands of Saribudolok, Indonesia, Ming and his team cultivate exceptional coffee on their family-run farm. Walking the rows of coffee trees with them, we witnessed the care and dedication behind every harvest. This coffee is more than beans—it’s a living community built on people, land, and shared prosperity.
Many team members have been here for over 15 years, their lives intertwined with the rhythms of farm life. Work feels less like duty and more like family, where parents share the craft with their children.
Sustainability guides every step. Pure spring water is used for washed processing, with wastewater treated before returning to nature. Organic practices—from composting cherries to fertilizing with chicken manure—restore and enrich the soil, keeping the land fertile for generations.
Among the coffees grown here, the naturals stand out. Dried slowly under the sun for weeks, cherries are monitored carefully to ensure even fermentation. The process is laborious, but the cup rewards patience: layers of bright fruit and deep, natural sweetness.
Fairness underpins every cup. Day workers earn fair wages, and direct trade ensures profits are shared equitably—sustaining both quality and community.
Suzuki Coffee honours this journey with an Omni Roast: balanced and versatile, expressive in manual brews, and structured and smooth in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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From Farm to Cup
Whether you’re pulling a rich espresso or savouring a slow pour-over, Saribudolok Highlands coffee—brought to life through our Omni Roast—offers a journey worth savouring. Brew boldly, connect deeply, and taste the story in every cup.
Share your results, tag us, and be part of a movement that celebrates craftsmanship, sustainability, and connection – from the farmer’s hands to yours.
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