Meet Supriadi: Quality Supervisor at Sucafina in Indonesia  

Supriadi has over nine years of experience in coffee, including four years in green coffee quality control at Sucafina Indonesia. We sat down with him to talk about market dynamics in Indonesia, the importance of QC and why sensory evaluation remains the most rewarding part of his work. 

This Article at a glance: 

1. For Supriadi, curiosity is the driving force that keeps a career in coffee moving forward. 
2. Indonesia is shifting from a production-based origin to a major consumption hub, where sustainability and local processing methods are shaping long-term market direction.  
3. Supriadi has a great passion for wet hulling, a traditional post-harvest processing method that is a signature of Indonesian coffee. 

Can you describe your role as a Quality Supervisor?  

My main goal is to ensure all products align with client needs and the required quality grade. This includes maintaining quality standards to prevent duplicate processing and waste. I also lead my team in executing samples, managing deliveries and taking full responsibility for QC lab maintenance at our office.  

How did you get into coffee? 

I love coffee and first got into the industry as a barista. After five years, I joined Sucafina, starting as a QC assistant. Joining Sucafina has helped me expand my knowledge and better understand my strengths in the industry.  

What is the most rewarding part of your job? 

I would say the opportunity to learn about new things every single day. Plus, I love it when we receive positive feedback from clients with no complaints about quality or delivery. Especially after the team has worked to the max and our hard work finally paid off.  

As a QC, how do you work with clients to ensure that they are purchasing coffee that suits their needs? 

I provide them [roasters] with tailored samples to ensure the coffee quality aligns with their needs. To me, it is all about building trust. I sometimes invite clients to our office in Indonesia and have cupping sessions with them. These sessions are very helpful in helping me select the right offer samples. For new clients, they would likely contact Daniel Shewmaker, our Managing Director in Indonesia, to inquire about price, quality or discuss their needs with him.  

You need to do quality assessments and make recommendations for different markets, including export and import/local. Are the processes/considerations the same?  

The process remains the same for different markets. We only need to pick the desired coffee and consider what stock we currently have for each market.  

What does a ‘good day’ and ‘challenging day’ look like for you?  

A good day to me is when all samples are accepted by clients with satisfying results and zero rejections. Challenging days often occur during peak harvest season, when I would need to meet high production demands under immense pressure. 

As a supervisor, how do you train new cuppers or lab assistants who are new to coffee evaluation?  

I often start by providing them with basic knowledge on cupping protocols, such as using cupping ratios according to SCA standards (using 11g of roasted beans and 210ml of water) or how to use the SCA form. After that, I will move to other assessments following the SCA standard, such as acidity, flavor, body, aftertaste, balance, uniformity, clean cup and sweetness. Besides theoretical education, I will also conduct cupping sessions on a regular basis so they [new cuppers] can develop cupping memories. Practice is crucial, so it is important to expose new members to cupping activities as much as possible.  

What trends do you see in the Indonesia coffee sector (both production and consumption)? Where do you see these heading in the long term?  

Indonesia is transitioning from a production-focused origin to a major consumption hub. The country is experiencing a big surge in domestic consumption.  

The demand for Iced Coffee Milk with Palm Sugar [Es Kopi Susu Gula Aren] has been increasing since it was introduced by a local coffee chain around 2015. Now we can find this drink in almost all cafe menus because it's easy to replicate and cost-effective. I think this is a prime example of how the market follows unique products/processes created by local brands/heroes. I could say this Indonesia-originated drink [Es Kopi Susu Gula Aren] is unique to the Indonesian market and is only popular in Indonesia. 

I see more slow bars focusing on specialty coffee and the home brewing community is becoming more popular. At the same time, the number of traditional coffee places [warung kopi] has been decreasing, while modern coffee shops continue to grow. It shows that the consumption pattern in Indonesia already follows the global trends, at least in some places.  

. Coffee has already become part of the lifestyle and culture in Indonesia. Modern coffee shops are places where people meet, hang out or even work. The large number of coffee shops across the country will also help to encourage Indonesia to become a bigger coffee consumer in the future. 

You mentioned “unique processing methods” as a definitive factor of Indonesia’s future market. What processing methods or varieties are unique to Indonesia? What are the distinct flavor profiles for Indonesian coffee? 

I think traditional coffee processing is a unique aspect of Indonesia coffee. The farmers here [Indonesia] tend to follow traditional methods that suit the humid climate of the country. We have a unique post-harvest method called the wet hulled process – it’s pretty much become our signature. Flavor-wise, wet hulled coffee has a bit more acidity with a heavy body and a distinct aroma. It [aroma] is almost herbal-like but very warm and earthy with notes like brown sugar, spice and fresh wood. For physical appearance, wet hulled green beans have a dark, greenish color. The beans tend to be slightly curved or open due to the peeling of the parchment in wet conditions. 

Are there regional differences within Indonesia coffees (e.g., Sumatra vs. Java vs. Sulawesi) that change how you assess quality?  

Yes, there are significant regional differences. Sumatra is known for its heavy body, while Java and Sulawesi often produce different profiles based on their specific climates and local processing traditions. While the assessment steps remain the same, it requires a tailored approach to sensory evaluation for each region.  

Our main focus while doing the assessment will be the size or the color of the beans, taste and roasting profile expectations. For example, the color of the wet hulled beans from Sulawesi sometimes looks like fully washed coffee, so you would need some level of experience to identify or distinguish them. We also recognize that taste expectations can vary across different regions. However, the overall evaluation method will remain the same. When it comes to the roasting approach, there may be some differences, since beans from different regions typically have distinct characteristics, especially in terms of density. 

Which parts of your job are most misunderstood by people who don’t work close to an origin? 

I think sometimes people often misunderstand the complexity of maintaining a consistent quality at the origin. People who do not work closely with the sources often underestimate the technical challenges and the impact of local processing methods on the final product. 

Can you share an example of an occasion when QC feedback led to a meaningful change upstream? 

In some cases, QC feedback on flavor defects will allow farmers to correct fermentation or drying techniques. This will directly improve the quality of future production. 

For our internal processing, we use QC feedback to determine processing recipes. For instance, why do we ferment anaerobic honey for four days but anaerobic natural for two? For external processors, we have also provided similar feedback on their trials of fermentation methods, drying methods, etc., for them to decide their go-to recipe for certain processing types. Also, physical analysis often catches when a pulper or huller needs calibration due to damage.  

What advice would you give to someone who wants to pursue a career in coffee quality? 

You must have a strong curiosity. Curiosity is important as it would encourage you to learn and absorb more about coffee.  

What is your go-to morning brew? 

I often start the day with West Java wet hulled, this process just never gets boring to me.  

Interested in learning more about QC, exploring the world of coffee quality and discovering coffee alternatives across APAC in today’s volatile market?  Check out our website for more on QC or talk to your trader today.