About This Coffee
Sadayana is named for the Sundanese word for “working together.” The Sunda are one of the three largest ethnic groups on Java. The area where Sadayana washing station is located is majority Sundanese.
Sucafina financed the construction of the Sadayana CPU in 2025. The facility serves over 1,100 contributing farmers from the Sunda ethnic group who deliver cherry for processing, while providing access to Sucafina services, including agronomic support and affordable seedlings. These initiatives have helped improve yields over the years.
Additionally, Sadayana has helped diversify the processing methods available from Indonesia and this Anaerobic Natural lot is a striking example. In the cup, expect bright citrus with "winey" fruit notes, rounded out by rich dark chocolate and cocoa nibs in the aftertaste.
Cultivation
Farmers in the region grow coffee at altitudes ranging from 1,300 to 1,800 meters above sea level. Most farms are small, averaging 0.5 to 1 hectare. Farmers in the region cultivate Ateng, Andung Sari and Typica varieties in shaded agroforestry zones with nutrient-rich volcanic soils. These conditions create an ideal microclimate, resulting in coffee of optimal quality. Over the years, Sucafina’s agronomic support and provision of seedlings have helped farmers improve yields.
Harvest & Post-Harvest
Sundanese farmers selectively handpick ripe cherries and deliver them to Sadayana facility (operated by PT Sucafina Indonesia). At Sadayana, strict protocols are kept in place and all received cherries are carefully sorted to ensure optimal quality.
Selected cherries are anaerobically fermented in sealed tanks for 72 hours. After fermentation, cherries are brough to dry on shaded raised beds for 2 to 3 days and then on patios for 4 to 12 days, depending on the weather conditions.
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.