Our Full Story
23 September 2018
September 23,2018 was the day that we looked for land to plant coffee.
We were looking for fertile and good land , in terms of temperature, soil ,
and humidity.
here, we are focused on saribudolok, north sumatra.
Which has 6 hectares ,1389 mdpl, temperature 16°C - 24°C, humidity 70%, wind 3km/hour, rainfall 2500-3000 mm.
07 October 2018
October 07,2018 was the day that we met Mr.Surip (father of indonesian coffee).
We are in collaboration with Starbucks CSR program, to make the best quality coffee beans in the world. (Specialty Coffee Beans)
we asked for his help to taught us how to plant and treat the coffee plants well and correctly.
in terms of quality, productivity and effectiveness.
27 October 2018
October 27,2018 was the first day that we planted Arabica (Komasti) and Arabica (Andung Sari) coffee beans in Saribudolok, North Sumatra.
We bought the specialty coffee beans from Indonesia's government (Indonesian COFFEE AND COCOA RESEARCH CENTER).
27 November 2018
November 27,2018 We thoroughly cleared and leveled the land, removing thick weeds and debris using heavy machinery such as dozers and excavators.
This process not only prepared the area but also loosened the soil, creating optimal conditions for planting our coffee trees and ensuring healthy root growth.
24 Desember 2018
December 24, 2018 something remarkable happened — the coffee beans we had carefully planted began their journey of growth. Like all plants, they initiated the process of photosynthesis, absorbing sunlight and converting it into energy. Slowly but steadily, the seeds began to germinate, sending out tiny roots to anchor themselves in the soil.
It was a significant moment, filled with both anticipation and excitement, as we watched nature take its course, knowing that each sprout represented "the Future of Our Coffee Farm".
08 January 2019
January 08,2019 the coffee plants took their next significant step in growth. The once-tiny sprouts had developed their first two delicate leaves, small but full of promise.
These vibrant green leaves signaled that the plants were establishing themselves, reaching for the sunlight, and beginning their journey toward maturity. It was a quiet but profound moment, a glimpse into the thriving future of our coffee crop.
14 January 2019
January 14,2019 We carefully moved the young coffee plants into individual polybags, a crucial step in ensuring their healthy growth. By transplanting them, we gave each plant its own space to thrive, preventing their roots from competing for vital nutrients in the soil.
This process allowed the plants to develop strong root systems and better prepare for the next stages of their growth, paving the way for a robust future harvest.
30 January 2019
January 30,2019 We laid the foundation for something truly special—our house. With each brick and beam, we built not just a structure, but a home that would become the heart of our farm.
It was a place where we could rest, gather with loved ones, and oversee the growth of our coffee plants. That day marked the beginning of a new chapter, both for our Family and our Coffee Farm.
05 February 2019
February 05,2019 another milestone in our coffee journey arrived as the young plants sprouted their first set of four leaves.
These vibrant, green leaves signaled a crucial stage in the plants' development, showing they were gaining strength and stability.
03 April 2019
April 03,2019 was the day that our coffee beans grew 6 leaves.
LOOK ! how pretty our coffee plants are ❤️❤️❤️
18 June 2019
June 18, 2019 we planted Lamtoro trees (Leucaena leucocephala) to safeguard our Arabica coffee plants. Arabica coffee, known for its delicate flavors and superior quality, requires a specific environment to flourish.
One key factor is the need for partial shade, as too much direct sunlight can cause stress to the trees, reducing bean quality and yield. By interplanting Lamtoro trees, which grow quickly and offer ample shade, we create a microclimate that mimics the natural forest canopy.
This not only shields the coffee trees from harsh sunlight but also enhances soil fertility by fixing nitrogen, promoting a healthier, more sustainable coffee-growing ecosystem.
14 June 2020
June 14, 2020 something truly special happened—our coffee tree finally began to flower for the first time. After years of care, patience, and nurturing, the sight of those delicate white blooms felt like a reward for all the effort we had poured into this journey.
Each flower was a promise, hinting at the potential of the cherries that would soon follow, the beginning of a cycle that had long been anticipated.
01 August 2020
August 01,2020 I stood overlooking my coffee farm, taking in the progress that had unfolded over time. The vibrant green rows of coffee trees stretched across the landscape, a testament to the dedication and hard work invested into this land.
From the first time we planted the seedlings to now, watching the farm thrive feels like a dream gradually turning into reality. The farm, nestled against the backdrop of mountains and open skies, had flourished with a sense of purpose.
Even the small red water tower, standing like a guardian over the crops, symbolized the careful planning and preparation that had gone into ensuring every tree received the care it needed. This moment marked not just a milestone for the farm, but a deeper connection with the land and the coffee that would soon come to life in every bean harvested.
18 April 2021
April 18,2021 a new chapter began for my coffee farm, as the trees finally started to bear fruit. After months of dedication and hard work, the once tiny, green shoots had matured into healthy coffee trees, now brimming with clusters of unripe coffee cherries.
The vibrant green of the leaves contrasted beautifully with the small, shiny cherries, showing the promise of an abundant harvest to come.
01 May 2021
May 01,2021 an exciting moment unfolded on the farm—our coffee cherries began to turn red and ripen. The once green clusters had gradually transformed, signaling that the harvest was drawing near.
The deepening shades of red against the lush green foliage were a beautiful sight, a visual testament to the months of hard work and dedication. The ripe cherries glistened in the sunlight, ready to be picked and processed. It felt like a major milestone, as each cherry now held the essence of what we had nurtured from the very beginning.
The journey from seedling to ripe coffee fruit was finally paying off, bringing us one step closer to producing our very own coffee.
10 May 2021
May 10,2021 the long-awaited day finally arrived—we began picking and harvesting the coffee.
After watching the cherries ripen over time, it was incredibly rewarding to walk through the rows of coffee trees and carefully pick the deep red cherries, knowing each one held the promise of a flavorful cup.
The farm was alive with activity, as we harvested the fruit that had been months in the making. The process felt like a culmination of all the dedication, patience, and passion poured into nurturing the trees.
Each basket of cherries collected was not just a harvest, but a symbol of the journey we had embarked on to grow and cultivate our own coffee.
11 May 2021
May 11,2021 we dove into the next critical phase of our coffee production: washing, fermenting, and processing the cherries. After the harvest, the cherries were meticulously sorted, separating the fully ripe ones from any that didn’t meet our standards. We then began washing the cherries, using fresh water to remove impurities and prepare them for fermentation.
Next came the fermentation process, where the beans were left in tanks to ferment. This step is vital as it allows the natural enzymes to break down the mucilage surrounding the beans, enhancing the coffee's flavor profile. We closely monitored the fermentation, ensuring the timing was just right to prevent over-fermentation, which can negatively impact the taste.
After fermentation, the beans were thoroughly washed again and spread out to dry. This day marked the beginning of the transformation of our cherries into the beans that would eventually define the quality and character of our coffee. It was a delicate and essential part of the process, bringing us closer to producing a premium cup of coffee from our farm.
26 August 2021
August 26,2021 we reached another significant milestone in our coffee journey—roasting our own coffee for the first time. After months of careful cultivation, harvesting, and processing, we finally had the opportunity to experience the next phase: transforming our green beans into roasted coffee. The roasting process was both exciting and challenging, as we carefully monitored the temperature and time to ensure the beans developed the perfect flavor profile.
As the beans heated, the rich aroma of fresh coffee filled the air, signaling that we were on the right track. The first crack echoed through the roaster, marking the moment when the beans began to develop their complex flavors.
17 September 2021
September 17,2021
we brewed our coffee for the very first time—a moment of pure excitement and anticipation. After months of nurturing the plants, harvesting the cherries, processing, and roasting the beans, it was finally time to experience the fruits of our labor in a cup.
As we ground the freshly roasted beans, the aroma was intoxicating, filling the room with the rich, earthy scent of coffee. We carefully measured the grounds and began the brewing process, eagerly waiting to see how our coffee would taste. When we finally poured the first cup, it felt like the culmination of all our hard work. The taste was bold yet balanced, with notes that reflected the unique terroir of Saribudolok.
That first sip was unforgettable—it wasn't just coffee; it was the essence of everything we had poured into our farm. From planting to brewing, this cup symbolized a dream turned into reality.
This was a proud moment for us, as it symbolized the full cycle of our farm from planting the trees to enjoying the final product in a cup.
31 August 2022
August 31, 2022
we took a bold new step by opening our very own coffee café. After years of cultivating and perfecting our coffee from the farm, this marked the beginning of a new chapter—bringing our coffee directly to the people. The café became more than just a place to serve coffee; it was the embodiment of our journey from seed to cup.
Each cup served was a reflection of the hard work and passion that went into our farm, and it allowed us to share the unique flavors of our beans with our community. It was a proud moment as we opened the doors and welcomed coffee lovers to experience the taste of Saribudolok firsthand. This café represented not only our dedication to coffee but also our desire to create a space where people could gather, relax, and enjoy the fruits of our labor.
