Category: Interview

In a corner of beautiful Oman, where ancient traditions blend with modern creativity, we find an inspiring story of an entrepreneur who decided to turn his passion for coffee into a successful venture that transcends national borders to reach various Gulf countries. Abdul Nasser Al Balushi, who began his career in 1987, chose to continue pursuing what he loves with deep passion and determination after retirement. His journey in the world of coffee led him to unique challenges and remarkable achievements, making him one of the prominent names in the coffee industry in the region today.

In this fascinating interview, we discover together the secrets of Al Balushi’s success, the challenges he faced, and the valuable advice he offers to young people aspiring to enter this field. We also learn about his vision of the role of coffee in enhancing social and cultural relationships in Omani society. Let’s dive together into the details of a success story that captivates hearts and inspires minds.

What inspired you to enter the world of coffee?

Entering the world of coffee was not a coincidence but the result of a long career I spent in this field since I was an employee in 1987. This journey started with a love for coffee and a deep appreciation for its taste and social and cultural impact. This continued even after my professional retirement, as I was thinking of an activity I would enjoy after retirement, a work I love, and where I find myself. I didn’t find a field I love more than the world of coffee, so I started my journey and my private business as an entrepreneur since 2006 after relying on God, and we have reached where we are today, praise be to God.

What were the biggest challenges you faced at the beginning of your journey in the coffee industry?

I faced significant challenges at the beginning of my journey, the most prominent of which was entering the world of coffee with something different and distinctive. This required high effort and great determination. I brought new challenges, including coffee machine maintenance, as no one was maintaining coffee machines for reuse. I started that and was keen to learn maintenance methods and techniques, teaching many how to maintain machines and use them effectively. We faced these challenges with patience and reliance on God, which contributed to developing our skills and increasing our expertise in this field.

What are the achievements you are proud of in this field?

I am proud first of what we are now, thanks and praise to God, as we have reached this level due to continuous efforts and dedication to work. Among the achievements I am proud of is developing coffee machine maintenance skills and providing excellent service to customers, in addition to achieving a good reputation in various Gulf countries, reflecting the quality of our work and our commitment to providing the best products and services.

What advice do you offer to young people and new entrepreneurs who want to enter the coffee industry?

I advise young people and new entrepreneurs to study the market to understand trends and requirements and gain deep knowledge of coffee preparation methods and its various types. Benefiting from training and certifications in specialty coffee is important, as well as investing in high-quality equipment to ensure their longevity. They should focus on providing a unique experience to customers that combines quality and innovation. Additionally, they should be patient and persistent, as entering this field requires great effort and dedication.

What is your favorite coffee?

All types of coffee are special to me, and I enjoy them at all times. I consider that each type of coffee has a special flavor and a unique experience that makes me enjoy every cup I drink.

How do you balance the various roles and responsibilities as an entrepreneur in the coffee industry?

The world of coffee has become a passion and an integral part of my day since 1987. I enjoy every moment in this work, and I don’t think it poses a barrier to my life matters. On the contrary, I work until midnight with love and passion. Balance comes through time management and focusing on priorities, where I ensure to manage time between work, family, and personal rest in a way that allows me to enjoy every aspect of my life.

How do you see the role of the coffee industry in enhancing social and cultural relationships in Omani society?

The coffee industry plays an important role in enhancing social and cultural relationships in Omani society by promoting hospitality traditions, where coffee is considered a means of communication and social interaction. Coffee shops gather people from different groups, contributing to the exchange of ideas and cultures and strengthening social bonds within the community. Additionally, coffee plays a role in preserving Omani heritage and enhancing national identity by maintaining the traditions of its preparation and serving in various occasions.

At the heart of Yemen’s rich coffee heritage and the evolving culinary scene in Dubai, Hesham Al Ghazali stands out as a third-generation coffee expert, SCA-certified professional, and passionate blogger. Hesham’s journey is an inspiring story of dedication, tradition, and innovation, seamlessly blending the intricate flavors of coffee with the art of fine gastronomy. Join us as we delve into his personal and professional journey, uncovering the inspirations, challenges, and dreams that fuel his passion.

How did your passion for coffee begin, and what inspired you to become an expert in this field?
My passion for coffee began in 2020 when I received the last harvest from my grandmother’s farm after her passing in the same year. My goal was to continue our family tradition and to showcase Yemeni coffee to the world in the best possible way.

What were the main challenges you faced during your journey to becoming SCA certified?
The courses offered by the Specialty Coffee Association (SCA) were enjoyable and filled with valuable information, greatly enhancing my skills. The biggest challenge was passing the online exams, which required precise and exact answers, demanding a lot of preparation and accuracy.

As a Yemeni, what is your personal story with Yemeni coffee?
My story with Yemeni coffee begins in my childhood, where it always connected me to cherished family members such as my grandparents, my father, and my relatives. Coffee has always been a part of our daily lives, filled with warm memories and strong family bonds.

How do you see Yemen’s historical role in the coffee industry, and how can this heritage be preserved today?
Yemen has a fundamental and historical role in cultivating and spreading coffee around the world. We are among the first to grow and export coffee, and Yemeni coffee is renowned for its high quality. Preserving this heritage requires continuous efforts to promote Yemeni coffee globally, achieved through the creativity and dedication of young Yemenis who are now actively developing this industry.

What changes have you noticed in the Yemeni coffee industry over the years?
I observed that the coffee industry did not attract much interest from Yemeni youth in the past. However, with the emergence of the third wave of coffee, it has started to attract a significant number of young people who are now keen on developing and enhancing this field.

How do you see the future of the coffee industry in Yemen and the Arab world?
I see a bright and promising future for the coffee industry in Yemen and the Arab world. We are now in the third wave of coffee, which focuses on educating consumers and raising awareness about quality and innovation, which will positively impact the development of this industry.

What innovations or improvements do you think will make a significant difference in the coffee world?
There are many improvements in coffee cultivation and processing, especially with the growing interest from our Saudi brothers, creating greater opportunities in the region. Additionally, there are new and innovative methods of processing coffee that introduce unique flavors, attracting new consumer segments. There are also notable advancements in coffee extraction tools.

Do you have any current projects or future plans related to coffee that you would like to share with us?
Currently, I am a coffee producer, selling it globally thanks to my direct contact with farmers in Yemen. I am learning new methods of coffee cultivation and processing, and I plan to teach these modern techniques to Yemeni farmers for free, either through the United Nations in Yemen or other personal initiatives, to help them compete on regional and global levels.

As a food lover and coffee enthusiast, how do you balance these two passions?
Both are closely intertwined. For me, coffee and food complement each other, and it’s common to see both together on the same table frequently.

What advice do you have for young people who want to enter the coffee world?
I want them to know that the coffee tree is generous and giving, and that behind every cup of coffee are the efforts of many people. My advice is to focus on both the humanitarian and commercial aspects, as many people focus solely on the commercial side and forget their role in helping farmers sustain their livelihoods and provide a decent life for their families.

How do you enjoy coffee in your daily life, and what is your favorite way to prepare it?
I enjoy roasting coffee regularly at home and preparing it in the traditional Yemeni way (Qishr) or as espresso. Occasionally, I use the V60 method.

How can we enhance the culture and awareness of Yemeni coffee’s importance in the world?
Coffee is a national product and a cultural heritage. Every Yemeni should enter and innovate in this field because its benefits for the country and Yemeni families are significant and crucial. We can take Ethiopia as an example; it is now one of the top five coffee-exporting countries, with substantial financial returns.

What is your role in raising awareness about Yemeni coffee and its culture?
I represent Yemen in the best possible light to the world, given my presence in the UAE, which is one of the largest hubs for coffee trade globally. I have a wide network of relationships worldwide, and I strive to convey the history and quality of Yemeni coffee and its products in the best way possible.

In the world of business, we find stories that inspire us and light our path to success. One such story is the journey of Mrs. Nouran Al-Bannai, the Emirati architect who transformed into a successful entrepreneur in the coffee industry. With a blend of passion and determination, Nouran has created a unique coffee experience that reflects the heritage of the UAE while introducing modern innovations. In this interview, Nouran reveals the secrets of her journey, the challenges she faced, and how she became an icon in the coffee industry in the UAE.

– Tell us about your journey from architecture to becoming a successful entrepreneur in the coffee industry. What inspired you to make this transition?

My passion for coffee started in childhood, as my grandmother, may she rest in peace, used to prepare Arabic coffee at home. I used to smell the coffee before going to school. After her death, I felt that something was missing at home. So, I decided to learn and study coffee and its secrets, and I opened the “Coffee Architecture” café to revive those memories.

– How did your personal and spiritual journey lead you to open your own café (Coffee Architecture)?

I studied at a barista school in America and learned how to prepare specialty coffee and the science behind it. Watching the world barista championships inspired me to become a professional Emirati barista. In 2016, there were no Emirati women working behind an espresso machine, but I decided to open “Coffee Architecture” to change this perspective in the UAE. Thank God, we continue to succeed, and now I see many Emiratis entering this field, which makes me proud.

– What motivated you to focus on offering distinctive Arabic coffee?

Offering Emirati coffee for free at “Coffee Architecture” was a charity act for the soul of my grandmother. Coffee holds a special place in every Emirati family and tribe. I want to pass on this heritage and traditions from the ancestors to the youth.

– As the first Emirati woman to make significant strides in the coffee industry, what unique contributions have you brought to the coffee world?

I strive to create new opportunities in the Emirati economy and showcase our country’s vision on the global stage. Excellence is my goal, and this is what I always work towards.

– How did you combine innovation and tradition to create a truly unique coffee experience?

I maintain religious, ethical, and traditional values in preparing coffee and serve it to customers with professionalism. I also introduce Emirati customs to foreigners to showcase Emirati hospitality.

– Can you explain the precise process behind preparing your creative coffee?

The secret of the process lies in the barista’s passion and deep love for coffee. It requires extracting the right flavor for each type of coffee and roasting it in the best way to suit the taste of coffee lovers.

– What challenges did you face when starting Coffee Architecture, and how did you overcome them?

As a woman, there were doubts about my ability to prepare coffee professionally. Initially, customers did not want me to make their coffee. But with persistence and effort, I became beloved by customers who now prefer my coffee.

– How did COVID-19 affect your business, and what adjustments did you make to keep your business standing?

COVID-19 was a challenge for all of us, but it made us stronger. I took the opportunity to educate people online about how to prepare coffee at home. I also updated the brand and marketed it better.

– Can you share some moments of success that made all the hard work worthwhile?

When customers say they feel at home when visiting the café or praise the quality of the coffee and the positive energy of the place, I feel immense pride. The most significant moment was when His Highness Sheikh Mohammed bin Zayed said to me, “This work may seem small, but its impact on people and the UAE is great.” I will never forget these words.

– How can a person stay passionate and motivated to achieve their goals, in your opinion?

A person should always remember why they entered this field. They should be surrounded by loved ones who inspire and support them. For me, the memories of my grandmother give me the strength to rise again when facing difficulties.

– What advice do you have for aspiring entrepreneurs who want to follow their passion and create something meaningful?

Focus on the goal and understand the reason behind your work; this is the key to success. Do not fear failure, as failure and the word “no” are the strength to rise again with the help of God and trust in Him.

– What are the prospects of the coffee industry in general, and in the UAE and the rest of the GCC in particular?

Arab and international championships in specialty coffee are now taking their place in every new café that opens. Also, roasting has become an essential part of every café, adding a unique flavor to each place.

– Do you have any future plans or projects you can share with us?

My dream is to win first place in the barista championship in the UAE and raise my country’s flag high in the top positions globally. I started this journey in 2018, and I got the third place in 2023 and 2024. I will continue this journey, God willing.

Dubai – Ali Alzakary

Today, we embark on an extraordinary journey into the world of Mr. Dragoslav Džudović, the influential figure characterized by his humility, concealing his deep impact on the specialty coffee world. In this exclusive interview, we explore the realm of a true coffee veteran – from humble beginnings to global fame. Join us to learn about the relationship that brought Dragoslav into the world of specialty coffee and the role serendipity played in his journey. Discover his vital role in the coffee culture revolution in Ajman Emirate, and his relentless pursuit of innovation. Follow along on this exciting journey of the coffee artist who knows no bounds to his passion.

• Who is Dragoslav Džudović, what can you say about yourself?

I don’t like to talk about myself. I’m shy and giving my best not to show off, humble.Maybe I’m wrong in how I see myself, what do you think? How do others see me? How do you see me?

Well, I think you are modest in a nice and beautiful way, which always makes you a welcome person, and someone with a heard and appreciated opinion.

• Can you share a bit about your journey into the specialty coffee industry and what sparked your interest in it?

Huh, I’ll try to make it short. My coffee journey started in 2012 while working for famous Serbian bakery chain Hleb&Kifle, at that time I was slowly getting into specialty coffee. Fast forward to 2014, while still working for that bakery, I happened to meet with Snoopy and Krle who were part of the Java Coffee crew and Marko from CoffeeDesk at a coffee festival later that year. This is how my journey to the world of specialty coffee began, by networking with coffee people.

Shortly after, I signed up with Java Academy to partake in a coffee course, and I have not looked back ever since. This paved the way for me to compete in the SCAE Serbian Barista Championship in 2016, sponsored by one of the bakery directors, Mihailo, who also sourced and roasted Salvadoran Cup of Excellence, ended up being 12th. I have the local coffee community to thank. Nenad helped me understand the competition.

machine, Milos helped me make sense of the dial-in process and be confident in the face of the competition, Krle and Max from Java Academy who supported me with the inception of my signature drink.

I wouldn’t be where I am today without appreciating my haters, who repeatedly questioned my ability to perform, based on the fact that I worked in a bakery. It’s a tough world out there, and failing is part and parcel of life. But, “stop” is a word that is not in my dictionary, it fueled me to continue learning and become better at what I do.

I ended up spending most of my free time with Java’s crew, or hanging out at coffee shops connecting with baristas. I had a liking towards craft beer, and that helped me further develop my sensory skills. I came upon an opportunity to join the Java team, and from that moment onwards there was no going back. They invested in me, and I reciprocated the way I knew how to, by being part of the SCAE Serbian Brewers Cup and placing 4th.

The more experience I accumulated, the deeper I dove into the rabbit hole. I became part of Kisobran’s team, and assisted them to open a micro-roastery called Zaokret. I was volunteering for the 2017 World of Coffee Budapest, and this is where I connected with people from the UAE scene. They convinced me to give Dubai a chance, and that’s how a new chapter in my coffee journey started.

Fast forward to 2018, I am now in Cafe Rider on a trial basis, and also training with Tabera, the Russian roasting champion, to potentially replace Rustam and Dmitriy. However life had other plans, I got introduced to Saud and his father Abdulla Alnuaimi. They welcomed me to be a part of their family, I fell in love with Ajman and called it home.

• What drew you to become a certified technical judge for various coffee competitions like WBC, WCIGS, and CIC?

Those certificates are opening a new door to World Coffee Events. Opportunity to judge with the best of the best from all around the world, learn and exchange knowledge, with one aim. Bring that knowledge back to the local scene. It will help us to improve our national competition standards.

My goal was to obtain them back in 2019/2020, plans got changed, which in turn gave me more time to develop and gain knowledge by judging local competitions. I’ll have to check, but I think from 2018 until now, I’ve taken part in every SCA UAE national coffee competition, and many more local championships and throw downs.

• Could you explain the role of a technical judge in these competitions and what criteria you typically evaluate?

Each performance should have meaning, story, connection. Technical judge is evaluating movements, usage of tools, equipment and ingredients. Are those things innovative, can ingredients be replicated in everyday life? Can we recreate that drink? Each competition is unique for itself. Now imagine multiplied by competitors, how many performances we witness.

• What have been some of the most memorable moments or experiences for you as a technical judge in these competitions?

 Each competition will have memorable moments. For me most important are ones that will click and connect judges and competitors, move industry forward with innovations.

• How do you approach the process of learning and teaching from your mistakes in the coffee industry, and how has it shaped your career?

Firstly you need to be open to accepting mistakes. They can occur any time in various segments of work. I’m seeing them as valuable learning experiences. Learning how not to repeat them, or minimize their impact is important, yet can’t be done overnight. Teaching others from your mistakes, so they will not make them is great for mproving coffee scene quality. That experience becomes an asset through the time.It didn’t shape my career, it is still shaping it. Mistakes are part of our daily workflow, just sometimes we are not aware of it.

• What are some common mistakes you see competitors make in coffee competitions, and how do you help them improve?

Let’s start from the competition ‘Debriefing’. Each event has designated time for competitors to review their scoresheets followed by a coach, in presence of at least (in this case) 1 technical and 1 sensory judge. At this time we can exchange words, and keep conversation healthy. Talk about performance, how they saw it, and how it reflected on the score. Not at any point, conversation or written scores should sound like coaching.In days after competitions, I’m always available for competitors to brainstorm and chat on their performance. Our community should work together for future improvement and sharing experience with competitors.

• You’ve been involved in various projects like Wacup, Koub, ROR, and coffeedesk. Could you tell us more about these ventures and your role in them?

Wacup is my first project that I’ve started with Saud, now one of oldest coffee shops in Ajman, Koub we created as an extended hand of Wacup, merged the Emirati heritage and specialty coffee. The first location is based in the heritage district of Ajman Museum. This solidified Koub as an Emirati brand representing the local culture at the Expo 2020 Dubai, and paves the way for us to open even more locations across the UAE, and recently we opened our first location outside UAE in London’s Belgravia, UK.

My role in those brands is education of staff as well customers, improving quality, and working on solving mistakes and issues.

ROR coffee roastery was created to support consumption of ours and cafes of our friends.

Through the time demand picked up, and we started roasting for new up-and-coming clients.

Business as well the team grew and we shifted our roastery from Jumeirah beach to a brand new facility in Al Quoz.

Until last year, before exiting, my role was developing a brand and its print on the market. From what I see now, it is a well known brand that has produced champions in Cup Tasters, Sheril and Daudi.

The chapter of collaboration with Coffeedesk started while I was still working for Java in Serbia. However, looking at the UAE market, there was simply not enough choice to buy quality equipment, and often out of stock due to high demand. This was despite the fact that Brewing Gadgets were trying their best to supply the whole market.

Coffeedesk, originating from Poland, is quite literally a breath-of-fresh air for the Middle East region and follows a unique methodology to be the ideal cafe equipment supplier, its a joint venture of ROR and coffeedesk Poland.

My role in this company is research and development, quite a hard task. Constantly searching for something new and unique that can be interesting for this market, yet deals need to be done before competitors.

•  What challenges have you faced in developing the coffee scene in Ajman Emirate, and how have you worked to overcome them?

That’s an ongoing project, which has numerous challenges, let’s say, that biggest one is keeping customers to spend more money inside Ajman Emirate, instead of spending it in other Emirates. It will take time and hours of lobbying for cafe owners to understand that only by working together, we can achieve that goal.

• As someone deeply involved in both the technical and practical aspects of the coffee industry, what trends or changes do you foresee in the specialty coffee world in the coming years?

Decaf is knocking on the door, and we should embrace it. We need to work on educating customers about it and bust bad myths that have been following it in past years.

Cold brew is making a comeback with on demand taps making it more popular, so far for me two awesomely designed machines Baby HardTank and Ground Control are elevating the game.

Instant, capsules and traveling coffee is getting its share of the market, which will continue growing.

Automation of coffee preparation is inevitable. It is creating better consistency on execution, reducing chances of mistakes and elevates productivity.

But what is coming, we can’t know. Every day there is a new challenge on a macro and micro level, each creating a chain reaction that is making its own impact on the market. We should keep one eye on it.

• Finally, what advice would you give to aspiring baristas, coffee entrepreneurs, or those looking to get involved in coffee competitions?

 Education, education and education. It has to be from different sources, otherwise we will be biased.

Baristas should spend more time on their education, question everything and be ready for mistakes and failures. Get courage and communicate with others, that’s the only way they can improve themselves.

Dive into BaristaHustle, it will requisition your knowledge.Coffee entrepreneurs, this is a hard one. People are jumping in starting a business without deep research of the market. Research takes time, and patience. Once you have enough data, make a decision about what you want to start.

Podcasts, listen to podcasts, there are so many good ones from the coffee industry that can help you in many ways.

Cat&Clud, Keys to the Shop, Map it Forward, Sub-Zero Coffee, Acid Makes Coffee Better, Coffee people in Middle East, I’m not a barista, Hello Judges, Boss Barista, The coffee podcast,Sourced, Making coffee with Lucia Solis, Tim Wendelboe podcast, 5THWAVE, Cropster’s coffee and technology, Giesen’s Roastcast, Coffee Science Guru, Adventures in coffee, Sprudgecast and many many more. We can keep this topic open for people to share their insights.

In the bustling world of coffee, where each cup tells a tale of craftsmanship and dedication, Bilal  Khan  stands as a testament to the transformative power of passion and perseverance. From scrubbing dishes to orchestrating quality control across five coffee havens, his journey epitomizes the quintessence of the coffee industry’s spirit.

Follow Bilal’s inspiring journey with us in this entertaining conversation

• You’ve had quite a journey—from starting as a dishwasher to becoming a head of quality control. Could you share more about your experiences and the pivotal moments that shaped your career in the coffee industry?

My journey began in 2018 when I landed in the UAE, eager to carve a path in the coffee world. It wasn’t easy; two months and ten days of relentless job hunting led me to a humble start as a dishwasher in a cozy coffee shop. With each role—waiter, barista, senior barista, and finally head barista—I soaked in knowledge like a sponge. But it was the allure of specialty coffee that ignited my passion, propelling me to become a quality control maestro and trainer.

• What motivated you to transition from various roles to quality control trainer? How did each role contribute to your growth?

The allure of specialty coffee beckoned me, urging me to delve deeper into the craft. As I journeyed from dishwasher to head barista, each role infused me with invaluable insights—grasping the nuances of flavor, perfecting brewing techniques, and mastering the art of presentation. It was a natural evolution driven by an insatiable thirst for knowledge and a desire to ensure every cup met the highest standards.

• You mentioned obtaining 8 to 9 certifications from the Specialty Coffee Association (SCA). Which certifications were most impactful for you, and how have they enhanced your skills? As a quality controller, what specific aspects do you focus on to maintain high standards in coffee preparation and presentation?

Embarking on the SCA certification journey was pivotal. Sensory and processing certifications laid the professional, intermediate, foundation empowering me to discern the subtlest of flavors and understand the intricacies of coffee production. As a quality controller, I meticulously oversee every aspect—from bean sourcing to brewing methods—ensuring adherence to stringent quality assurance protocols. Cropster’s tools have been indispensable, streamlining our operations and guaranteeing consistency in every cup.

• Competing at the national level is impressive! Could you tell us about your experience in the UAE Cup Tasters Championship and the UAE Latte Art Championship? What strategies did you employ to excel? How do you balance creativity and precision when creating latte art? Any tips for aspiring baristas?

Competing in the UAE championships was a dream come true. While victory eluded me, the experience was invaluable. Precision and focus were my allies, guiding me through the intense challenges. Balancing creativity and precision in latte art requires finesse—a blend of technique and imagination. My advice to aspiring baristas? Trust your instincts, hone your skills relentlessly, and never underestimate the power of self-confidence.

• Handling five coffee shops nowbl specialty coffee, Kaffie specialty coffee, 90plus specialty coffee his no small feat. What challenges do you face as a head of quality control across multiple locations? How do you ensure consistency and excellence? What qualities do you look for when hiring baristas and other staff members for your coffee shops?

Managing multiple outlets presents its share of challenges, from ensuring uniformity in quality to tackling unforeseen hurdles like inconsistent bean roasts. To maintain excellence, I prioritize daily checks, cupping sessions, and constant communication with our team. When hiring, I seek passion, adaptability, and a thirst for knowledge—qualities that align with our commitment to delivering unparalleled coffee experiences.

 

 

In the heart of the lush Gayo Highlands in Central Aceh, Indonesia, a cooperative is making waves in the coffee industry – Malindo Utama Gayo. Renowned for its commitment to quality, sustainability, and community development, the cooperative has emerged as a leading producer of exceptional Arabica coffee beans. In this exclusive interview, Shafuan Iqbal, the Marketing Manager at Malindo Utama Gayo, provides a glimpse into the cooperative’s origins, practices, and aspirations. Join us as we explore the unique journey of Malindo Utama Gayo, where the pursuit of excellence meets a deep dedication to environmental responsibility and community empowerment.

Can you tell us about your role as the Marketing Manager at Malindo Utama Gayo, and how did you get involved with the cooperative?

Let me introduce myself, my name is Shafuan Iqbal, here I act as a marketing manager at the Malindo Utama Gayo producer cooperative. My role here as a manager is to determine the target market, segment the market, and determine the best way to market Gayo Arabica coffee products with the best quality that we can guarantee and also ensure that consumers are satisfied with the products we offer, so that this continues to be sustainable.

What inspired the founding members to establish Malindo Utama Gayo, and what challenges did they aim to address in the coffee production industry?

The inspiration of the founder of the Malindo Utama Gayo Producer Cooperative was:

1. Farmer Empowerment: here our aim is to improve the economic and social conditions of coffee farmers and provide opportunities for a better economy for local farmers in the Takengon region, Central Aceh.
2. Sustainability: here we are Determined to ensure that our coffee production meets sustainability standards and we are committed to adopting sustainable farming practices, ensuring that farmers receive fair prices, and supporting sustainability initiatives in the coffee supply chain.
3. Quality Maintenance: Our inspiration here is to maintain and improve the quality of coffee, we want to bring superior Arabica coffee from the Gayo area to the global market, promoting the unique taste, aroma and characteristics of Gayo Arabica coffee in the Gayo highland area.
4. Innovation and Differentiation: here we bring innovation to the coffee production industry by processing coffee beans from the plantation to ready for export in the Takengon area so that there is no mixing of products with other coffee and we can guarantee the authenticity of Gayo Arabica coffee from our cooperative.

The challenges we usually face in the coffee industry are price fluctuations, climate change which can affect crop yields, global competition.

How does Malindo Utama Gayo strive to achieve its vision of becoming a leading coffee producer?

Our efforts to achieve our vision are to become a leading coffee producer, producing high quality coffee beans, prioritizing environmental sustainability, and providing social and economic benefits to cooperative members and the surrounding community.

Can you elaborate on the cooperative’s mission to produce exceptional coffee, prioritize environmental sustainability, and provide social and economic benefits to members and the community?

We are committed to producing the best coffee beans by maintaining product quality, cleanliness and freshness. We apply good cultivation practices and pay attention to every stage of production to produce coffee with a rich taste, attractive aroma and distinctive taste.

Could you explain the unique processing methods used for the original Gayo Arabica coffee, and how they contribute to its high quality?

Post-harvest coffee processing is a series of steps carried out after the coffee beans are harvested from the coffee tree. The aim of this processing is to remove the layers surrounding the coffee beans, such as the skin, mucus and pulp, and to dry the coffee beans. This process is very crucial in producing coffee beans that are ready to be ground, roasted and brewed into a delicious cup of coffee. Here are some general steps in post-harvest processing of coffee:

1. Depulping: The first step in the post-harvest process is removing the outer skin of the coffee beans. There are two general methods used for depulping. The wet method involves soaking the coffee beans in water to soften the skin, followed by mechanical depulping using a depulping machine. The dry method is to dry the coffee beans in the skin, then break the skin or rub it to remove the coffee beans.
2. Fermentation: After depulping, the coffee beans will undergo a wet fermentation stage. This process involves soaking the coffee beans in water to remove any remaining mucus and fruit pulp stuck to the beans. Fermentation can also have an impact on the taste and characteristics of the coffee produced.
3. Washing: After fermentation, the coffee beans go through further washing. The coffee beans are washed and sifted to remove any remaining layers such as mucus or thin membranes that are still attached to the beans.
4. Drying: After cleaning, coffee beans need to be dried. The drying method can be done naturally or using a dryer. In natural drying, coffee beans are spread thinly on an open surface and left exposed to sunlight or air dried. In drying using equipment, the coffee beans are transferred to a drying machine which regulates the temperature and humidity so that the coffee beans can be dried quickly and evenly.
5. Final processing: After the coffee beans are dry, they go through the final processing stage. This involves removing the husks or skins remaining after drying, as well as selecting and sorting the coffee beans based on size, shape and best quality, then the coffee that is ready for export will be packed in new jute bags.

What are the key cultivation practices employed by the cooperative to ensure the best quality coffee beans?

The cooperative focuses on coffee quality by implementing sustainable agricultural practices and focusing on environmental sustainability and farmer welfare. Use of organic and sustainable methods in coffee cultivation

How does Malindo Utama Gayo implement environmentally friendly farming practices, and what specific steps are taken to promote organic and sustainable agricultural methods?

Here we use organic farming practices so that there is no environmental pollution and coincidentally we follow organic and Rainforest Alliance standards so that environmental sustainability can be maintained.

 In what ways does the cooperative address responsible waste management in its coffee production process?

For coffee plantations, we prohibit farmers from throwing rubbish carelessly, so we encourage farmers to collect waste from their plantations to be thrown into rubbish bins provided by the local government and for processing sites, we provide septic tanks so that waste produced from the coffee process is not thrown into canals or rivers.

How does Malindo Utama Gayo empower its members through training, knowledge-sharing, and access to resources?

We provide updated training and knowledge to members regularly and provide information openly

Can you discuss the cooperative’s commitment to fair and transparent practices, ensuring members receive a fair share of the profits?

Here we use practices that are fair and transparent to members and we hold member meetings to discuss how to use the profits we obtain

What social and educational initiatives does the cooperative support in the local community?

Cooperatives provide social support in the form of social assistance in the form of providing basic necessities to all farmer members and providing donations to educational institutions in the local community of our farmer member areas.

How does Malindo Utama Gayo collaborate with other coffee farmers and establish partnerships to enhance its positive influence in the coffee industry?

We openly accept and partner with other coffee farmers so that these farmers have a positive impact on each other

Could you provide more details about the range of high-quality coffees offered by Malindo Utama Gayo, including any or single-origin options?

Single origin coffee is coffee that comes from one source, namely coffee of the same type, which comes from the same region, the same region, or even the same plant because the average varieties of Gayo coffee are Catimour, Bourboun and P88.

We apologize, this is an error in the information listed on the website and we will correct it.

For customers interested in brewing their own coffee, what options does the cooperative provide in terms of raw coffee beans?

Semi Wash Sumatera Gayo Mandheling Arabica Coffee TP (Triple Pick ), Semi Wash Sumatera Gayo Gegarang Arabica Coffee Grade 1, Gayo Arabica Grade 5 and Sumatera Coffee Arabica Gayo Luwak.

How does the unique geographic location of Gayo Highland contribute to the ideal conditions for cultivating high-quality coffee?

Malindo Utama Gayo Cooperative is located in the fertile hilly area of ​​the Gayo Highlands, Central Aceh, Indonesia. This area is famous for its ideal geographical conditions for cultivating high-quality coffee. The Gayo plateau is located in Aceh, at an altitude of approximately 1,200 meters above sea level.

Can you share more about the cooperative’s relationship with the local community and any positive impacts it has had?

The Malindo Utama Gayo Cooperative is committed to producing extraordinary coffee while still prioritizing sustainability and providing a positive impact on its members and the local community by providing training and knowledge about coffee and simultaneously preserving the environment and the cooperative providing donations to educational institutions so that farmers’ children are prosperous.

What are Malindo Utama Gayo’s future plans for expanding its reach and impact in the coffee industry?

Our goal is mutual prosperity between farmers and cooperatives and we are trying to prevent global warming by reforesting forests and we hope that buyers will provide a suitable price so that our future plans can run smoothly.

Are there any upcoming projects or initiatives that the cooperative is particularly excited about?

We have collaborated with Indonesian Geographical Indications to preserve the environment and remind the public to prevent pollution of the environment and protected animals, and we are trying to carry out reforestation of deforested forests or where natural disasters in the form of landslides occur.