Meet Producers

Meet Our Coffee Producers

Each producer brings a story of dedication, tradition, and the rich flavors of their unique coffee-growing terroir.

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Producers

Lots

Producers

Meet the farmers nurturing every process.

JB Coffee

Led by Reza Nurullah, JB Coffee approaches fermentation as a tool to express origin with intention and control. On the eve of 2026, we had the pleasure of meeting Reza himself on our origin trip, where we had the chance to ask him further about his thought process. He emphasizes the importance of managing time, microbial activity, and structure rather than pushing overt fermentation character. This philosophy has led to the development of multi-stage and mosto-based fermentations, applied thoughtfully across different processing styles. His craft has been used in many national-level competitions, with a few gracing even the world stage. Some of the persisting contemporary processing methods, such as yeast application, have taken some inspiration from long-standing traditions like wine-making. In similar manners. We are very honored to be working with him and bringing his craft to a wider audience.

Dame Coffee

Gading started Dame in early 2024, with a year-long deep dive on the coffee industry as the main building block, aware of the untapped potential thanks to the abundant nature of his region. He met his mentor, Mr. Budi, whose coffee was featured as the first line-up for Dame coffee, which, at that time, was designated towards the marketing side of the producers’ lots. Gading and his team began their post-harvest tenure with a bang: a koji-process typica using innoculants flown directly from Japan.

Since 2025, which is when we first met them, Dame has been more involved in the harvest and post-harvest processing, further deepening collaboration with Mr. Budi in research and development, while still maintaining their initial role as, for the lack of better wording, marketer for their lots, both processed in-house and curated from neighboring farmers.

Sibadak Coffee

Producer Alex Hutabarat cultivates a remarkable coffee, the Sidra varietal. Originally developed in Ecuador from Typica and Bourbon lineage, Sidra is celebrated for its elegance, complex fruit character, and refined sweetness, often appearing on the competition stage. What began as an experiment has grown into something truly distinctive. The terroir of Sibadak adds depth and structure while preserving the varietal’s clarity and vibrancy, redefining expectations of Indonesian specialty coffee. We are incredibly grateful to work with Alex and to have secured his Anaerobic Honey Sidra lot — a coffee that tastes exceptionally clean and delicate, with a transparent expression of Tapanuli’s terroir and craftsmanship. This lot is available exclusively at Nostos Coffee, London.