{"id":14140,"date":"2025-07-15T16:31:42","date_gmt":"2025-07-15T07:31:42","guid":{"rendered":"https:\/\/typica.coffee\/en\/?post_type=producers&p=14140"},"modified":"2025-07-15T16:31:44","modified_gmt":"2025-07-15T07:31:44","slug":"catur","status":"publish","type":"producers","link":"https:\/\/typica.coffee\/en\/narratives\/producers\/catur\/","title":{"rendered":"CATUR"},"content":{"rendered":"\n
\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

In Indonesia, coffee quality often fluctuates from year to year, posing a significant risk for buyers. In the specialty coffee market especially, consistency is key, and origins with unstable quality tend to be avoided for long-term partnerships.<\/p>\n\n\n\n

This inconsistency has become a major barrier to the growth of Indonesia\u2019s coffee industry. Despite being one of the world\u2019s largest producers, with a wealth of terroirs and native varieties, the country still lags behind others when it comes to quality control and traceability.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

CATUR, a company working in close partnership with smallholder farmers and processing stations across Indonesia, is not only working to solve these issues, it\u2019s also on a mission to redefine how the world sees Indonesian coffee. Founded in 2021, CATUR handled approximately 1,100 tons of coffee in 2024, 90% commercial and 10% specialty. Its specialty micro-lots are sourced primarily from Gayo in Aceh, Loa in West Java, Kintamani in Bali, and Malino in South Sulawesi.<\/p>\n\n\n\n

What drives CATUR\u2019s growth is research into microorganisms and fermentation, led by its subsidiary Berlian Biotech. Working closely with partner processing stations, the team is constantly experimenting with and applying fermentation techniques to develop coffees that are not only consistent in quality but also rich in distinctive flavor.<\/p>\n\n\n\n

At the heart of everything they do is a strong desire to be agents of change.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

Transparency as a foundation for continuity<\/strong><\/h4>\n\n\n\n

In the coffee industry, there\u2019s a persistent assumption that commercial coffee lacks traceability, while specialty coffee comes with it. But the reality is far more nuanced, and there are plenty of exceptions that defy such a simple distinction.<\/p>\n\n\n\n

CATUR\u2019s commercial coffee is a clear example that challenges this assumption. Just like its specialty lots, CATUR places a strong emphasis on transparency. The company creates detailed \u201cTransparency Reports\u201d that clearly show who was paid how much, and publishes them openly on its website. Co-founder and COO Kenny Ang explains the reasoning behind this approach:<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

\u201cI believe customers have the right to know where their coffee comes from and how much of the money is reaching the people behind it. When prices are high, some buyers start to wonder if middlemen are taking an unfair margin. But with transparency, those doubts fade, and it becomes easier to build long-term business relationships.<\/p>\n\n\n\n

\u201cOf course, there are risks. Especially with commercial coffee, where our margins are in the single digits, even a small issue along the way can push us into the red. When that happens, we take the time to explain the situation to farmers and ask if they\u2019re willing to adjust the price. When both sides understand and agree, it creates the kind of relationship that naturally leads to higher volumes.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

\n
\n
\n\"Spacer\"\n <\/figure>\n<\/div>\n<\/section>\n\n\n
\n
\n
\n
\n\n\n
\"\"
Top row, third from the left: Kenny, Bottom row: Mikael<\/figcaption><\/figure>\n\n\n<\/div>
\n\n\n

No growth without stability<\/strong><\/h4>\n\n\n\n

CATUR was founded in 2021, a time when the world was still grappling with the impact of COVID-19. Kenny Ang launched the venture alongside Mikael Jasin, who would go on to win the 2024 World Barista Championship.<\/p>\n\n\n\n

Before starting CATUR, Kenny had been running a business importing green coffee to Indonesia. But when the pandemic forced operations to a halt, he suddenly found himself with time on his hands. Around that time, Mikael mentioned he was planning to travel across Indonesia in search of coffees to use in competition. Kenny offered to join him as the driver. He saw the trip as an opportunity to grow by spending time with someone so deeply passionate about coffee.<\/p>\n\n\n\n

The idea of starting a business together didn\u2019t come up until a few months after that 28-day journey. Mikael had already begun experimenting with coffee processing, while Kenny brought experience in launching and managing a business. They believed that by combining their strengths, they could create something meaningful. Together with two friends, they founded CATUR.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

With a \u201cjust try it and see\u201d mindset, they dove into the challenge headfirst, embracing a learn-as-you-go approach. What kept them moving forward was a yeast-based processing method that could improve both quality and consistency. Even during their travels, they were already trying to spread the idea of using microorganisms in fermentation, handing out over 100 bottles of microbe-infused liquid to producers they met along the way.<\/p>\n\n\n\n

Leveraging yeast fermentation as their key differentiator, CATUR launched its business with a model that involved purchasing all of the specialty coffee produced by its partner farmers. The business got off to a strong start. Thanks to existing relationships, they sold 30 tons in the first year and doubled that to 60 tons in the second year without much difficulty. But in the third year, after ambitiously scaling up to 120 tons, they hit a wall. Only half of it sold. Many buyers hesitated, saying things like, \u201cIf someone else is already buying it, I\u2019m not interested.\u201d It was a sobering lesson in the difficulty of balancing supply and demand. Willing to take a loss if necessary, they made the decision to sell off all remaining lots and used the proceeds to establish a dry mill in North Sumatra, marking their entry into the commercial coffee space.<\/p>\n\n\n\n

\u201cSpecialty coffee takes time to process and requires significant investment in quality control, which means it takes much longer to recover costs. Without sufficient financial strength, it ends up feeling like a high-stakes gamble. That\u2019s when we realized that if we could build a stable revenue base through commercial coffee, particularly Mandheling, which can be harvested and sold year-round, we\u2019d finally have the freedom to pursue specialty coffee with confidence.<\/p>\n\n\n\n

\u201cWhat makes the global coffee market so compelling is that there\u2019s space for everyone to carve out their share and define their own role. Of course, there are people who disagree with how we do things. But what\u2019s considered \u2018right\u2019 or \u2018wrong\u2019 really depends on the lens you\u2019re using. What we\u2019ve seen firsthand is that when we partner with people who share our values, the volume of business inevitably grows.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

It takes results to win people over<\/strong><\/h4>\n\n\n\n

Yeast fermentation is still a new approach in coffee processing. And like most innovations, it was initially met with resistance. When Kenny Ang and his team first introduced the method to farmers and processing staff, the response was almost always the same: \u201cHow much is this going to cost?\u201d<\/p>\n\n\n\n

Yeast isn\u2019t some kind of miracle solution that delivers instant results. While it can improve quality and raise selling prices, it also demands time, effort, and investment. New fermentation tanks and other equipment are required, the fermentation process takes longer, and producers must carefully follow the right procedures, paying close attention to temperature and sanitation.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

Some farmers were eager to try it out, but most responded with hesitation: \u201cIt sounds too complicated,\u201d \u201cIt takes too long,\u201d \u201cI want to sell my coffee right away.\u201d With no track record to point to, Kenny and his team could only offer hope: \u201cIf we can improve the quality, you\u2019ll be able to sell at a better price.\u201d<\/p>\n\n\n\n

\u201cWe focused on finding just one farmer in each region who was willing to give it a try. If we could get results, we knew that person would spread the word. But in reality, it wasn\u2019t until our third year that the method started to gain traction. It\u2019s a slow process.<\/p>\n\n\n\n

\u201cEven when producers agreed to try yeast fermentation, if they didn\u2019t follow the steps properly and just did it their own way, the quality dropped. In the worst cases, the coffee wasn\u2019t even sellable. Negative experiences like that created pushback and made it even harder to promote the method.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

The biggest challenge with yeast fermentation is data management. CATUR emphasizes to farmers and processors that maintaining consistent quality requires tracking key variables, such as fermentation time, pH levels, temperature, and yeast quantity. But many still rely on memory, experience, or intuition. That\u2019s especially true for older producers.<\/p>\n\n\n\n

\u201cIf their instincts are grounded in solid reasoning, that\u2019s fine. But the reality is, many producers lack clear decision-making standards and have never received proper training. That\u2019s why we give notebooks and logbooks to farmers who show curiosity or motivation, to help them build the habit of recording data. When Mikael used yeast-processed Indonesian coffee to win the 2024 World Barista Championship, it gave us a huge boost. As of July 2025, 13 farmers are now using yeast in their processing.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

\n
\n
\n\"Spacer\"\n <\/figure>\n<\/div>\n<\/section>\n\n\n
\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

Learning accelerates change<\/strong><\/h4>\n\n\n\n

The yeast strains developed by Berlian Biotech are now being used not only in Indonesia but also by producers in Panama, Colombia, and Brazil, India, Thailand, and Rwanda. Coffees processed with these yeasts have shown noticeable improvements in cupping scores, and several have been used in competitions worldwide.<\/p>\n\n\n\n

\u201cEach harvest season, we test 15 to 20 different lots. On a good year, maybe two turn out well, sometimes just one. But even one successful lot is enough. We set it aside, hold onto it, and move forward to the next season with a kind of quiet hope.<\/p>\n\n\n\n

\u201cThat said, reality still hasn\u2019t caught up with our ideals. Our lab holds thousands of undeveloped yeast strains, but what we really need is a dedicated test farm, somewhere we can evaluate fermentation effects under real-world conditions. Someday, we hope to build a farm and mill that serve as a kind of \u201cinnovation playground,\u201d a place not only for experimentation but also for hands-on learning for those who come to visit.<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n\n

\n
\n
\n
\n\n\n
\"\"<\/figure>\n\n\n<\/div>
\n\n\n

<\/h4>\n\n\n\n

\u201cOur goal at CATUR is to produce better coffee and improve the lives of both producers and buyers. For farmers especially, I believe the biggest benefit we can offer is shared learning. That\u2019s why our team travels overseas so often, to absorb knowledge and experience from different places and bring it back home. And we\u2019ve seen the impact firsthand. Some farmers have been able to send their children to school, renovate their homes, or upgrade their equipment. It gives us great joy to see that kind of change.<\/p>\n\n\n\n

\u201cBut if we want to drive change, we can\u2019t sit around waiting for someone else to take the lead. It has to start with us. That\u2019s how innovation spreads, and how we can raise Indonesian coffee to the highest level on the world stage.\u201d<\/p>\n\n\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div><\/div>\n\n\n

\n
\n
\n\"Spacer\"\n <\/figure>\n<\/div>\n<\/section>","protected":false},"author":3,"featured_media":14156,"template":"","producers-category":[895],"cut_article_video":[979,983],"producers_area":[989,992],"acf":[],"toolset-meta":{"producers%e7%94%a8field-group":{"producer-kvmode":{"type":"radio","raw":"2"},"image-producer":{"type":"image","raw":"https:\/\/typica.coffee\/en\/wp-content\/uploads\/2025\/07\/Catur_article_2025_00_TOP.jpeg","attachment_id":14157},"producer-name":{"type":"textfield","raw":"Kenny Ang"},"producer-farm":{"type":"textfield","raw":"CATUR"},"producer-copy":{"type":"textfield","raw":"Acting as an Agent of Change: Raising the Bar for Indonesian Coffee"},"producer-oncup":{"type":"textarea","raw":""},"producer-favorite-farm":{"type":"textfield","raw":""},"producer-favorite-beans":{"type":"textfield","raw":""},"producer-image":{"type":"image","raw":"","attachment_id":null}}},"_links":{"self":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers\/14140"}],"collection":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers"}],"about":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/types\/producers"}],"author":[{"embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/users\/3"}],"version-history":[{"count":4,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers\/14140\/revisions"}],"predecessor-version":[{"id":14195,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers\/14140\/revisions\/14195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/media\/14156"}],"wp:attachment":[{"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/media?parent=14140"}],"wp:term":[{"taxonomy":"producers-category","embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers-category?post=14140"},{"taxonomy":"cut_article_video","embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/cut_article_video?post=14140"},{"taxonomy":"producers_area","embeddable":true,"href":"https:\/\/typica.coffee\/en\/wp-json\/wp\/v2\/producers_area?post=14140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}