Inucom Coffee

Our Founders

Randy Kusumaatmadja

Chief Executive Officer

Randy’s journey didn’t begin in coffee farms, laboratories, or the industry. It began with a simple cup of coffee, as an enthusiast. For him, coffee was never just about caffeine, it was about moments, flavors, and stories. Sip by sip, he discovered that coffee holds more than aroma, it holds a perspective on life. 

From honest flavors, he learned to appreciate process. Through process, he discovered the soil.

 

Through soil, he understood people. And through that path, coffee brought him home, to the idea that business is not just about profit, but about sustainability and meaning. 

 

He doesn’t lead with flashy titles or industrial ambition. He leads with sensitivity and a deep sense of responsibility. His mission is to keep the soul of the business alive, ensuring that every bean grown and every flavor brewed remains connected to what matters most: life itself. 

 

Now, Randy is no longer just a coffee drinker. He is a compass holder, a story weaver, and a meaning keeper, so that coffee is not only enjoyed, but deeply understood.

 

#Nincaktaneuhnenjolangit

Setra Yuhana

Chief Operating Officer

Setra Yuhana has been deeply immersed in the coffee industry since 2012. With  an academic background in Agricultural Product Technology, he blends scientific rigor with practical methods to craft exceptional coffee processes. His expertise spans microbiology, biochemistry, and the isolation of microorganisms for coffee fermentation.

 

Between 2013 and 2017, he developed a fermentation technology based on local microorganisms that allowed specialty coffee to scale to mass production, without compromising its flavor integrity. This innovation enabled annual production of up to 20 tons of specialty coffee with cupping scores consistently above 87, placing it among the world’s elite.

 

“Coffee is the beauty and pleasure of a commodity. Its beauty lies in ever-evolving flavor dynamics; its pleasure is in the endless discovery of new tastes that satisfy human desire.” – Setra Yuhana

 

But his vision doesn’t stop at cultivation. Looking far ahead, Setra is currently developing a transformation from agroforestry-based coffee to wild forest coffee, an ecological and sustainable approach projected over a 10–13 year cycle. This bold direction remains largely unexplored in Indonesia.

 

Never one to settle, Setra continually adopts global innovations from forums like the Specialty Coffee Association of Japan (SCAJ), while redesigning every aspect of his production system, from fermentation houses to greenhouses and post-harvest stations.

 

“Coffee keeps my mind alive. It’s more than a commodity, it’s an intellectual and spiritual challenge.” – Setra Yuhana

 

With his experience and vision, Setra Yuhana is more than a farmer or producer. He is a flavor steward for the future, one who sees coffee not merely as an agricultural product, but as emotional cuisine an ever-evolving expression of humanity’s craving for connection, complexity, and pleasure.

 

#Nincaktaneuhnenjolangit