Samosir is a remarkable place. An island resting inside one of the world’s largest volcanic lakes shaped by altitude, water and a powerful sense of landscape. It is also home to one of the partnerships closest to our hearts.
We came back to visit our longtime partner Kiki and the farmers of Koopas Andaliman and to celebrate ten years of working together.
More than sourcing
There is something very special about returning to a place that has shaped your spice cabinet for years.
Not only to source but to listen, learn, taste and keep building.
Over time, what we have built together has become much more than a sourcing relationship. It is trust, shared curiosity and a long-term commitment to exploring what these flavours can become.
That is what makes returning so meaningful. You do not come back only to check on a harvest or discuss logistics. You come back to continue a conversation that has been going on for years.
Following Kiki’s journey
One of the things that moved us most during this visit was seeing Kiki’s newly built warehouse spaces.
It felt special not only as a sign of growth but as part of a journey we are proud to follow closely. Over the years Kiki has continued to develop his work in thoughtful and ambitious ways, becoming a leader in his field and community and we are excited to see him keep building his own local spice brand.
Supporting that journey and the farmers connected to it is part of what makes this partnership feel so alive. It is not static. It is growing, changing and opening up new possibilities.
Tasting, testing and thinking ahead
As always much of our time in Samosir was spent around flavour.
We talked at length about Batak pepper and how it might evolve into future blends, sauces and new culinary directions. We held R&D sessions, connected new local actors, and tasted our way through a range of ideas.
Some were rooted in tradition, others more experimental.
There were laab-inspired spice blends built around Batak and local spices. There was pickled fresh Batak pepper and a bright, punchy green sambal made with mango vinegar from 500-year-old mango trees on the island.
Those are the moments that stay with you when a place, a raw ingredient and a new idea all meet at the table.
A celebration ten years in the making
To celebrate the anniversary of our ten-year partnership, we gathered for a large BBQ at Kiki’s home with the partner farmers who had come down from their village in the mountains.
There was grilled pork belly with Batak sambal, karaoke, laughter and the kind of generous, lively meal that reminds you how deeply food and flavour are tied to community.
It was joyful, warm, and unforgettable. But it was also a moment for honest conversation.
Listening beyond flavour
As we spoke with the farmers about everyday life and conditions in the village, one issue came up again and again: severe water shortage.
It was an important reminder that long-term partnerships are not only about flavour, quality or product development. They are also about listening carefully and understanding what people are facing on the ground.
This is something we will continue to explore more closely together with Kiki, to better understand how we can support a meaningful and sustainable solution over time.
For us, this is part of what partnership should mean. Not only buying from a place but remaining present enough to understand its realities.
The flavours
Two of the flavours that continue to define this partnership are Batak pepper and Cabe Merah chili.
Batak pepper is one of those flavours you do not forget with an aromatic, citrusy and electric in character. It has found its way from the highlands of Sumatra into some of Sweden’s most acclaimed kitchens, including Frantzén, Aira and Mathias Dahlgren.
Cabe Merah chili, on the other hand, offers warmth, fruit, and depth. Its generous in flavour and endlessly useful in the kitchen.
They are different, but they belong to the same story.
What stays with us
Trips like this always leave us with new ideas, new questions and a deeper sense of responsibility.
They remind us that flavour does not begin in a jar. It begins in a landscape, in a community, in relationships built over time and in the willingness to keep showing up.
Returning to Samosir after ten years of partnership felt like exactly that. Not a milestone to look back on, but a point from which to keep growing.
We are grateful to Kiki, to the farmers of Koopas Andaliman and to everyone who welcomed us so generously.
And we are very happy to continue sharing the flavours of this partnership with you.
