ASLAN Coffee - As Bold as Their Brew

Sydney-based specialty roaster ASLAN Coffee is serving up something greater than a delicious espresso. They're delivering 17 years of dedication to championing Indonesian coffee when few others would. Through perseverance, goodwill, and quiet courage, they've built a reputation as trailblazers in a market dominated by traditional origins. With a name that translates to lion, you already know these legends mean business.

Back when ASLAN first opened its doors, convincing people to look beyond Ethiopian and Arabian blends was no small feat. But for owner Budiono Ali, born and raised in Indonesia, it was personal. Coffee is not just a product to him but a connection to home, to family, and to the people it has brought into his life. Today, Indonesia is one of the world’s top coffee exporters, with ASLAN playing a helping hand in landing it on the map.

Their impact reaches beyond coffee alone. ASLAN is intentional about who they work with, how their coffee is produced, and the partnerships built along the way. From direct trade with Indonesian smallholders to working towards Benefit Corporation certification, they're committed to making coffee better for the people, the industry and the planet, all while giving Indonesian coffee the spotlight it deserves.

@aslancoffee  

aslancoffee.com.au

THE INTERVIEW

This month we headed to Sydney to sit down with founder Budiono Ali, covering everything from humble beginnings behind the bar to the exciting changes taking place in the local coffee scene today.

Tell us about you. What’s your coffee background?

My first real experience in coffee was when we started ASLAN Coffee back in 2009. I was involved both as a barista and in roasting. Starting from the ground up gave me a hands-on understanding of coffee, from working the bar to developing profiles and thinking about consistency and quality.

Coffee has always been more than just a craft for me. It’s also something that connects me back to my home in Indonesia, whether it's through flavour, origin, or the relationships behind it. That connection has shaped how I approach coffee today, not just from a technical side, but also on the story and meaning behind each cup.

How did the brand get started?

ASLAN Coffee started back in 2009 with the goal to build something of our own and explore coffee in a way that felt honest to us. At the time, we didn’t come from a deep industry background, but we were motivated to roast ourselves to challenge the perception of Indonesian coffee. Back then, it wasn’t as recognised as it is today and often carried a lot of negative assumptions. We wanted to approach it differently and showcase its potential through how we sourced and roasted it.

In the early days, that wasn’t always well received. I remember in our first week, a customer tried the coffee and suggested we should source from one of the more established roasters instead. It was a tough moment, but also a clear reflection of what we were up against. Over time, however, that same customer kept coming back, eventually becoming a regular.

Experiences like that shaped our approach. It taught us to be open to criticism, to stay self-reflective, and to keep improving, while still having the conviction to stand by what we believed in.

Where did the name come from?

The name ASLAN wasn’t something we overthought in the beginning. We knew we were drawn to the image of a lion, something with strength and presence, but “lion coffee” didn’t quite feel right.

ASLAN came from The Chronicles of Narnia, where the character carries a sense of strength, guidance, and quiet authority. It just felt right at the time, so we went with it. It also means “lion” in Turkish, which is something we came to appreciate.

Over time, the meaning sort of found its place. It reflects how we approach coffee, bold and complex, especially with Indonesian coffees, but also how we try to be as people. We care about doing things well and standing by what we believe in, while staying open, grounded, and welcoming.

How would you describe your coffee to someone who’s never tasted it before?

I’d describe our coffee as bold, structured, and approachable. It has enough depth and intensity to hold up well in milk, with a strong body, lingering sweetness, and a noticeable aroma.

At the same time, we try to keep it clean and balanced so it doesn’t feel heavy or overwhelming. There’s usually a layer of familiar, comforting flavours like chocolate, spice, or caramel, alongside brighter tropical fruit notes. 

Overall, it’s a coffee that feels grounded and easy to come back to, but still has enough character to keep it interesting. It instills both comfort and nostalgia.

What do you consider your most notable coffee achievements?

For me, the most meaningful achievements in coffee have always been around people. Over the years we've built strong relationships with those we’ve worked with. We’ve seen them grow, move into better positions, and even go on to start their own businesses. If ASLAN can be a place where people develop and move closer to their own ambitions, that’s something I’m really proud of.

Coffee has also allowed me to connect more closely with producers. Working with them directly has helped us better understand their challenges and contribute in a more positive way, not just to the coffee but to the farms and families behind it. Spending time in producing regions, living more simply, and seeing things from a different perspective has made me more aware of the environment and the responsibility we have towards it.

Coffee has taken me beyond just the product, and into the people and stories behind it. That's been the most rewarding part of the journey.

What do you think is most exciting in your local coffee scene right now?

There’s a really interesting mix happening in the local scene at the moment.

On one hand, there’s a lot of creativity — things like more experimental drinks, cold foam, and more expressive menu offerings. On the other hand, there’s a shift in how people are consuming coffee. With rising costs, people are becoming more intentional — drinking less, but expecting more quality and value in each cup. It’s exciting to see how the industry is responding to both sides. You’re seeing more focus on fundamentals, such as better sourcing, sustainability, and transparency, while still leaving room for creativity and new ideas.  

What are your current favourite hang out spots?

Pantry Story in Stanmore has always been one of our favourites, even before we had the chance to supply them with our coffee. Their pies and focaccias are next level. They're creative, packed with flavour, and heavily influenced by Southeast Asian cuisine. Every bite is bold, unique, and seriously delicious.

What are your go-to music tracks at the moment?

We tend to lean towards warm, laid-back music that complements how we want our coffee to be experienced. Artists like Tom Misch or Jordan Rakei come to mind. Music that feels relaxed, a bit soulful, and easy to sit with without overpowering it.

Tell us about what’s in store for the rest of the year?

For us, a big part of the year is all about the new harvest, from tasting fresh samples to continuing to build closer relationships with producers. We would also like to start working towards Benefit Corporation certification, which is something we see as a long-term commitment rather than a trend. Of course, there are still real challenges across the industry, such as rising costs, raw material pressures, and general uncertainty. But coffee has always been resilient, and we’re hopeful that with continued support from consumers, the industry will keep evolving and growing as it always has.

THE COFFEE

Espresso Coffee:
Merchants Blend

Welcome to this month's featured espresso, the Merchants Blend. A medium to dark roast merging origin, evolution and timeless flavour. Made with ASLAN's traditional touch of Indonesian beans, the bright clarity of Ethiopian coffee, and a layer of depth from one of China’s emerging regions, Yunnan. Its structured, smooth and rich profile makes it an ideal companion with milk. 

Coffee Origin:
Indonesia, Ethiopia & China

Tasting Notes:
Notes of rich dark chocolate, roasted nuts, and a subtle touch of stone fruit.

Suggested Recipe for Espresso:
Dose: 19g
Yield: 38g
Temp 94.2 degrees:
Time: 26-30 seconds
Ratio: 1:2

Filter Coffee:
Java Halu

Meet Java Halu, a washed single origin grown high up on Mount Halu in West Java, Indonesia. Producer Teh Rani, has built something unique here. A Q Grader and passionate advocate for sustainable processing, she uses an ancient honey process technique to minimise water usage without compromising quality. The result is a light roast that's as smooth as it is sweet.

Coffee Origins:
Indonesia

Tasting Notes:
Notes of green apple, honey, banana and caramel for a light profile.

Suggested Recipe for Filter:
Dose: 15g
Bloom: 2 x 45g for 30 seconds
Water: 225g
Temp: 93 degrees
Time: 2:00-2:30 minutes
Ratio: 1:15

Espresso Dark Roast:
ASLAN Blend

Since 2009, ASLAN Blend has captured the rich diversity of the Indonesian islands. Carefully cultivated and processed by local farming communities through their direct trade program, it stands as a tribute to their dedication to Indonesian coffee farmers and their honoured traditions. The blend brings together coffees from Sumatra and West Java, both processed using the traditional wet-hulled method, delivering the depth, body and distinctive character that Indonesian coffee is known for.

Coffee Origin:
Indonesia

Tasting Notes:
Earthy notes of dark cacao, almond and brown sugar.

Suggested Recipe for Espresso:
Dose: 19g
Yield: 38g
Temp 94.2 degrees:
Time: 31-33 seconds
Ratio: 1:2

Premium Filter:
Karana Bali Kintamani 

ASLAN's premium filter comes from the Karana community, a group of 377 smallholder farmers located in the Kintamani region of Bali. Rooted in traditional Balinese culture and Hindu tradition, their approach to farming reflects a harmonious connection between the land and local heritage.

or this lot, they've employed an anaerobic natural process, fermenting the beans without oxygen to draw out complexity, creating a sweet, fruity and juicy flavour that showcases what makes this region so special.

Coffee Origins:
Indonesia

Tasting Notes:
A light roast with notes of caramel, grape compote and cooked citrus.

Suggested Recipe for Filter:
Dose: 15g
Bloom: 2 x 45g for 30 seconds  
Water: 225g
Temp: 93 degrees
Time: 2:00-2:30 minutes
Ratio: 1:15