Harvesting local materials as the main driver of architecture

We begin the design with the understanding of what material is abundantly available in the area. All bamboo used was harvested from sites that were planted nearly 20 years ago. Its type, dendrocalamus asper, stretches 15 m long with a diameter of 15 cm, is native to Southeast Asia and suitable to be used as both structural members and finishing. The roof material “hateup” (lined leaves of sugar palm trees) is also locally sourced, bought from local craftsmen. This material familiarity and appropriate technology allow for genuine involvement in construction and design by the members of the community.

Using roof to take advantage of high precipitation and budget constraints

High precipitation rate and budget constraints compel us to focus on using roof as the primary architectural move, as it intends to do the following: - Cover as large an area as possible to catch rainwater for harvest. The site is on a sloping hill, thus allowing for natural water movement from rainwater storage (at the community hall), to irrigate the farm, and to allow for cleaning and washing in the training center. - In responding to the limited budget, construction strategy of building roofs earlier is to allow for flexibility in constructing the walls and floors later. - Roof also keeps area shaded not just for people, but for animal herds.

Generating involvement with local members of villages, university and small organizations

Buildings alone will not be sufficient for the programs to work. The choice of using bamboo and starting an organic farm are ideas that were developed to allow for inclusivity and accessibility by local members of the villages, university and relevant organizations. We worked with Universitas Parahyangan in developing the prototype for the hyperboloid bamboo structure for the community hall, which will be open for use by the community. We also worked with a small farming start up, and will be together with members of the community, in developing an organic farming approach that is open to the community. That not only produces food for local consumption, but also products to be sold of which the income will be used to maintain the center.