Tasting notes:
kiwi, mango, dark chocolate
Region: Kerinci, Sumatra
Farmer: 320 smallholders
Altitude: 1400-1700 masl
Variety: Andung Sari, Sigarar Utang
Process: Anaerobic Natural
Roast: Filter
The Story
The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil. With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove defective cherries. Then, ripe cherry is collected again and sealed in airtight, 20kg plastic bags that are stored in a cool, dry location for 7 days. After 7 days, the cherry is again laid on raised beds to dry for 20-23 days. The beds are located in domes that protect the coffee from rain or harsh sunlight, thus ensuring perfect drying.
