Kerinci
Anaerobic Honey – Light roast

Flavors: Tropical fruit, orange, milk chocolate
Terroir: INDONESIA, Kerinci, Gunung Tujuh
Producer: Koerintji Barokah Bersama Cooperative
Variety: Andung Sari, Sigarar Utang
Altitude: 1400 – 1700 m
Process: Anaerobic Honey
Score: 87
Harvest: 2022 – 23
Roasting: Light
Net Weight : 220g
100 % arabica coffee

During the harvest season, coffee is handpicked. Usually, most labor is supplied by the immediate family.

With this Anaerobic Honey lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, overripes and damaged cherry. Then, ripe cherry is collected again and sealed in airtight, 20kg plastic bags that are stored in a cool, dry location (with temperatures between 18 and 22 degrees Celsius) for 7 days.
After 7 days, cherry is pulped and then laid again on raised beds to dry. The beds are located in domes that protect the coffee from rain or harsh sunlight. The parchment will dry here for around 20 to 23 days. When dry, the coffee is milled and sorted by hand.

The Koerintji Barokah Bersama Cooperative is an award-winning organization of coffee growers with 320 members. They live and farm on a plateau at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is the highest volcano in Indonesia with 3,805 meters above sea level, it is the highest point of the island. It is one of the most active in the country over the past two centuries. These eruptions helped preserve the surrounding regions lush and verdant with fertile volcanic soil. In Sumatra, farms are small between 0.5 and 2.5 hectares on average. Coffee is usually the main cash crop for farmers, but most also grow vegetables, potatoes and fruits for their own food.

There are more and more initiatives by farmers in Sumatra who are organized into cooperatives. Because thanks to cooperatives, they can now share resources, organize training and negotiate better prices. The nine stations of the Koerintji Barokah Bersama cooperative are supervised by Triyono, he directs the members in the fermentation and roasting of their coffees. They have a fully equipped facility, including a tasting lab.

Minimum 7 days resting period after roasting date.