Filter & Espresso
Custard apple, almond, tamarind
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Sumatra |
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1,400 - 1,700m. |
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Andung Sari, Sigarar Utang |
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Honey Anaerobic 168h |
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Small producers |
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2022 Harvest |
Indonesian Kerinci coffee anaerobic 168 hours
Kerinci is the name of an active volcano on the island of Sumatra, Indonesia. This coffee has been cultivated at the foot of the volcano by small producers grouped together in the Koerintji Barokah Bersama cooperative.
Kerinci Volcano is part of the Pacific Ring of Fire, a horseshoe arc around the Pacific Ocean stretching over 40,000 km and containing more than 452 volcanoes. It is an area known for its constant eruptions and tectonic movements.
The volcano's periodic eruptions have made the surrounding land very fertile. The volcano is also the highest mountain on the island of Sumatra, at 3,805 meters. This coffee has not been grown at such an altitude, which would not be beneficial, but rather at an altitude between 1,400 and 1,700 meters.
The fertility of the volcanic soil, along with the altitude, abundant rainfall, and a favorable temperate climate make this area ideal for growing specialty coffees.
Coffee cultivation on the island of Sumatra
Almost all farms on the island of Sumatra are small, between 0.5 and 2.5 hectares, and are family-run. Coffee is often the main source of income for many small coffee farmers, but not their only crop. Fruit trees, vegetables, and other crops are often planted among the coffee trees.
These crops make up a substantial part of the diet and also help slow the ripening of cherries, which positively impacts the seeds.
Coffee cultivation in Sumatra, and in Indonesia in general, is experiencing a resurgence. Until now, coffee growers primarily planted the robusta variety, as it was more resistant and cheaper. Furthermore, as small producers, they had to sell their green coffee cherries or seeds to large companies at little profit, which kept them in a vicious cycle from harvest to harvest, unable to invest in improving their coffees.
In recent years, thanks to the boom in specialty coffee, coffee growers, supported by public and private initiatives, have begun to form cooperatives. This allows them to negotiate better prices, invest in improving their coffees, and achieve a more dignified quality of life.
The Koerintji Barokah Bersama Cooperative
The Koerintji Barokah Bersama cooperative was founded in 2017 and is managed by Triyono, who leads members in processing and roasting their own coffees.
The cooperative has nine cherry collection points throughout the area where coffee growers take their harvests. These collection points function as small washing stations. Once processed, the coffees are taken to a central warehouse where they are prepared for sale and export.
Coffee growers receive fair compensation for the crops they deliver, depending on the variety and condition. In addition, the cooperative's annual profits are reinvested in improving facilities, supporting coffee growers, and providing annual bonuses.
The cooperative, supervised by Triyono, also has an agricultural engineer who assists and supports both the coffee growers and the harvesting and processing points.
Anaerobic Kerinci processing 168h
This is a very special coffee given its long anaerobic fermentation and honey processing that give it notes of custard apple, almond, and tamarind.
During the harvest season, coffee is harvested by hand. Typically, most of the work is done by immediate family members. The coffee is hand-picked to ensure it is picked at its peak ripeness.
After harvesting, the coffee is delivered to the cooperative's collection and processing center.
To produce this anaerobic Honey lot, the coffee is first floated and separated by density to select the cherries in optimal condition from those that are unripe or have defects. It is then placed on raised beds where workers remove underripe, overripe, and damaged cherries.
The ripest and best-conditioned cherries are picked again and sealed in 20 kg airtight plastic bags, which are stored in a cool, dry place (with temperatures between 18 and 22 degrees Celsius) for 7 days.
After 7 days, the cherry is pulped, leaving the mucilage, and then placed back on raised beds to dry. The beds are located under domes that protect the coffee from rain or intense sunlight. The beans are left to dry for approximately 20 to 23 days. Once dry, the green coffee is cleaned, hand-sorted, and ready for export.
