Indonesia Sumatra Kerinci Honey Process - Green

Region: West Sumatra
Varietal: Various (Andung Sari, Sigararutang, P88, Tim Tim, Bor Bor)
Farmer: AgroTropic Group (Hundreds of local smallholder farms)
Process: Honey
Altitude: 1200-1500 M
Cupping Notes:Brown Sugar, Cinnamon, Coconut, Sweet, Tropical Fruit, Vanilla
Recommended Roast:City+ to Full City+
Good For:Blends, Espresso, Auto-Drip, Full Immersion

Description: This is our first honey processed coffee from Sumatra. Only a few hundred pounds were available so we encourage you to try it out while we still have it!

“The Kerinci Valley is surrounded by Mount Kerinci, the Kerinci Highlands and the lush forests of Kerinci Seblat National Park. The park’s 5,235 square miles of rainforest, volcanoes, mountains, wetlands and rivers are a boon to agriculture in the area, which 7 million people rely on. The area is also a UNESCO World Heritage site, with more tigers than in all of Nepal, Vietnam, Cambodia, Laos and China combined!

AgroTropic's Sungai Lintang Coffee facility is at the foot of Mount Kerinci. The group has been working with local farmers since 2009 and providing them with seedlings — it distributed 50,000 to 38 farmers initially and two years later distributed nearly 180,000 seedlings to nearly 800 local farmers, who intercrop the coffee with cinnamon, tea, potatoes and vegetables.

AgroTropic agronomists also work with the farmers on planting, pruning, harvesting and composting techniques, as well as on “alley cropping,” which encourages the planting of coffee trees two spread-arms’ width apart, to allow in light and air.

When ripe cherries arrive at the Sungai Lintong facility, the crews start cleaning and pulping them and then put the fresh, wet parchment into water fermentation tanks for a minimum of 12 hours. The parchment is then washed and sun-dried on patios. Afterward, the beans are sorted with a mechanical gravity separator and then again by hand.

AgroTropic has a regular staff of 28 team members, two fermentation tanks capable of processing 20 metric tons of Arabica, and during the harvest season supports hundreds of seasonal workers. It also takes pride in the window-lined, light-filled buildings where the sorting takes place — a lovely work environment for 80 sorters.”

Customer Reviews

Based on 3 reviews
The darker the Berry the sweeter the juice.

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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