Region: Kerinci, Sumatra
Varietal: Andung Sari, Sigarar Utang
Certification: Direct Trade
Altitude: 1400 - 1700 Meters
Cupping Notes: Black Cherry, Lime, Brown Sugar, Dark Chocolate
Recommended Roast:City to Full City+
Description: Coffee from Sumatra has a tradition of using a processing style known as wet-hulled. This method has long contributed to a specific flavor profile, the Koerintji Barokah Bersama Cooperative is broadening what they offering by practicing other methods of processing their coffees. This one is a fully washed lot, which really only differs in when the parchment is removed from the coffee…. but differs much more in flavor profile. The result is a coffee that leans towards juicy, as opposed to herbaceous. On that note, we cupped this coffee minutes ago, so I’ve got all the memories of flavors like black cherry, lime, brown sugar, and dark chocolate fresh on my mind.
Processing this fully washed lot meant the coffee was first pulped, and then left to ferment overnight in buckets. The next day, the coffees is agitated and washed to remove the mucilage before it is moved to patios for the first stage of drying. To finish drying, the coffee is transferred to dome-covered raised beds where it is safe from possible rainfall.
This one was grown on the island of Sumatra, at the foot of Mount Kerinci, a volcano in the Pacific Ring of Fire, where the soil is super nutritious for coffee trees. It’s here that Triyono manages operations at the coop, helping members process, roast, and cup their own coffee.
Most farmers in Sumatra are farming a small area, 0.5 to 2.5 hectares (or about 1 to 6.5 acres). Coffee is the main cash crop for coop members, but many intercrop alongside fruits and vegetables. Our exporting partner for this one organized a donation of avocado trees for every bag purchased of this coffee. So, not because we think it is a good flavor pairing, but we suggest having this one alongside a nice avocado toast, or avocado smoothie… people do that, right?