Region Kerinci, Sumatra

Subregion/Town: Gunung Tujuh

Farm / Station / Coop: Koerintji Barokah Bersama

Farm Size <2.5 hectares on average

Owner 320 members of Koerintji Barokah Bersama Cooperative

Varietal Andung Sari, Sigarar Utang

Process Anaerobic Natural

Altitude 1400-1700 masl

With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripe, overripe 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 again laid 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, or until it reaches approximately 12% moisture content. When dry, the coffee is milled and sorted by hand.

That's a lot of work for a cup of coffee, even before it's roasted and brewed, but we think it was worth the effort.

For more information on this coffee, please click here.