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INDONESIA, Kerinci, Espresso
Region: SUMATRA | Altitude: 1400-1700masl |
Process: ANAEROBIC NATURAL | Variety: JARC 74112 |
Trader: SUCAFINA |
Tasting notes: rhubarb, stone fruit, caramel
Suitable for: espresso brewing
MORE INFO
The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil. With this Anaerobic Natural 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 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. When dry, the coffee is milled and sorted by hand.Couldn't load pickup availability


OUR COMMUNITY
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Andy's Morning Show
LISTEN BACKEvery Saturday from 10AM - 4PM morning Andy invites dj's to kick off the day with some fresh roasted beats to accompany your morning coffee. Broadcasted live on We are Various online radio.
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Andy's Runners Club
READ MORELike coffee? Like running? Join our running club. Interval training every Tuesday, all levels welcome.