Indonesia Kerinci Anaerobic Natural

Concept Coffee Roasters Indonesia Kerinci Natural

A cup reminiscent of mulled wine and the juicy sweetness of ripe plums, with layers resembling dried raisins building a dense, fruity complexity. The whole is beautifully balanced by a velvety, chocolatey finish.

Flavor notes: mulled wine, plums, raisins, chocolate

Origin:

320 members of the Koerintji Barokah Bersama cooperative live and cultivate crops on a plateau located at the foot of Mount Kerinci on the Indonesian island of Sumatra. Mount Kerinci is one of many volcanoes belonging to the Pacific Ring of Fire—a system of 452 volcanoes spanning approximately 40,000 kilometers, forming a distinctive horseshoe shape, and remaining in almost constant eruption and tectonic plate movement.

Historic eruptions of Mount Kerinci have made the surrounding areas exceptionally fertile and lush due to rich volcanic soil deposits. The cooperative is managed by Triyono, who supports members not only in processing but also in roasting their own coffee. On-site, there is a fully equipped roastery and a cupping lab, located right next to the dry mill. This is particularly impressive considering that the cooperative was only established in mid-2017.

Almost all farms in Sumatra are small – averaging 0.5 to 2.5 hectares. Coffee is usually the main source of income, but most producers practice mixed farming, planting vegetables, potatoes, and fruit trees alongside coffee plants. These additional crops form a significant part of the families' annual sustenance.

In addition to coffee production, many small-scale producers also work seasonally on nearby tea plantations. Tea is an equally important crop in this region, and larger plantations are often located near coffee farms. After the coffee harvest, producers take on contract work for manual tea leaf harvesting.

Processing:

During the harvest season, coffee is hand-picked, and the work is most often carried out by immediate family members. After harvesting, the cherries are delivered to the UPH collection point. Triyono oversees the operations at the nine UPH stations belonging to the cooperative.

UPH is a collection center where the cooperative buys coffee cherries and processes them before the coffee is sent to the central mill. In practice, UPH functions as a small washing station. To maintain quality consistency, an agronomist oversees the process, providing technical support and ensuring adherence to standard processing procedures at all points.

Each UPH station is located in a different area and receives cherries from different groups of producers.

For this Anaerobic Natural lot, the cherries are first subjected to flotation and density sorting, then spread on raised drying beds where unripe, overripe, and damaged cherries are manually removed.

Then, the selected ripe cherries are collected again and sealed in airtight 20kg plastic bags, which are stored for 7 days in a cool and dry place (at a temperature of 18 to 22°C). After fermentation, the cherries are returned to raised drying beds.

The beds are located in covered structures that protect the coffee from rain and intense sun. Drying takes about 20–23 days until the coffee reaches the appropriate moisture level. Then the beans are hulled and hand-sorted.

Producers receive fair payment for the delivered cherries and are guaranteed a stable buyer for their harvest. The cooperative's profit at the end of the year is allocated to developing infrastructure to improve quality or is distributed among producers.

Farmers also receive technical support and shade tree seedlings for planting on and around their farms.

Packaging:

250g of whole bean coffee in an elegant jar