Sumatra Kerinci Lactic Natural

Sumatra Indonesia Kerinci, Lactic Natural process, by Dutch roaster Sango

Flavor notes: Strawberries, Pineapple, Red Wine

From the roaster:

It is with great pleasure that we reintroduce this coffee from the same producers after a year's break – this time with a new approach and a different processing method.

Abdul Aziz Thohari leads the Rukun Saudara cooperative – a collective of 50 farmers living at the foot of Mount Kerinci in Sumatra, Indonesia. Mount Kerinci is one of the volcanoes located within the Pacific Ring of Fire – an extensive belt about 40,000 kilometers long, known for intense volcanic activity and frequent earthquakes. Centuries of eruptions have enriched the surrounding soils with valuable minerals, and combined with Indonesia's tropical climate, have created exceptionally favorable conditions for coffee cultivation.

Abdul founded the Rukun Saudara cooperative in 2017. Previously, coffee grown in this region was sold exclusively as wet parchment. The establishment of the cooperative and investment in drying infrastructure allowed producers to independently process the cherries into green beans. This opened the door to experimenting with modern processing methods and increased the value and recognition of local coffees.

This lot underwent fermentation with naturally occurring lactic acid bacteria. During the process, microorganisms interact with the sugars present in the mucilage layer surrounding the bean, gradually breaking them down and shaping the coffee's final sensory profile.

The result is an exceptionally juicy and vibrant cup – sweet, fresh, and intense, with notes of strawberries and pineapple, a pleasant fruity acidity, and a distinct red wine accent.

Packaging:
250g whole bean coffee