Sumatra Kerinci
Region: Jambi Province
Community: Kerinci
Process: Anaerobic Washed
Elevation: 1,400–1,500 masl
Varieties: Typica, Jember, S-795, Lini-S
vanilla / pear / clove
Forget everything you know about Sumatran coffee! This is the cleanest and sweetest Indonesian coffee we've ever had thanks to it's high elevation and unique processing. We're tasting creamy vanilla, a light pear acidity, and an herby, spicy finish!
COFFEE BIOGRAPHY
This anaerobic process coffee from the Pendekar group near mount Kerinci skirts the typical earth-toned profile of your average Sumatran coffee. It starts with leaving the whole cherry in airtight barrels for a few days. The fermentation will cause some pressurization, so the barrels have a one-way valve to allow for off-gassing while sealed. The coffee is then depulped and washed of mucilage, and laid to dry on raised beds where it will remain until dried all the way down to 11-12% moisture level.
Anaerobic coffees often carry winey traits, and can be very fruit-forward, sometimes to the extent of aceti, but this tastes much more like a washed coffee. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. The Kerinci cooperative serves roughly 450 farmers in this growing area, who produce wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees. The farms in this region are planted in older Typica types as well as disease resistant hybrids, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.
