Indonesia–Kerinci

Town: Gunung Tujuh

Region: Kerinci, Sumatra

Owner: 320 members of Koerintji Barokah Bersama Cooperative

Altitude: 1600masl

Coffee varieties: Andung Sari, Sigarar Utang

Process: Anaerobic Natural

Drying: Raised Beds

Cupping notes: Raspberry & Cherry Cola 

Cupping score: 86.25

A group of 320 smallholders forms the Koerintji Barokah Bersama Cooperative at the foot of Mount Kerinci on the island of Sumatra, producing some exceptional coffees. 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. This makes the surrounding area lush and verdant, with a deep supply of fertile volcanic soil.
Koerintji Barokah Bersama is managed by Triyono, who leads members in processing and roasting. They have a fully outfitted roasting facility, including a cupping lab, next to the dry mill.

For this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove under-ripe, over-ripe, and damaged cherry. Then, ripe cherries are 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, the 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.