The typical family owned farm in Sumatra average between 0.5 to 2.5 hectares in area, with coffee trees intercropped with fruit and vegetables. The area surrounding the town of Gunung Tujuh form part of the foothills of Mount Kerinci, one of the highest peaks in Indonesia and South East Asia. Centuries of eruptions have covered surrounding areas with plentiful supply of fertile volcanic soil most suited for growing coffee. This is also evidenced by the nearby Kerinci Seblat National Park, a lush jungle area home to the Sumatran Tiger and Sumatran Rhinoceros.
This coffee was produced by members of the Koerintji Barokah Bersema Cooperative. Coffee was hand-picked and brought to a collection centre run by the co-op. At the collection centre, the coffee cherry was floated and separated by density prior to drying on raised beds. While drying, underripe, overripe and damaged cherries are removed manually. The remaining cherries were collected and placed in airtight containers and kept at temperatures between 18 °Cand 22 °C for 7 days, (anaerobic fermentation). After 7 days the coffee was pulped with some mucilage left on, (honey process) then dried on raised beds to a moisture content of 12%, (usually 20 to 23 days). Once dried, the coffee was milled and sorted by hand.
Anaerobic honey process produces interesting and enjoyable flavour combinations. In the cup, we found mulled wine, tropicals of jack fruit and lime, cherry, blackberry, and stone fruits on a broad, chocolate like base. A most unusual and highly enjoyable Sumatran!
SUGGESTED RECIPE: 20g, in 37g, out 27sec
SUGGESTED RECIPE: 24g, in 255g out
PRODUCER: 320 small lot producers
REGION: Kerinci, Sumatra
VARIETAL: Andang Sari, Sigarar Utang
ELEVATION: 1,400 – 1,700 masl
PROCESS: Anaerobic Honey