The vast majority of coffee farms in Sumatra are small, family-owned operations. Surrounding the town of Kerinci, at the foot of the volcano from which it derives its name, Mount Kerinci, farms typically range in area between 0.5 to 2.5 hectares. Although coffee usually serves as the main cash crop, subsistence farming means it shares farm land with fruit and vegetables for the families own consumption. This scenario typically yields only a small quantity of coffee, making it difficult for farmers to realise the true economic potential of their coffee. To generate additional income, many farmers also work as hired labourers in nearby tea plantations.
To gain leverage, farmers have organised themselves into co-operatives which, besides allowing them to sell their coffee collectively in larger volume, also provide training and assist with price negotiations.
This coffee hails from the Koerintji Barokah Bersama Cooperative in West Sumatra, a cooperative consisting of over 320 members. During harvest, coffee cherries were hand-picked and delivered to a collection centre for processing. This particular lot has undergone washed processing with drying done in two stages, first on patios followed by final drying on raised beds. The dried coffee was milled and sorted manually. In the cup we enjoyed floral notes of rose and jasmine, fruit flavours of pink grapefruit and lime and herbal tea.
Notes*
Andungsari – developed by the Indonesian Coffee and Cocoa Research Institute from a selection of Catimor plants. Dwarf like with high productivity producing sweet coffees.
Sigarar Utang – believed to be a naturally occurring hybrid of Timor and Bourbon discovered in Tapanuli, North Sumatra. Fast growing, high yielding semi-dwarf plant producing typically fruity, and herbal with complex acidity and syrupy body.
Producers: Various small lot holders
Co-op: Koerintji Barokah Bersama Cooperative
Town: Kerinci, Gunung Tujuh
Region: Sumatra
Varietal: Andungsari, Sigarar Utang*
Elevation: 1,400 – 1,700 masl
Process: Washed
Cupping notes: Grapefruit, Rose, Herbal Tea
Roast Degree:
1 – Light
2 – Light Medium
3 – Medium
4 – Medium Dark
5 – Dark
Brew Recipe – Espresso:
Grind Setting: Fine
Coffee in: 22g
Coffee out: 36g
Brew time: 33s
Temp: 93℃
Brew Recipe – Filter (single cup V60):
Grind setting: Medium/Coarse
Coffee in: 12g
Water: 180g
Water Temperature: 95℃
Brew time: 2:00+