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I koppen: en munkänsla som påminner om sirap och honung and en smakprofil med inslag av tropisk frukt, mogna hallon, kakaonibs och med en lätt kryddighet. Den fruktiga sötman möter djupare chokladtoner och skapar en välbalanserad kopp med en fyllig, intensiv och nästan likörliknande karaktär.
Koppning: 87,5 poäng
Munkänsla: Sirap, krämig
Botanisk varianter: Sigarar Utang, Andung Sari
Process: Anaerob honungsprocess
Producent: Koerintji Barokah Bersama Cooperative
Växthöjd: 1400 - 1700 möh
Region: Sumatra
Background:
From the volcanic slopes of Mount Kerinci in Sumatra comes a coffee that celebrates both tradition and experimentation.
This distinctive lot is produced by the Koerintji Barokah Bersama Cooperative, a community of 320 smallholder farmers working on the fertile plateau beneath one of Indonesia’s most impressive volcanoes. Founded in 2017 and led by Triyono, the cooperative has quickly developed an impressive operation, with its own processing facilities, roasting equipment and cupping laboratory.
For this coffee, the cooperative has explored an innovative approach to processing: anaerobic honey fermentation. The result is a cup that’s rich, fruity and full of character.
After being handpicked, the coffee cherries are carefully sorted by density and ripeness. The best cherries are then sealed in airtight bags for seven days of fermentation in cool conditions. Once fermented, the cherries are pulped, leaving some of the sticky fruit mucilage around the beans. They’re then dried slowly on raised beds inside protective domes for around three weeks before being milled and sorted by hand. Every stage is carefully managed to ensure consistency and quality.
The cooperative plays an important role beyond producing great coffee. By bringing farmers together, it provides access to technical support, shared resources and more reliable prices. Profits are reinvested in better infrastructure or returned to producers as quality premiums, helping strengthen the community and its future.
In the cup, expect a syrupy body with tropical fruit, rich raspberry, cacao nibs and a gentle touch of spice. Fruity sweetness meets deeper chocolate notes, creating a beautifully balanced coffee with a bold, almost boozy character.
It’s a wonderful example of Indonesian coffee evolving through experimentation while remaining firmly rooted in the land and the people who grow it.