Kerinci

The Koerintji Barokah Bersama Cooperative's coffee, originating from the fertile slopes of Mount Kerinci in Sumatra, offers a unique cup profile shaped by its volcanic terroir and innovative processing methods. Managed by Triyono, the cooperative's members handpick their coffee during harvest, ensuring only the best cherries are selected.

Their Anaerobic Honey process starts with floating the cherries for density separation, followed by meticulous sorting on raised beds. The ripe cherries are then sealed in airtight bags for a seven-day anaerobic fermentation, enhancing the coffee's complexity. Post-fermentation, the cherries are pulped and dried in domes for about 20 to 23 days, protecting them from the elements.

This process, combined with the cooperative's commitment to quality and sustainable farming practices, results in a coffee that is rich in body, with a complex sweetness reminiscent of honey and ripe fruits, and a subtle earthiness that speaks to its volcanic origins. The Koerintji Barokah Bersama Cooperative's coffee is not just a beverage but a testament to the dedication and innovation of its members.