Indonesia | Kerinchi | Anaerobic Honey

Origin: Indonesia
Region: Sumatra, Kerinci
Altitude: 1500-1600 MASL
Coop: Koerintji Barokah Bersama Coop
Varietals: Andung Sari, Sigarar Utang
Process: Anaerobic Honey (dry fermentation 168h)

With this Anaerobic Honey lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripe, overripe and damaged cherry. Then, ripe cherry is 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, cherry is pulped and then laid again 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.

The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000 kilometre horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements.

Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant with a deep supply of fertile volcanic soil.

The cooperative is managed by Triyono, who leads members in processing and roasting their own coffees. They have a fully outfitted roasting facility, including a cupping lab that’s next to the dry mill.