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Cult Espresso

KERINCI - INDONESIA

KERINCI - INDONESIA

Regular price £13.60 GBP
Regular price Sale price £13.60 GBP
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Roast
Size
Grind Type
TASTE HIBISCUS, AMARENA CHERRIES, ROSE, CACAO NIBS, JUICY AND BOOZY
ORIGIN KERINCI, SUMATRA, INDONESIA
FARM/MILL/CO-OP KOERINTJI, BAROKAH BERSAMA
VARIETAL ANDUNG SARI, SIGARAR UTANG
PROCESS ANAEROBIC NATURAL
ALTITUDE
1400 - 1700 MASL
PARTNER
SUCAFINA

 

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-kilometer 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 thanks to the deep supply of fertile volcanic soil.

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The cooperative is managed by Triyono, who leads members in processing and roasting their own coffee. They have a fully outfitted roasting facility, including a cupping lab, next to the dry mill. This is especially impressive considering the cooperative was founded in mid-2017. During the harvest season, coffee is handpicked, with labor usually supplied by the immediate family. After picking, the coffee will be delivered to a UPH collection center.Triyono oversees the activities on and around nine UPH stations owned by the cooperative. A UPH is a collection center where coffee cherries are brought by the co-op and processed before moving it to the central mill. Essentially, a UPH functions as a small washing station. To streamline the operation, there is an agriculturalist providing technical assistance to make sure the standard operation procedures are applied while processing at the different stations. Each UPH is located in a different area and receives cherries from different farmer groups.

With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, over-ripe and damaged cherries. 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 again laid 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. Farmers receive fair prices for their cherry and have a fixed buyer for their cherries. The coop's profit at the end of the year is either invested in infrastructure to improve quality or is shared with the producers. Farmers also receive technical support and seedlings for shade trees to plant on and around their farms.


 

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