coffee: Kerinci Barokah
varietal: Singar utang, lini-s, andung sari
processing: washed (organic)
altitude: 1400 - 1600 masl
Owner: cooperative owned
Location: Nr Kerinci national park, Aro District, Sumatra, Indonesia
Cup score: 85+
Indonesian coffees are an acquired taste. Some of our customers love them immediately, for others they are simply too much. Sumatrans have a unique flavor profile. Dark, rich, chocolatey ( well just like some Central American coffees- nothing new there) but then they hit you with spices, tobacco and earthy notes.
Kerinci barokah is a somewhat milder cousin of classic wild Indonesian varietals. It has notes of dark chocolate with hints of nutmeg, black cherry and a touch of butterscotch. All crammed in to a rich, heavy body.
You will never mistake Sumatran for any coffee from any other origin.
Sumatran coffees are mainly produced via a unique semi-washed process (wet hulled) and is locally known as Giling Basah. In this process coffee is picked, machine pulped ( on the farms ) and then partly sun dried. The parchment is then removed revealing a whitish colored, swollen green bean with water content around 35%. The drying complete the seed has turned to the dark green color unique to Sumatra.
This lot is fully washed which gives it a more precise polished profile.