This coffee is part of our exceptional range and is from the Koerintji Barokah Bersama cooperative which is based at the plateau that sits at the foothill of Mount Kerinci in Sumatra (one of the 452 volcanos in the Pacific ring-of-fire).
 
This innovative lot applies Anaerobic Honey processing, involving fermenting the coffee cherries in air tight containers for 7 days to allow the coffee beans to absorb the natural sugars and fruity flavours from the flesh of the coffee cherry, resulting in a unique fruity tasting coffee.  Every sack of coffee we buy from our supplier contributes to a Farmgate Initiative project, you can learn more here- Farmgate Initiative. 
 
The process
With this Anaerobic Honey lot, the coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, overripes and damaged cherry. Then, ripe cherry is collected again and sealed in airtight, 20kg containers 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.
 
Tasting Notes
Following our quality control process we roast this coffee in small 1kg batches on the Aillio Bullet R1 V2 to achieve an even medium-dark roast profile. This gives the coffee a flavour profile of blackberry jam, red wine, roasted hazelnuts and pomegranates. 
 
We have another Mount Kerinci coffee that actually uses the exact same coffee beans, except they have been processed in a different way, resulting in a different tasting coffee all together! You can find this coffee here. Try them both and let us know whether youre team Wet Hulled Honey or team Anaerobic Honey.
 
Tag us in your social media posts to let us know what you think of this coffee- Instagram and Facebook.