This coffee 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). If you're a fan of our Sumatra Queen Ketiara, we think you'll love this!
 
The process
This innovative lot applies a traditional Indonesian coffee process called 'wet hulled honey' which involves the coffee cherries being pulped, before being dried in the sun on raised beds for a short period, whilst the beans are still high in moisture content, the parchment (remaining coffee cherry residue) is removed. After this, the beans are transferred back on to raised beds and covered with protective domes to dry for 15 days. This practice was adapted from the traditional Indonesian ‘Giling Basah’ method, which is unique due to the parchment being removed whilst the beans are still wet. Every sack of coffee we buy from our supplier contributes to a Farmgate Initiative project, you can learn more here- Farmgate Initiative. 
 
Tasting Notes
Following our quality control process we roast this coffee in small 1kg batches on the Aillio Bullet R1 V2 to achieve a dark roast profile. This gives the coffee a flavour profile of smooth dark chocolate, smoked almonds, dried red currants and tobacco.
 
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.