Kerinci Cooperative
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.
For anaerobic coffee, this lot from Kerinci is on the more subdued side when it comes to fruit. The coffee is centered around rustic sweetness, dark rooty herbs, and dried fruits that were well integrated with the rest. Anaerobic coffees can be winey, and quite frankly, "over the top" for my taste, which wasn't the case here!
The dry fragrance had notes of brown rice syrup, dried date, dark cola, and hints of dried green herbs. The wet aroma released a clean sweetness of cooked sugar smells, caramel flan, and a note of bell pepper. If I didn't already know process method, I would guess this was a wet process coffee. The cup flavors are clean and well defined. The sweetness had a flavorsome profile of simple brown sugar, sweet cream, and a hint of nutmeg. There's also a very nice acidity expressed in the lighter roasts that brought to mind lemon-flavored black tea.
Location: Kerinci, Sumatra, Indonesia
Producer: 320 members of Koerintji Barokah Bersama Cooperative
Altitude: 1400 - 1500 meters
Variety: Typica, Jember, S-795, Lini-S
Arrive Date: November 2023
Process: Anaerobic
About the farm: 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.
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!
