This coffee cooperative lies on a farm situated on a plateau. It is at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci's historical eruptions have assured that the surrounding area is lush and verdant with an endless supply of fertile volcanic soil. This type of soil is perfect for producing exceptional coffees.
The cooperative is managed by Triyono, who leads members in processing and roasting their coffees. Next to the dry mill, there is a fully outfitted roasting facility, including a cupping lab. This is especially impressive considering the cooperative was founded in mid-2017.
Anaerobic processing techniques add to the country's rich tradition by diversifying the co-op's processing methods. This innovative method uses anaerobic honey processing for a boozy, fruity cup profile.
• Roast: Light (filter)
• Region: Kerinci
• Varietal: Andung Sari, Sigarar Utang
• Altitude: 1400 -1700 MASL
• Producer: Koerintji Barokah Bersama
• Process Method: Honey
• Profile: Creamy body, citrus acidity, cocoa powder, banana and blackberry