Limited Cooperative Lot Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

This Kerinci offering from Sumatra presents a bold, expressive interpretation of Indonesia’s highland coffee tradition, evaluated at 88.7 points for its depth, sweetness, and layered complexity. Sourced from a cooperative of smallholder farmers farming the slopes of Mount Kerinci, it highlights heirloom Typica-line cultivars grown in fertile volcanic soils at elevation.

Naturally processed and dried in whole cherry, this lot delivers a syrupy, fruit-driven cup supported by earthy spice and bittersweet structure. Notes of stewed fruit, fig, cocoa nib, and sarsaparilla unfold through roast development, producing a full-bodied profile with rustic elegance and lingering chocolate depth. This coffee reflects both regional character and careful post-harvest handling, offering a composed yet expressive natural Sumatra experience.

The Farmer Details

Sourced from a cooperative near Gunung Tujuh on Mount Kerinci, whose members farm high on the slopes between 1400–1500 meters in the Kayu Aro and Gunung Tujuh regions. These smallholder farmers grow heirloom Typica-types including Ateng, Jember, and Tim Tim. This lot uses dry processing: whole coffee cherries are dried on raised beds for 3–4 weeks, promoting natural fermentation within the fruit. The result is a cup filled with intense fruit character and thick body.

Roast Levels & Flavor Profiles

Light-Medium Roast — Bright stewed fruits and green apple, layered with sarsaparilla sweetness and delicate jasmine-like aromatics. Cocoa nib undertones emerge gently, adding balance to the lively, syrupy fruit character. The cup is juicy, sweet, and intriguingly complex, showcasing the natural fermentation notes.

Medium Roast — Fig, peach brandy, and warm spice take center stage, with rustic cocoa and rooty sarsaparilla supporting a thicker, rounder body. Fruit notes remain present but begin to integrate with deeper bittersweet undertones, creating a layered, balanced cup.

The Coffee Details

Origin — Indonesia (Renowned for complex, earthy profiles and traditional processing methods)

Region — Gunung Tujuh & Kayu Aro, Mount Kerinci (Highland terroir supporting dense, slow-maturing cherries)

Altitude — 1,400–1,500 m (Cool elevations preserve acidity and support intense fruit development)

Processing — Dry Process (Natural) (Whole cherries sun-dried, fostering deep fruit notes and thick body)

Drying Method — Raised Bed Sun-Dried (Carefully dried for 3–4 weeks, turned regularly for even results)

Cultivar Detail — Ateng, Jember, Tim Tim (Older Typica-line cultivars producing nuanced, structured cups)

Grade — Grade 1 (Top Sumatra export grade, minimal physical defects for a natural coffee)

Screen Size — 16–18 (Larger, uniform beans — expect some visual variation due to natural process)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 88.7 Points (Fruity, earthy, rustic — a deeply layered and compelling cup)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery