Lush, rustic, and wildly complex — this rare dry-processed Sumatra erupts with stewed fruit, green apple bite, and earthy cacao depth, finishing with a bold, bittersweet intensity.

This intensely fruited and spice-laced selection from Mount Kerinci delivers a unique Sumatran profile — syrupy and sweet, yet rooted in earth-toned complexity. Expect flavors of stewed plums, green apple, fig, and root beer-like sarsaparilla. Dry process fermentation lends boozy notes reminiscent of peach brandy and winter ale, while layers of aromatic spice and rustic cocoa nib add bittersweet, long-lasting depth. Light roasts bring out the brighter, fruit-forward side of the cup, while medium roasts introduce deeper bittersweet chocolate, dense body, and more pronounced spice character.

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

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 Roast — Stewed fruits, green apple, sarsaparilla, jasmine-like aromatics, soft cocoa nib.

Medium Roast — Fig, peach brandy, warm spice, rustic cacao, round body.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

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 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, 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 — 2x 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

Have questions about my coffees? Find answers on the FAQs page.

$6.95 Flat Rate | Free $45+ | Ships Within 1 Business Day

Limited Stock