Sumatra: Honey Process Kerinci

This honey process coffee from the Gunung Tujuh mountains in Kerinci skirts the typical earth-toned profile of your average wet-hulled Sumatran coffee. It starts with the coffee cherry being run through a mechanical demucilager leaving the mucilage (honey) intact. The coffee is then moved immediately to drying patios and raised beds where it will remain until dried all the way down to 11-12% moisture level. Leaving that thin layer of fruit stuck to the seed often lends to a bodied coffee, which is the case here. This particular lot isn't so much a fruit-forward honey, but expresses clean sweetness and acidity, quite unique for Sumatran coffee. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. There's a cooperative that serves this growing area, and who produce wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees. The farms in this region are planted in older Typica types as well as disease resistant hybrids, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level. This is another beautiful Farm Gate coffee that is good as espresso.

Cupping Notes: Dark brown sugar, barley malt, honey, almond, roasted cacao bittering and tamarind notes

Brew Recommendations: Espresso, drip, French press, pour over

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietals: Typica, Jember, S-795, Lini-S

Region: Kerinci, Jambi Province

Process: Honey Process and Raised Bed Sun-Dried

Altitude: 1400 -1500 meters

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Kerinci region of Jambi Province, this Sumatra: Honey Process Kerinci selection highlights the distinct character of the Typica varietal. By utilizing the honey process, producers leave a portion of the coffee cherry’s mucilage on the bean during drying, which often contributes to a heightened sweetness and a more syrupy body compared to fully washed counterparts.

In this specific lot, the profile leans into deep, comforting tones of dark brown sugar, barley malt, and honey, balanced by the nutty richness of almond and a structured roasted cacao bittering. A subtle hint of tamarind adds a complex, tangy finish to the cup. When evaluating these characteristics against a flavor wheel, one can appreciate how the intersection of Indonesian terroir and careful processing creates a profile that is both robust and nuanced, moving well beyond the traditional expectations of the region.