Sumatra: Sumatra Anaerobic Kerinci Cooperative

This anaerobic process coffee from the Pendekar group near Mount Kerinci skirts the typical earth-toned profile of your average Sumatran coffee. It starts with leaving the whole cherry in airtight barrels for a few days. The fermentation will cause some pressurization, so the barrels have a one-way valve to allow for off-gassing while sealed. The coffee is then depulped and washed of mucilage, and laid to dry on raised beds where it will remain until dried all the way down to 11-12% moisture level. Anaerobic coffees often carry winey traits, and can be very fruit-forward, sometimes to the extent of acetic. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. Our brokers been using the name "Pendekar" for some of the other lots from this group - which translates to "warrior" - as it's a term of endearment members use for each other when someone does a really good job with a coffee (like improving their processing equipment, planting more coffee, building a greenhouse, etc.). There's a cooperative that serves roughly 450 farmers in this growing area, 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.

Cupping Notes: Brown sugar, sweet cream, and nutmeg, with lemon-flavored black tea notes

Brew Recommendations: Drip, French press, pour over

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

Varietals: Ateng, Jember, Tim Tim

Region: Kerinci, Jambi Province

Process: Anaerobic 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 Jambi Province, the Sumatra Anaerobic Kerinci Cooperative represents a distinct approach to regional production. Grown by the Kerinci Cooperative at 1400-1500 masl, this lot utilizes the Ateng varietal, a plant known for its resilience and adaptability in Indonesian climates. The coffee undergoes an anaerobic process, a technique that often influences the final cup profile by altering how sugars and acids develop during fermentation.

Offered by Keia & Martyn's Coffee, this selection presents a complex sensory experience featuring notes of brown sugar, sweet cream, nutmeg, and lemon-flavored black tea. While anaerobic processing can sometimes introduce unique, intensified characteristics, tasters are encouraged to reference the flavor wheel to better identify these specific nuances. This coffee highlights the evolving landscape of Sumatran production, where traditional regional profiles are increasingly being refined through experimental post-harvest methods to achieve greater clarity and sweetness.