Sumatra: Sumatra Kerinci Pendekar Coop

This coffee comes from a coffee farmer's cooperative in the Gunung Tujuh area, a higher elevation coffee zone around Mount Kerinci. The cooperative serves about 450 farmers in the area who are divided into 24 farmer groups, 4 of which are specifically women's farmer groups. Many of the farms in this area are planted in older Typica types and benefit from the high slopes, situated between 1400 - 1500 meters above sea level. This is a wet hulled coffee, also known as "giling basah". This is the typical process method in Sumatra and involves removing the parchment layer while the coffee is still wet, exposing it to the elements well before the coffee is stable. When handled well during the drying phase (like this coffee), this rustic process method yields an earth-toned, bodied cup, with mild acidity and syrupy sweetness, and the green bean taking on a dark green hue unlike wet or dry process coffees from other producing countries. This is another beautiful Farm Gate coffee.

Cupping Notes: Sorghum syrup, baking chocolate, caramel, and baked apple

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

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

Varietals: Ateng, Jember, Tim Tim

Region: Gunung Tujuh, Kerinci

Process: Wet Hulled (Giling Basah) and Patio 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 Gunung Tujuh region of Kerinci, Indonesia, this lot is produced by the Pendekar Coop. The coffee features the Ateng varietal, a plant known for its compact stature and resilience in high-altitude environments. This specific selection is prepared using the wet hulled method, a traditional Indonesian technique often referred to as giling basah. This process is distinct for its rapid removal of the parchment layer while the bean moisture remains high, which frequently contributes to the heavy body and earthy complexity often associated with the region's profile.

Roasted by Keia & Martyn's Coffee, the cup presents a structured sweetness characterized by notes of sorghum syrup, baking chocolate, caramel, and baked apple. When evaluating these specific descriptors, one might reference the flavor wheel to better understand how these sugar-browning and fruit-forward characteristics interact within the context of a traditional wet-hulled profile.