FREE SHIPPING ON ALL ORDERS OVER £35
  • Indonesia | Kerinci Barokah
  • Indonesia | Kerinci Barokah
  • Indonesia | Kerinci Barokah

Indonesia | Kerinci Barokah

Regular price £12.00 GBP
Tax included.
Weight
Beans or Ground
Would you like a FREE brew guide?
Added to Cart! View cart or continue shopping.

REGION : Kerinci, Sumatra
ALTITUDE : 1400 - 1700 MASL
VARIETAL : Andung Sari, Sigarar Utang
PROCESS : Anaerobic Natural

The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil.

The cooperative is managed by Triyono, who leads members in processing and roasting their own coffee. They have a fully outfitted roasting facility, including a cupping lab, next to the dry mill. This is especially impressive considering the cooperative was founded in mid-2017!

Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, potatoes and fruit. This intercropped produce will make up a substantial part of the family’s diet for the year. 

There are more and more initiatives by farmers on Sumatra to organize themselves into cooperatives. In the past, farmers did not have much leverage to help themselves get better prices for their cherry or parchment. When in cooperatives, they can share resources, organise training and negotiate better prices.

During the harvest season, coffee is handpicked, with labour usually supplied by the immediate family. After picking, the coffee will be delivered to a UPH collection centre.

Triyono oversees the activities on and around nine UPH stations owned by the cooperative.  A UPH is a collection center where coffee cherries are bought by the coop and where the coffee is processed before moving it to the central mill. Essentially, a UPH functions as a small washing station. 

With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, overripes and damaged cherry. Then, ripe cherry is collected and sealed in airtight, 20kg plastic bags and stored in a cool, dry location (with temperatures between 18 and 22 degrees Celsius) for 7 days.

After 7 days, the cherry is again laid on raised beds to dry. The beds are located in domes that protect the coffee from rain or harsh sunlight. The parchment will dry here for around 20 to 23 days. When dry, the coffee is milled and sorted by hand.

Farmers receive fair prices for their cherry and have a fixed buyer for their cherries. The coop's profit at the end of the year is either invested in infrastructure to improve quality or is shared with the producers. Farmers also receive technical support and seedlings for shade trees for on and around the farm. 

Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.

Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.

Sale

Unavailable

Sold Out