Kerinci - Filter from Indonesia

Unfortunately, this coffee is sold out, but we plan to have it back with the next harvest.

And suddenly everything is different - our first Honey processed coffee from Sumatra, which breaks with everything you think you know about these coffees. Beyond its weight, this coffee is simply very fruity and multi-layered. The acidity is juicy and the aftertaste is pleasantly tart. This coffee shows what is possible when traditions are broken and coffee drinkers are willing to forget what they've learned.

Roasted for filter

Green coffee info

Origin: Sumatra, Kerinci Highlands

Producers: Sungai Lintang Coffee

Varieties: Andung Sari, Sigararutang, P88, Tim-Tim, Bor-Bor

Post-harvest process: depulped, dried with mucilage on the bean (Honey)

Tell me more about Kerinci

Coffees from Indonesia are underrepresented in this country. This has both historical and geographical reasons. The flavor profiles of coffees from Sumatra are often heavy, spicy, darkly fruity, tart, and sometimes even herbal. Recently, we received a microlot from a friend for a sensory course. "Try this," she said - we were stunned. We knew it was a coffee from Indonesia (which is about as specific as "wine from France"), but we thought it must be a coffee from Papua New Guinea. So fruity, so full, so different - but no, it was a microlot from Sumatra from the Kerinci Highlands.

Why does the coffee taste the way it does?

Traditionally, coffees in Sumatra are often semi-dry processed - after the cherries are depulped and washed, they are soon peeled from the parchment while still very moist. This leads to oxidation, which is then recognizable by the bluish color of the coffee. The honey method of depulping coffees and drying them with the mucilage on the bean is extremely rare. At the Sungai Lintang Coffee Factory, 38 producers contributed a microlot that was processed in this very way. The coffee is heavy, full-bodied, tastes of oranges and cherries, and has an acidity reminiscent of rhubarb. A complex coffee.

Why is this a Nano coffee?

Because we have never been able to taste such a full, fruity, and complex coffee from Sumatra. It's that simple. And besides, keeping beautiful things to yourself is only half as much fun as sharing them.