What would happen to those flavors if they went through a different processing method? We found it to be by far the cleanest coffee from Sumatra we have ever had, wonderfully complex and without any sign of the earthy flavors we had come to expect from Sumatra. This is intriguing since coffees from Sumatra have a distinct terroir characteristic to their coffees, being known for their heavy bodied earthy cups. Washed processed coffees are nearly nonexistent in Sumatra, after years of their traditional process called Wet Hulled, the people in Sumatra are finally branching out to different processes. Most small estate owners do not typically produce enough coffee to fill 50 bags with parchment beans, the smallest quantity mills will generally process. Our Sumatra Kerinci is delicious when brewed both hot and cold. CV Yudi Putra provides marketing and logistics for these cooperatives and has brought us two amazing lots from them this year – this fully washed, and an immaculate natural coffee dried on raised beds. Red Coffee - Kopi Robusta - Roast Bean 500 Gram - 100 Murni - Kerinci Regency - Jambi. Light roast single origin with notes of vanilla, strawberry, and soft pineapple. Their coffee shrubs are intercropped with vegetables generally sold at the local market, a practice which enables the farmers to maintain a steady income throughout the year. The Koerintji Barokah Bersama Cooperative is home to 320 members who live and work at the base of the volcano. The activeness of the volcano has led to some incredibly fertile soils, perfect for coffee growing. The 140 members of the ALKO and Barokah cooperatives come together from the villages of Pelompek, Jernih Jaya, and Gunung Tujuh to learn about coffee production on a regular basis. Mount Kerinci is one of the many active volcanos on the island of Sumatra.
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