Barokah Kerinci, Sumatra

Barokah Kerinci, Sumatra

Regular price £12.50
Sale price £12.50 Regular price £0.00
Black Cherry, Dark Chocolate, Brown Sugar

This Anaerobic Honey lot showcases Sumatra’s vibrant terroir through innovative processing, bringing a lively twist to Indonesia’s rich coffee tradition.

Weight

Pickup available at Chippenham

Usually ready in 24 hours

Barokah Kerinci, Sumatra

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup currently unavailable

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Black Cherry, Dark Chocolate, Brown Sugar
SCORE: 87
PRODUCER: 320 members of Koerintji Barokah Bersama Cooperative
ALTITUDE: 1,400 - 1,700 Masl
VARIETAL: Andung Sari, Sigarar Utang
PROCESSING: Anaerobic Honey

Koerintji Barokah Bersama Cooperative

The Koerintji Barokah Bersama Cooperative is a group of 320 farmers who live and work in the fertile highlands at the foot of Mount Kerinci, one of Sumatra’s active volcanoes. The volcanic soil in this region, enriched by historic eruptions, provides the perfect foundation for exceptional coffee. Managed by Triyono, the cooperative has a fully equipped roasting facility, including a cupping lab, where members process and roast their own beans. Despite being founded in 2017, the cooperative has quickly developed a reputation for quality and innovation in coffee production.

Jambi, Sumatra

Located on the island of Sumatra, Jambi is an emerging coffee-growing region known for its rich volcanic soils and high-altitude farms. The area’s humid tropical climate and consistent rainfall create ideal conditions for cultivating specialty Arabica coffee.

Farmers in Jambi typically grow coffee on smallholder farms, often intercropped with shade trees, which helps protect the plants and enhances the coffee’s complexity. The region is also known for its innovative processing methods, such as Anaerobic Honey and Natural, which highlight the area’s potential for producing vibrant and distinctive coffees.

Anaerobic Honey Processing

The Barokah Kerinci coffee undergoes a meticulous Anaerobic Honey process, enhancing its complexity and sweetness. After handpicking, the cherries are delivered to UPH collection centres, which function as small washing stations. Here, they are floated and separated by density, with underripes, overripes, and damaged cherries removed.

The ripe cherries are then sealed in airtight 20kg plastic bags and stored in a cool, dry environment (18–22°C) for seven days, allowing for controlled anaerobic fermentation. This process intensifies the coffee’s fruity and wine-like characteristics.

After fermentation, the cherries are pulped but left with some mucilage intact, then dried on raised beds in protective domes for 20–23 days. This controlled drying preserves the coffee’s vibrant flavours while protecting it from rain and harsh sunlight. Finally, the beans are milled and hand-sorted, ensuring only the highest quality makes it through.

The Barokah Kerinci coffee undergoes a meticulous Anaerobic Honey process, enhancing its complexity and sweetness. After handpicking, the cherries are delivered to UPH collection centres, which function as small washing stations. Here, they are floated and separated by density, with underripes, overripes, and damaged cherries removed.

The ripe cherries are then sealed in airtight 20kg plastic bags and stored in a cool, dry environment (18–22°C) for seven days, allowing for controlled anaerobic fermentation. This process intensifies the coffee’s fruity and wine-like characteristics.

After fermentation, the cherries are pulped but left with some mucilage intact, then dried on raised beds in protective domes for 20–23 days. This controlled drying preserves the coffee’s vibrant flavours while protecting it from rain and harsh sunlight. Finally, the beans are milled and hand-sorted, ensuring only the highest quality makes it through.