SUMATRA: Kerinci - Single Origin - 100% Arabica - NEWLY ARRIVED

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  • Country: Sumatra, Indonesia
    Region: Gunung Tujuh, Kerinci Mountain
    Co-Operative: Koerintji Barokah Bersama (320 Members)
    Elevation: 1400 - 1700 MASL
    Variety: Andung Sari
    Process: Natural
    Tasting notes: Passionfruit, Orange and Maple Syrup
    SCA Cup Score: 87.5

    We've gone far out again, maaaan... notably to the Far East and to Sumatra.

    We're fast ticking off the coffee producing countries around the globe and Sumatra is another glorious first for us. Formed in 2017, the Gunung Tujuh co-operative uses natural and washed processing methods (rather than the traditional "wet hulled" approach) to expose the more desirable flavours of Sumatra’s volcanic soil.


    Combined with a varietal such as Andung Sari, the dwarf varietal cousin of Catimor, flavours in the cup are bright and fruity, yet sweet and refined. A truly pleasurable flavour experience. If you liked our recent East Timor offering, you'll adore this new addition to our range of coffees which scored whopping 87.5 on the SCA cupping sheet.


  • Country: Sumatra, Indonesia
    Region: Gunung Tujuh, Kerinci Mountain
    Co-Operative: Koerintji Barokah Bersama (320 Members)
    Elevation: 1400 - 1700 MASL 
    Variety: Andung Sari
    Process: Natural
    Tasting notes: Passionfruit, orange and maple syrup.
    SCA Cup Score: 87.5

    The Producers

    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!

    Cultivation

    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. 

    In addition to growing coffee as a cash crop, many smallholder farmers also work at hired laborers at the nearby tea plantations. Tea is also a huge crop in the area. The bigger tea plantations are often near coffee farms. When the harvest is finished, coffee farmers will go there and pick leaves under contracted labor. 

    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 they’re in cooperatives, they can share resources, organize training and negotiate better prices.

    Harvest

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

    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.  

    Indonesia is known for its unique ‘Wet Hulled’ Process (Giling Basah). Tryiono and his team are expanding Indonesia’s coffee processing traditions.  

    With this Natural lot, cherry is rigorously sorted before being delivered to dry on raised beds. The beds are located in domes so as to protect the coffee from rain or harsh sunlight. Here, the coffee will be sorted again and turned regularly to ensure even drying. When dry, the coffee is milled and sorted by hand. 

    As of 2019, contributing farmers receive 9,500 rupiahs per kg of cherry. The result is that members of the coop have a fixed buyer for their cherries, and the profit of the coop at the end of the year is either invested in infrastructure to upscale quality or is shared with the producers.  

    Farmers also receive technical support and seedlings for shade trees for on and around the farm. To join the coop, a producer pays a one-time membership fee of around 400 dollars (5 million rupiahs). To streamline the operation, there is an agriculturalist providing technical assistance to make sure the standard operation procedures are applied while processing at the different stations. Each UPH is located in a different area and receives cherries from different farmer groups. 

    Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.

    Indonesian Coffee History

    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.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER.

This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?