The coffee is centered around rustic sweetness, dark rooty herbs, and dried fruits that were well integrated with the rest.  The cup flavors are clean and well defined.

This coffee was processed using the anaerobic method, which starts with leaving the whole cherry in airtight barrels for a few days. The fermentation will cause some pressurization, so the barrels have a one-way valve to allow for off-gassing while sealed. The coffee is then depulped and washed, then laid to dry on raised beds where it will remain until dried all the way down to 11-12% moisture level.

Anaerobic coffees often carry winey traits, and can be very fruit-forward, sometimes to the extent of acetic. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci.  There’s a cooperative that serves roughly 450 farmers in this growing area, who produce wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees. The farms in this region are planted in older Typica types as well as disease resistant hybrids, and benefit from the high slopes, situated between 1400 – 1500 meters above sea level.