Sumatra Kerinci Natural

These beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the "rice bowl" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park.

This is a natural processed Indonesian, and you just don't see those too often. It roasts a little different than anything you're used to. The middle of the roast tries to race so you have to keep the heat down and hold it back a bit. The 1st cracks last longer than you might expect them to, but make sure you let them finish and give them enough heat that you don't stall out the ending. If you want to drink it as coffee, I like it about 4 degrees darker than a natural Ethiopian coffee. If you want it drink it as espresso, give it about 9 degrees darker than an Ethiopian. It has no earthiness, lots of complexity, and it's pretty bright and fruity. Almost a mixed fruit like bubblegum. In the lightest roasts, there's an unripe banana and a pineapple taste, and then when you give it those few extra degrees the banana fades away and the pineapple becomes stronger, and there's some citrus and honey and spice notes in there too. 

US Arrival: December 2020

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