Tutti Frutti
Country
INDONESIA
Region
KERINCI
Cooperative
KOERINTJI BAROKAH BERSAMA
Variety
ANDUNG SARI, SIGARAR UTANG
Mounting height
1400 - 1700 M.A.S.L.
Preparation
Anaerobic
Pineapple, plum and Yuzu
full body
The acidity is complex.
The mouthfeel is creamy and full.
The flavors are intense and very fruity.
What a wonderful coffee, it captivates with its full and very intense fruit. The farmers have procured here a coffee which seeks its equal in Indonesia! An espresso that is imposing and yet so versatile! Pineapple, plum and also spicy and chocolaty flavors. As a filter, it is very versatile. This coffee has many faces, which are all just great!
Total extraction time: 2min 20sec
Extraction time: 25sec
The 320 members of the Koerintji Barokah Bersama Cooperative live and farm a plateau at the base of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes of 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 ensured that the surrounding area is lush and green thanks to its deep supply of fertile volcanic soil.
The cooperative is run by Triyono, who guides members in processing and roasting their own coffee. In addition to the dry mill, there is a fully equipped roastery, including a laboratory for cupping. This is particularly impressive considering that the cooperative was only established in mid-2017!
During the harvest season, the coffee is picked by hand, with labor usually provided by the immediate family. After harvesting, the coffee is delivered to a UPH collection center.
Triyono oversees activities in and around the nine UPH stations owned by the cooperative. A UPH is a collection center where coffee cherries are purchased from the cooperative and the coffee is processed before being transported to the central mill. Essentially, a UPH functions like a small washing plant.
In this anaerobic natural batch, the coffee is first floated and separated by density before being placed on raised beds, where workers remove understrips, overstrips and damaged cherries. Then the ripe cherries are collected again and stored in airtight 20-kg plastic bags for 7 days in a cool, dry place (at temperatures between 18 and 22 degrees Celsius).
After 7 days, the cherries are again placed on raised beds to dry. The beds are located in domes that protect the coffee from rain or bright sunlight. The parchment dries here for about 20 to 23 days, or until it reaches a moisture content of about 12%. When the coffee is dry, it is ground and sorted by hand.
Starting in 2019, participating farmers will receive 9,500 rupiahs per kg of cherry. This gives the cooperative members a steady buyer for their cherries, and the cooperative's profits at the end of the year are either invested in infrastructure to improve quality or shared with the growers. Growers also receive technical assistance and seedlings for shade trees on and around the farm. To join the cooperative, a grower pays a one-time membership fee of about $400 (5 million rupiahs). To streamline operations, there is an agronomist who provides technical support and ensures that standard processing procedures are followed at the various stations. Each UPH is located in a different area and receives cherries from different farmer groups.
