Full-Wash Arabica Coffee Beans
Kerinci, Indonesia
Complex and smooth, with herbal and spicy notes, this Arabica is grown in the fertile volcanic soil of Mt. Kerinci, Indonesia’s tallest volcano. Sourced through a direct partnership with ALKO, a farming cooperative committed to environmental preservation and farmer empowerment. Each bag includes a traceability QR code, linking your coffee directly back to the farm where it was grown.
30kg sack (£11.50/kg)
£345
Quantity
Flavour profile
Spicy, Herbal, Tobacco
Harvest
June 2024
Packaging
Grain Pro in Jute Sacks
Cupping notes
This coffee presents a complex interplay of herbal and spicy notes, with a balanced body that carries through to a smooth, lingering finish. Hints of tobacco bring depth and sophistication, while its woody undertones create a grounded, earthy character. The acidity is well-rounded, complementing the overall balance.
Soil
Volcanic Andosol
Origin
Giri Mulyo, Kerinci, Indonesia
Cooperative
ALKO
Altitude
1650 masl
Process
Full-wash
Q grade
85
Variety
Andung Sari, Sigarar Utang
Supports ALKO Cooperative, Kerinci, Sumatra
The project
Located near Sumatra's largest national park, home to the critically endangered Sumatran tiger, ALKO employs innovative traceability technology to prevent farmers from encroaching on the park and to support local livelihoods.
The people
ALKO is a cooperative of over 400 farmers in the Kerinci region, where the farmers manage the collection and processing, sharing in the profits. By scanning the QR code on the coffee, you can meet the farmer. Through the use of blockchain, ALKO has provided price transparency and increased the prices for coffee. Women play a key role in managing the process and in providing training and educational support to the farmers.
Harvest and process
The coffee is grown at 1300–1650 meters above sea level on rich volcanic soil, boasting a unique flavour profile with vibrant brightness. We offer ALKO coffees processed using either the honey or full-wash methods, to fully develop its exceptional flavour.
Honey processing involves fermenting the peeled red coffee cherries for up to 30 hours without washing, followed by drying them for 15-20 days until they reach a moisture content of 12-14%. Keeping the mucilage on the bean imparts a medium level of sweetness characteristic of honey processing. They are then dry-hulled, sorted and graded.