Kerinci Honey Arabica Coffee Beans
Kerinci, Indonesia
UK delivery only.
30kg sack (£12.12/kg)
£363
Quantity
More info
An exceptional Arabica with a vibrant citrus flavour profile and delicate sweetness, 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.
Flavour profile
Plum, Citrusy, Dark Chocolate
Harvest
2024
Packaging
Grain Pro in Jute Sacks
Cupping notes
This coffee offers a vibrant acidity with sweet plum notes upfront, balanced by a rich dark chocolate aroma. A hint of balsamic adds depth, while the body remains smooth and velvety. The aftertaste is clean, leaving lingering flavors of dark chocolate and a touch of tangy fruit. Subtle marmalade undertones round out the profile, creating a complex and satisfying cup.
Soil
Volcanic Andosol
Origin
Kayu Aro, Kerinci
Cooperative
ALKO
Altitude
1650 masl
Process
Honey
Q grade
87.5
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.