Kerinci, Indonesia
Speciality Full-wash Arabica Coffee
A truly special arabica coffee grown in the magical foothills of Mount Kerinci, Sumatra. We bring this full-wash arabica to you in collaboration with ALKO, a farmer-owned cooperative remarkable both for their deep skill in growing and processing coffee and for their innovation in traceability.
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Origin: Kerinci in Sumatra, Indonesia
Cooperative: ALKO
Altitude: 1300–1650 masl
Process: Full-wash
Tasting notes: Grassy, spicy, fruity, black tea
Q grade: 86.4
Variety: Sigarar Utang and Andung Sari
Description
More info
All of our coffees from this cooperative come with a QR code that not only lets you see every stage of the supply chain, from the field to your cup, but also allows you to communicate directly with individual farmers. This is achieved through blockchain technology, and ensures that you can be directly involved in your coffee like never before.
20% of the profits from this coffee goes towards partner conservation projects in Sumatra.
Tasting notes
Grassy, spicy, fruity, black tea
Details
Weight
250g
Ingredients
Ingredients
100% speciality arabica coffee
Produce of 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.
The full-wash process involves fermenting the fruit with the addition of a water and washing stage, before they are dried for 10-15 days to a moisture content of 12-14%. Finally, they are dry-hulled, sorted and graded.