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Speciality Full-wash Arabica Coffee
Kerinci, Indonesia

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.

UK delivery only. International delivery on wholesale orders on request.

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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.

Details

Origin

Kerinci in Sumatra, Indonesia

Cooperative

ALKO

Altitude

1300–1650 masl

Process

Full-wash

Tasting notes

Spice, dried dates, caramel

Q grade

86.4

Variety

Sigarar Utang and Andung Sari

Kindred Forest

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 begins with pulping or peeling the outer skin of coffee cherries, followed by fermenting them with water for up to 100 hours. The cherries are then thoroughly washed and dried for approximately 20 days until they reach a moisture content of 12-14%. Once dried, the beans are dry-hulled, sorted, and graded.

Project page

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