Speciality Honey Arabica Coffee
Kerinci, Indonesia
A truly special arabica coffee grown in the magical foothills of Mount Kerinci, Sumatra. We bring this honey-processed 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.
£11
£11
Not available
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 your purchase go directly to support Sumatran tiger conservation in Kerinci.
Details
Origin
Kerinci, Indonesia
Cooperative
ALKO
Altitude
1300–1650 masl
Process
Honey
Tasting notes
Spicy, nutty, lemony
Variety
Sigarar Utang and Andung Sari

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.
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.