
Concept Coffee Roasters
Kerinci
OriginIndonesia
ProcessAnaerobic, Natural
Summary
Kerinci coffee from the Kerinci region of Sumatra, Indonesia, produced by the Koerintji Barokah Bersama cooperative with 320 member farmers. Grown at 1400-1700 meters above sea level on the volcanic slopes of Mount Kerinci. Varieties: Andung Sari and Sigarar Utang. Processed using the Anaerobic Natural method where ripe cherries are sealed in airtight bags for 7 days, then dried on raised beds in greenhouse domes for 20-23 days. Flavour profile includes mulled wine, plums, raisins, and cocoa with a velvety chocolate finish. Cupping score of 87.50.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
Cupping score87.5
ProducerKoerintji Barokah Bersama
Altitude1400 - 1700 m.a.s.l
VarietySigararutang, Andungsari
NotesCocoa, Plum, Wine, Raisin
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