Sumatra Kerinci Natural

These beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the "rice bowl" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park.

In a super unusual twist, the farmers sundried these beans (natural process) instead of soaking them (wet-hulled process), and it makes it one of the cleanest tasting fruitiest Sumatra coffees we've ever had. We particularly enjoy it as espresso, where it pulls a shot with notes of pineapple, citrus, and honey. A really unusual taste from a really unusual coffee bean. If you're going to drink it as coffee, then keep the roast really light. Like an Ethiopia roast. Pull out all the sweetness and fruitiness by not letting the roast go too far beyond the end of the first cracks. If you're going to drink it as espresso, then go about 5 more degrees. This keeps the espresso from being so intense and sour, and lets you taste the complexity of the different fruit flavors emerging. 

US Arrival: Oct 2026