Kerinci, filter coffee

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And suddenly everything is different - our first honey coffee from Sumatra, which breaks with everything you think about these coffees. In addition to the heaviness, this coffee is simply very fruity and complex. The acidity is juicy and the aftertaste is pleasantly bitter. This coffee shows what is possible when traditions are broken and coffee drinkers are prepared to forget what they have learned.

Roasted for filter

Green coffee information

Origin: Sumatra, Kerinci Highlands

Producers: Sungai Lintang Coffee

Varieties: Andung Sari, Sigararutang, P88, Tim-Tim, Bor-Boron

Post-harvest process: pulped, dried with mucilage on the seeds (honey)

Tell me more about Kerinci

Coffees from Indonesia are underrepresented in this country. There are historical reasons for this on the one hand and geographical reasons on the other. The flavor profiles of coffees from Sumatra are often heavy, spicy, dark fruity, tart, and sometimes herbaceous. We recently received a Microlot from a friend for a sensory course. "Try it," she simply said - we were amazed. We knew it was a coffee from Indonesia (about as accurate as "wine from France"), but we thought it had to be a coffee from Papua New Guinea. So fruity, so full, so different - but no, it was a microlot from Sumatra from the Kerinci Highlands.

Why does coffee taste the way it does?

Traditionally, coffees in Sumatra are often processed semi-dry - after the cherries have been pulped and washed, they are soon peeled from the Pergamino while they are still very moist. This leads to oxidation, which can then be recognized by the bluish color of the coffee. The honey method of pulping coffee and drying it with the mucilage on the seed is extremely rare. In the Sungai Lingtang Coffee Factory, 38 producers contributed a micro lot that was prepared in this way. The coffee is heavy, full-bodied, tastes of oranges and cherries, and has an acidity reminiscent of rhubarb. A complex coffee.

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