Back for a 2nd year, this beautifully complex wet-hulled process Sumatran stands out on the cupping table and reminds us of how delicious clean Indonesias can be.

In the wet-hulled process, ripe coffee cherries are depulped and then partially dried, with some of the mucilage on. The still humid beans are then hulled (where the parchment layer is stripped off) and then drying is finished. This process is very common to Indonesia, particularly Sumatra.

Kerinci wet-hulled is supplied by 600 farmers in the Kerinci Valley, a fertile land of rich volcanic soil with over 300,000 people and is known as the "rice bowl".

This beautiful valley is surrounded by the Mount Kerinci volcano of the Kerinci Highlands, and the largest National Park in Sumatra, the Kerinci Seblat National Park, a UNESCO World Heritage site, with more tigers that in all of Nepal, Vietnam, Cambodia, Laos, and China combined.

This coffee has a very clean balance of caramel sweetness, cocoa and tea-like floral notes with a robust and syrupy body. It is lower in acidity than traditional, high-grown, washed coffees and makes for wonderful espresso.

Location:  Mount Kerinci, Sumatra
Producer: Various Smallholders
Varietals:  Local Heirloom 
Altitude:   1,200 - 1,500 m.
Process:  Wet Hulled