"Upon grounding, it releases aromas of wine, mango, and passion fruit. Upon tasting, one immediately experiences tropical fruit flavors: mango and passion fruit, accompanied by aromas of wine, plum, and blackberry, rich and full-bodied."

Koerintji Barokah Bersama is more than a cooperative—it is a long-term development initiative. Farmers receive agronomic training, shared access to infrastructure, and stable cherry pricing. Profits generated by the cooperative are reinvested into quality improvements, equipment upgrades, and direct premiums paid back to members.

This coffee is produced by the Koerintji Barokah Bersama Cooperative, a well-organized group of approximately 250 smallholder farmers located at the foothills of Mount Kerinci in West Sumatra, Indonesia. The cooperative was formed to improve quality, transparency, and farmer income by centralizing processing knowledge and resources. Over recent years, Kerinci coffees have gained strong international recognition for their clean profiles and refined expressions.

Coffee is grown on a highland plateau surrounding Mount Kerinci, an active volcano that provides mineral-rich volcanic soils. Farms are typically small, averaging less than 2.5 hectares, and sit at elevations ranging from 1,400 to 1,700 meters above sea level.

This lot is composed primarily of Andung Sari and Sigarar Utang, two varieties commonly cultivated in Sumatra. Sigarar Utang is known for its resilience, high productivity, and ability to retain sweetness and structure even under challenging climatic conditions. Andung Sari contributes balance and body, making the combination particularly well-suited for natural processing while maintaining clarity.

Cherries are selectively hand-picked at peak ripeness by smallholder farmers and delivered to local collection centers managed by the cooperative. Upon arrival, cherries undergo rigorous visual sorting to remove underripe or defective fruit. For this natural process lot, whole cherries are dried intact on raised beds in thin layers. The beds are placed inside protective polytunnels to shield the coffee from heavy rainfall and excessive sunlight. During drying, cherries are turned frequently to ensure uniform moisture reduction and to prevent fermentation defects. Drying continues until the target moisture level is reached, after which the coffee is rested, hulled, and hand-sorted before export.

Variety : Sigararutang
Altitude : 1600 masl
Process : Natural
Origin : Gunung Tujuh, Kerinchi