Sumatra Dry Process Kerinci Pendekar

This dry processed Sumatran coffee tastes so different than a typical wet hulled coffee, intense fruit and berry flavors no doubt linked to process. Like all dry process coffee, this fairly straightforward process method starts with the coffee cherries being sent straight to the drying beds, fully intact, where they'll dry for upwards of 3-4 weeks. During this time, a fermentation occurs within the fruit, that often impacts cup characteristics, like flavor, body, and acidity. During the drying period, the coffee is turned regularly to help dry the coffee evenly, and also to turn up and remove any unripe, or defective, coffee fruit. This coffee comes from a cooperative near Gunung Tujuh, who's members are spread out over the Gunung Tujuh and Kayu Aro highland areas on Mount Kerinci. This coop produces wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees too, some of which we'll have available in the latter part of 2022. The farms in this area are planted in older Typica types, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.