The roasters at Beansmith's have fallen so much in love with this coffee that you can now enjoy it from them for the 4th year in a row! The Barokah cooperative is at the forefront of innovation in Indonesian coffee, and this amazing lot processed using the anaerobic honey method is proof of that. The filter of this coffee has a fruity and slightly alcoholic profile with notes of cherry cola, black tea body, and tamarind acidity.
Koerintji Barokah Bersama cooperative consists of 320 farmers who live and farm on the highlands of the Kerinci mountain on Sumatra Island. The historic eruptions of Mount Kerinci have ensured that the surrounding area is lush and green thanks to the deep volcanic soil reserves. The cooperative is led by Triyono, who guides the cooperative members in processing and roasting their own coffee. In addition to the processing station, they have a fully equipped roastery, including a coffee cupping laboratory. This is particularly impressive considering the cooperative was founded in mid-2017. During harvest season, the coffee is hand-picked, with most of the labor typically provided by the local family members. After harvesting, the coffee is transported to the UPH collection center, where the cooperative purchases the coffee cherries and processes it before moving it to the central processing station.
For this anaerobic honey lot, the cherries are first sorted using floating, then laid on raised beds, where workers remove overripe, underripe, and damaged cherries. Afterward, the ripe cherries are gathered again and sealed into airtight plastic bags weighing 20 kg, which are stored for 7 days in a cool and dry place (with temperatures between 18 and 22°C). After 7 days, the beans are hulled and then placed back on the raised beds to dry with the pulp. The beds are placed in domes to protect the coffee from rain or harsh sunlight. The parchment is dried for about 20 to 23 days. After drying, the coffee is manually milled on a dry mill and sorted.
- Altitude: 1,400 - 1,700 meters above sea level