Producer and Region
This coffee is cultivated by the Koerintji Barokah Bersama Cooperative, a group of 320 smallholders at the foot of Mount Kerinci on the Indonesian island of Sumatra. Managed by Triyono, the cooperative combines traditional farming methods with modern coffee processing techniques. Mount Kerinci, part of the Pacific Ring of Fire, benefits from rich volcanic soils that foster thriving coffee cultivation. The region's biodiversity and unique climate contribute to its remarkable coffees.

The cooperative features its own fully-equipped roasting facility and a cupping lab, situated beside their dry mill. These facilities enable the group to maintain control over every step of the post-harvest process, ensuring consistent quality and innovation.

Cultivation and Processing
For this Anaerobic Honey lot, precise care is taken at every stage of production. After initial floating and density separation, under-ripe and damaged cherries are removed by hand. The ripe cherries are then sealed in 20kg airtight plastic bags for 7 days of anaerobic fermentation at controlled temperatures (18–22°C).

Once fermentation is complete, the cherries are pulped and dried on raised beds. These beds are protected by domes that shield the coffee from rain and harsh sunlight. Drying takes approximately 20–23 days, after which the parchment coffee is milled and hand-sorted to ensure precision. This innovative processing method highlights both the terroir's character and the impact of anaerobic fermentation.