Sumatra Kerinci Natural Grade 1
This unusual coffee from the Kerinci Valley has to be the cleanest Sumatran coffee we've ever tasted. Most coffee from Sumatra is wet hulled, but this one has been natural processed. But strangely, it doesn't taste like most natural processed coffees either! It's super clean with plenty of body and creamy texture as well as lovely brightness and great balance. In the cup we noted big tones of cocoa powder and black tea along with sweet honey, crisp lime and even a dash of watermelon.
One of the most common misconceptions about coffee is that origin (where the coffee came from) is the main factor that determines the coffee’s flavor. But I actually think it’s the 2nd most important factor because time and again, I’m amazed at how much the processing can completely change the flavor of coffee. If you are looking for an example, this coffee is the perfect one!
The vast majority of coffee from Indonesia is processed in the local tradition called “Giling Basah” or wet-hulled. It’s very mechanically similar to fully washed processing common in the rest of the world but with one big twist – the coffee isn’t fully dried in its protective parchment. Now don’t read this wrong, this process can be done well and at its best, imparts a tasty cup with dominant notes of spice, earth and complex dark chocolate. But it is a very distinctive flavor that folks either love or hate. The misunderstanding I see most often is that this is simply the flavor profile you get with ALL coffee from Indonesia. But what if we simply change the process to natural?
The product is a coffee wholly unique from any other Sumatran you’ve ever tasted. In fact, it doesn’t even taste like most natural processes! The cup is shockingly clean without any of the earth tones and only the barest whisper of spice. The chocolate is still there, but it’s much more of a sweet and gentle chocolate which we noted as cocoa powder. Most striking is the difference in acidity – wet hulled coffee is always very muted, but this natural process has a vibrant lime note! We even noted subtle hints of watermelon and strawberry, though I certainly wouldn’t call this coffee a fruit bomb. Finally, there’s a black tea undertone throughout the cup that reminds us of washed Ethiopian coffee. All in all, this coffee is very unique and will completely change your perspective of what Sumatran coffee can taste like.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: July 30th, 2024, Harvest season: 2024
Acidity & Brightness: Gentle acidity and fair sweetness
Balance & Finish: Fairly balanced with a clean finish
Body & Texture: Full body with a creamy texture
Flavors: Cocoa powder, lime, black tea, watermelon and honey
Grade: Grade 1, grown at 1,200 to 1,700 masl
Processing: Natural (dry) processed
Grower: Smallholder farms in the Kerinci Valley of West Sumatra
Region: Kerinci Valley, Jambi Province, West Sumatra, Indonesia
Varieties: Caturra and S Lini 795
Recommended Roast Range: City + to Full City + (light-medium to medium-dark)
We like this coffee best around full medium which is after 1st crack has trailed off but before 2nd crack begins. Unlike wet-hulled Sumatran coffee, this natural won’t hold up well to dark roasting, so we don’t recommend taking it darker than the first few pops of 2nd crack. At lighter roasts (during 1st crack) you can coax out more bright citrus notes and even some winey characteristics. Roasting to the darker side of medium will bring more body out as well as more sweetness.
List & Beisler - "Coffee cultivation in Indonesia goes back to the late 1600s to the Dutch colonial period and has played an essential role in its growth ever since. Today, over 300 years later, Indonesia ranks among the world‘s largest coffee producers, cultivating both Arabica and Robusta. The vast majority of coffee is grown by smallholder farmers with rarely more than 2 hectares of land. Indonesia consists of around 18,000 islands, of which ten major islands emerged as coffee-producing regions.
Sumatra‘s westernmost island is crossed by the equator, featuring landscapes of unparalleled beauty and wildlife as spectacular as one can imagine. This coffee comes from central Sumatra, from the region around Kerinci Seblat National Park. The area is home to a lush tropical rain forest and one of the Sumatran tiger‘s last strongholds. Mount Kerinci, the country‘s highest volcano with an elevation of 3,800 meters, dominates the scenery. Once adventurers climb the summit, they have fantastic views of forested valleys and a patchwork of verdant farmland. Encircling the mountain, smallholder farms in the Kerinci highlands benefit from high altitudes and fertile volcanic soil. Kerinci has obtained a reputation in the specialty coffee market thanks to its high quality. Arabica production in Sumatra is mainly associated with the wet-hulling process.
This particular micro-lot, however, is a natural processed one. After being sorted by hand, the coffee cherries are carefully dried in the sun, resulting in a very sweet cup with fruity and winey notes."
