A very cool full natural processed bean (slow dried in the coffee fruit) from Sumatra, similar to the Indonesian Bali Kintamani, this is not your usual Sumatra. This cup has some stronger fruity/ferment tones to it, many will love it, some will not. If you have not had other fruit forward naturals, be up for something new. Distinctly different from the traditional Sumatra tones. We also have on offer the Honey and Washed processed. All very tasty but different cups, fun to try all three and compare how the processing and drying change the cup profile.
Variety: Andung Sari
Elevation: 1300 – 1650 masl
Tasting Notes: Fruity, winy, floral and wild, a wonderful example of a fruity natural. Very different tasting from light to dark and over its setup period. Lighter roasts start pretty punchy, stronger citric/grape tones upfront with some small hints of a slightly herbal chocolaty factor. Medium roasts greatly mellow the cup, bringing out a fuller body and much more pronounced chocolaty factor, its Indonesian roots popping out more while not riding the cup of a fruity and sweet first sip, a very easy to drink exotic natural. Darker roast get a little bittersweet, unlike most other Indonesians, most will think this best roasted before 2nd crack.
Roasting Notes: Easy to roast for a natural, some chaff but not over the top. Slightly uneven roasting but nice prep comparatively to many, when shooting for a light roast, make sure everything is through first crack. Set-up really smooths out the cup, try to give it at least 24-48 hours before drinking or risk some sourish herbal tones upfront.
With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Yudi Putra who owns and operates a family owned export company that collaborates with farmers to overcome these challenges to swiftly bring the coffee to the international market, ensuring greater earnings from direct trade relationships.
This particular washed lot comes from a longstanding relationship with the Barokah Cooperative, which has 140 members who cultivate on small family owned plots of land located around Mount Kerinci, the highest volcano in Indonesia. The cooperative works closely with producers to decrease forest encroachment. Their farm management practices create a protective buffer for the Kerinci Seblat national park, which encircles the entire Kerinci valley with unparalleled natural beauty and habitat for the Sumatran Tiger.
During the harvest, producers deliver their cherry to the Barokah mill where it is sorted, depulped, fermented, washed and dried gently on raised beds. The dried parchment is delivered to Yudi Putra, which takes great care in managing traceability and preparation for export.