Indonesia, Kerinci Anaerobic

Indonesia, Kerinci

Grown in the lush highlands surrounding Gunung Tujuh in Kerinci, Sumatra, this exceptional lot showcases the distinctive character of the Sigararutang variety combined with a meticulous natural anaerobic process. Cultivated at high elevation on fertile volcanic soil and under a cool mountain climate, the cherries develop deep sweetness and dense flavor concentration before harvest. Only fully ripe cherries are carefully selected to ensure optimal quality and clarity in the cup.

The natural anaerobic fermentation allows the coffee to ferment in a controlled, oxygen-limited environment, intensifying its aromatic complexity and enhancing its vibrant fruit profile. This process unlocks expressive notes of Pear, Orange, Brown Sugar Sweet with Creamy Syrup-like Mouthfeel

The finish is smooth and lingering, revealing subtle Brown Sugar undertones that add depth and structure to the overall profile. This Kerinci coffee is a true reflection of its origin—bright yet refined, fruit-forward yet balanced—highlighting the unique terroir of Gunung Tujuh and the potential of the Sigararutang variety when paired with innovative fermentation techniques. Perfect for those who enjoy a complex, aromatic cup with pronounced fruit character and elegant sweetness.