Indonesia Sumatra Fully washed Arabica Gr 1, Kerinci

citric, malic, elegant, milk chocolate, green apple, red currant
Acidity
Rating:
80 % of 100
Flavor
Rating:
80 % of 100
SCA Score 85.00
Body
Rating:
80 % of 100
Spot: Vollers Hamburg
Quantity Available: 12 GrainPro bags of 60kg
SKU
103343.4-1711

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More Information
Unit of Measure GrainPro bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 23/24
Acidity 4.000000
Flavor 4.000000
Batch 103343.4
Variety S Lini & Caturra
Region Kerinci Valley, West Sumatra
Process fully washed
Grade Grade 1
Producer Camintoran Cooperative
SCA Score 85.000000
Body 4.000000

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 particular coffee comes from central Sumatra, more precisely from the region around Kerinci Seblat National Park. The area is home to a lush tropical rainforest 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. Encircling the mountain, smallholder farms in the Kerinci highlands benefit from high altitudes and fertile volcanic soil. This is the case of farmers from the Camintoran Cooperative, a producer group with 162 members hailing from the village of Jernih Jaya.

This particular micro-lot of S-Lini & Caturra varieties was produced by farmers hailing from the villages of Jernih Jaya, Sungai Tanduk, and Camintoran. It was fully washed, and, another difference to the conventional coffee processing in Sumatra is that instead of the often applied wet-hulling processes, these beans are dry-hulled.

Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.

Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.

After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.

As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.

 

CONTINENTAsia
COFFEE REGIONSSumatra, Java, Sulawesi, Flores, Bali
COFFEE ALTITUDES900 – 1,800 masl.
VARIETIESTypica (and derivatives), Tim Tim, Ateng, Onan, Ganjang, S795, Ateng
HARVEST PERIODSep – Dec (Sumatra), Jul – Sep (Java), May – Nov (Sulawesi), May – Sep (Flores), May – Oct (Bali)
COFFEE FARMSSmallholders and plantations
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)11,433,000
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