Indonesia: Kerinci - Sumatra - Washed Sigarar Utang
In the cup: An Indonesian coffee that tastes like it's from East Africa - juicy and complex with a mix of tropical fruit flavours against a background with notes of caramel and milk chocolate.
Cupping Score: 88
Mouthfeel: Round, velvety.
Variety: Sigarar Utang / Andung Sari
Process: Fully Washed
Producer: Koerintji Cooperative
Altitude: 1400 - 1700 meters above sea level
The quality of coffee produced in Kerinci is unparalleled and is slowly giving the region a name in the Indonesian specialty coffee sector. ‘Kerinci Arabica’ coffee successfully obtained its protected Geographical Indication in 2017, and the coffee is currently much sought after. The sector still has its challenges. Roads are still dirt and are accessible only by motorbikes, making carriage difficult. Production volumes are still low and fail to meet the relatively high market demand for coffee from the region.
Kerinci has a great deal in common with more well-known regions in Sumatra. There are very few coffee estates or even co-ops in the country. Instead, a huge number of tiny growers – farms rarely exceed 2 hectares – usually sell small quantities of coffee at their local village market and bargain hard for the best price for their semi-washed coffee. Indo CafCo does things slightly differently, however. They work closely with various parties along the supply chain: farmers, farmer groups and collectors. Although these parties are not ‘members’ of Indo CafCo per se, each is considered a partner in the supply chain. For certain specific processes and coffees destined for the speciality market, such as Natural, Honey and Fully-washed (or very special ‘wine’ processed lots, such as this one), Indo CafCo purchases cherries directly from the farmers and processes the cherries at their mill, skipping all intermediaries and working directly with the farmers themselves. Not only do they buy and process cherry using stringent methods, always aiming for quality, they also help train farmers in cultivation and harvest methods. Farmers benefit greatly and tend to work with the company year to year, every year working to submit better quality cherry.