About the coffee:

The Kerinci Regency, located within the Jambi province on the island of Sumatra in
Indonesia, is an area renowned for its world-class coffee production. Nestled amongst majestic rainforests,with its highest peak Mount Kerinci reaching an impressive 3,800 masl, this region has proven to be highly conducive to successful coffee cultivation. Rich volcanic soils and high altitudes ensure that the smallholder farms of the Kerinci highlands are able to produce some truly remarkable coffees.

The Koerintji Barokah Bersama Cooperative, founded by Triyono, is one of the most successful cooperatives in this region. Established in 2017, the cooperative comprises 380 members who cultivate coffee on over 200 hectares of land across the village of Jernih Jaya and nearby areas. Grown at 1,500 masl, this particular lot is composed of 40% Sigarar Utang, 50% S-795 and 10% Andungsari varieties. 

The harvested beans are first soaked in water to remove floaters before undergoing an 8-day fermentation process. During this time, the coffees are stored in plastic bags which are flipped twice a day to ensure even and consistent fermentation. The coffee is then dried on raised beds for 22-25 days before undergoing a two week resting period. The beans then go through hulling and gravity grading, where defective beans are removed to ensure that only the highest quality coffee remains.

This coffee is sorted into different grades according to size and density before being packed first in hermetic plastic bags and then into jute bags ready for export. The cooperative’s commitment to quality led them to win several national-level competitions since their establishment.

In 2021 they achieved a remarkable 6th place in the Cup of Excellence competition - a testament to their skill and hard work. Additionally, to improve farm productivity, cooperative members have incorporated shade trees and an agroforestry system that benefits both the environment and coffee farmers’ incomes.

We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.

Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. 

The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export. 

The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.

We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.

Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. 

The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export. 

The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.