INDONESIA - Alko Co-op - AndungSari /Linie-S /SigaraUtang - Washed Process 250g
A warming, red-berry nose from this roasted bean, with an exciting acidity to the edges, gently gives way to a deliciously rounded cup with notes of dried fig and toffee.
A brilliant coffee for all espresso based drinks. The typical “giling basah” (wet hulling) process used on many Indonesian coffees can sometimes impart overwhelming wood and earth flavours; by contrast, these single origin beans are processed “washed”, to display their true flavours with fabulous clarity.
LOCATION: KERINCI, KAYO ARO, WEST SUMATRA
Located 7 hours drive from the city of Padang in the kayo Aro District of West Sumatra this coffee comes from small coffee gardens (0.25ha – 2Ha) which sit in the shadow of the beautiful Kerinci Volcano on the edge of the Kerinci National Park, home to the endangered Sumatran Tiger. The people who inhabit this region are originally from the island of Java and migrated to this region in the 1960’s as part of a Government program looking to spread people to land available to farm. There are large Government tea plantations that dominate the landscape and it is only over the past seven years that coffee has been grown here alongside the more traditional rice and vegetables.
The Alko Cooperative, running since 2013, has 400 farmer members with a total of 291 Ha in coffee spread across 17 villages. This cooperative is unique in that it received funds from the WWF, for a multifaceted project over a year, to help improve their infrastructure and educate the farmers about working in harmony with the local environment and protecting the Kerinci National Park.
The honey and natural coffee are processed at the main centres where greater attention and care can be given to the coffees with all the cherries being floated and selected. They also have an electronic system and database online that producers have access to, showing their coffee deliveries, prices paid as well a general information about sales the cooperative makes as well as farming education and information they can reach.
The washed coffees are floated on delivery before then being pulped and fermented in water for fermented for between 12 – 36 hours depending on the weather. From here they are then transferred to the drying tents where they are dried for between 8 - 15 days. The group are also incentivising the local farmers to collect rubbish from the area and nationalpark; they reward every Kg of rubbish collected by giving out a bag of roasted coffee that they use in their homes and know is the coffee produced from their farms.