Grown in the altitude of 1,200 to 1,500masl, this coffee comes from the area called Kayu Aro in the region of Kerinci, the western tip of Jambi Province. Kayu Aro itself is located near the Mount Kerinci which has volcanic soil with high rain density, makes local people succeed to maintain 400 hectares of coffee plantation. This plantation are developed by the farmers around Kerinci Seblat National Park (TNKS). Most of the farmers in this area developed Sigarar Utang, Andung Sari, and S795 as the variety. At the harvest time which takes 8 to 11 months, coffee cherries are picked selectively depend on the color of the cherries. After that, coffee cherries first were sorted and pulped before it is going to be fermented. After the fermentation process, coffee then being dried under the sun for about 2 to 3 weeks, depend on the weather.
Region: Kayu Aro
Process: Fully Washed
Taste Notes: Floral Hibiscus, Red Berries, Brown Sugar
Roast Date: 1/2/2018
Altitude: 1200 - 1500
Variety: Sigarar Utang, S795, Andung Sari