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Indonesia Kerinci (Honey) No 90

We were very pleased to discover that ALL of the coffees from Kerinci Barokah were stunning this year. Triyono, the head of the cooperative, is leading the way for high quality, clean cup indonesian coffees at the moment. So much so that we bought our three favourites. The most common is the Wet-Hulled method (or Giling Basah) and is one of the cleanest examples of the process I've seen in years. This honey process is all about sweetness and balance however and is perfect for filter brewing or a bright espresso.

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Whole Grind
Coarse Grind
Drip Machine / Aeropress Grind
Fine Grind

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Gunung Tujuh, Kerinci Regency, Sumatra

Altitude: 1,300-1,500m

Varietals: Sigarar Utang, Andung Sari

Producers: 250 members of the Kerinci Barokah Bersama Cooperative

Washing Station: Kerinci Barokah Bersama Cooperative

Run by Tryono, this cooperative 0f approximately 250 producers has a fully outfitted roasting facility, including a cupping lab, next to the dry mill. This is especially impressive considering the cooperative was founded in mid-2017! During the harvest season, coffee is hand picked, with labor usually supplied by the immediate family. After picking, the coffee will be delivered to a UPH collection center. Triyono oversees the activities on and around nine UPH stations owned by the cooperative. A UPH is a collection center where coffee cherries are bought by the coop and where the coffee is processed before moving it to the central mill. This coffee is processed meticulously as a natural and the results show in the cup. Deep syrupy notes of kirsch, cranberry and pomegranate dominate and leave a lingering aftertaste.

Espresso (18g VST)
18.5g in
40g out
in 24 to 27 seconds

60g/Litre, steep for 4 minutes.
Stir and then wait a further 4-5 minutes for the grounds to settle.
Pour gently without plunging, using the lid as a filter