Indonesia Kerinci Anaerobic Honey Nº 336

There are 320 producers who contribute coffee through the co-operative. The cherries are picked by hand, usually by the farm owner and their family, before being delivered to a collection centre. Here the quality is checked by an agriculturist then transported to the mill for processing.

The coffee is floated and sorted by density, and then laid on raised beds for more hand-sorting to remove under/over-ripe and damaged fruit. The cherry is then stored in sealed air-tight containers that are stored in a cool, dry location. This removal of air is what is described an ‘anaerobic’. An environment free from oxygen will slow down the fermentation and give a more controlled and ‘clean’ tasting result.

After 7 days, the cherry is pulped and laid out on shaded raised beds to dry for up to 23 days.

This co-operative model enables small producers to access global markets, and therefore higher returns for their work. The premiums fetched on the speciality market also mean that the producers receive a further payment once the coffee is sold. The Co-op is also home to its own roasting facility and cupping lab and provides technical support and seedlings for shade plants to grow alongside the coffee trees!