Wet-Hulled (Giling Basah): Wet Hulled coffees, such as this lot, go through a second hulling when the coffee moisture content is around 25%. After removing the parchment layer, the coffee is then transferred to raised beds or patios, again. The beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee gets sorted by hand.
This coffee has all the hallmarks of a traditional wet-hull with deep chocolate and fresh earth mixed with cleaner notes of blackcurrant and lime zing.
The 250 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil. The cooperative is managed by Triyono, who leads members in processing and roasting their own coffee. They have 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!
Espresso (18g VST)
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