Sumatra Barokah Kerinci

Where in the world?

What’s the story?

Big rich and heavy coffees with loads of sweetness can still have plenty of character and that’s exactly what we have here. This is an unusual coffee from Sumatra in that it’s fully washed rather than the traditional Giling Basah, so there is added clarity to the cup. It’s from a brilliant Co-op, more on them later, if you fancy reading about some of the work they’re doing.

There’s plenty of full bodied chocolate notes, but what makes this so special are those layers of different sorts of sweetnesses (is that a word?!) The maple syrup sweetness hints at something floral and fruity. When cupping it a couple of the team had it as persimmon, but those of us who haven’t had one went with maple syrup. Then there’s that honeycomb…more Malteser than Crunchie bar, as there is a lovely malty note to it. There is also an underlying sense of something gently spicy, we landed on lightly toasted coriander seed. It’s a really very delicious combination of flavours whether you’re brewing espresso or full bodied filter.
One of the great things about coffee is learning about great projects happening in different places around the world, from the various producers we buy from. This very delicious Sumatran coffee from the Koerintji Barokah Bersama Coop was imported by Sucafina and it’s one of their Farmgate Initiative coffees. This means that money from our purchase will go towards projects that help develop the co-op.

The 320 members of the coop live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant with a deep supply of fertile volcanic soil.
In a market saturated with the same products, Koerintji Barokah Bersama Cooperative recognised the importance of developing unique and high-quality coffee. The demand for high-quality coffee that is produced sustainably keeps growing and provides an opportunity for farmers to earn a living income as well as looking after their environment.

The KBBC has made impressive achievements in consistently producing award-winning coffee. Through sustainable cultivation and creative processing techniques, the cooperative continues to create unique flavour profiles and ensure that its coffee beans are of the highest quality. 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!
The cooperative involves many young people which has contributed to the innovative spirit. In 2022, with the support of local partners Rikolto, Fatarida, a member of the cooperative, was able to attain certification as a SCA (Specialty Coffee Association) roaster in 2022.

Rikolto also trained farmers in Kerinci to make compost from fermented, dried hard-skin coffee berries that would otherwise go to waste. The compost will be used for their farms, to promote soil health while allowing farmers to reduce costs and waste by recycling organic matter. Coffee processing produces byproducts, so why not turn it into a product that farmers can use to improve coffee yields? This compost project will support farmers as they work to increase yields and quality. Fertiliser is expensive and many farmers struggle to purchase enough to maintain high yields. This compost project will turn nutrient-rich pulp from coffee processing into organic fertiliser that farmers can apply to their fields that will nourish coffee trees and increase yields, thus increasing incomes for farmers.

With this fully washed lot, the coffee is pulped and then left to ferment overnight in buckets. It is washed the next day and agitated to remove the mucilage. The coffee is first dried on patios. Afterward, it is transferred to raised beds. The beds are located in domes to protect the coffee from rain or harsh sunlight. When dry, the coffee is milled and sorted by hand

Brewing Recipe