At the base of Mount Kerinci, a group of producers are breaking from the tradition of wet-hulling coffee. Their honey-processed coffee has wowed us for multiple years with a clean and structured cup that excites the senses with Nutmeg, Apricot, and Cranberry notes. Indonesia, once a dormant coffee origin, is beginning to realize its potential. Wet-hulling has been the norm for Indonesian coffee, and when combined with a heavily developed roast, it can have a very distinct earthy and mushroom-like profile. This method masks the true flavors of the terroir, concealing Indonesia’s potential for differentiation and future value in its coffees. The Kerinci Farmers are on the forefront of showcasing the potential and uniqueness of Indonesian coffee.
