Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g
Beansmiths Indonesia Koerintji Barokah AN-H 250g

Beansmiths Indonesia Koerintji Barokah AN-H 250g

Out-of-Stock
€14.90
Tax included

The coffee is pleasantly sweet, with a smooth, tea-like body and balanced acidity that gives a refreshing flavour profile. Tamarind - Cherry cola - Black tea

Would you like to grind coffee?
Out of stock
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Recommended preparation
Filter
Coffee processing
Honey
Coffee processing
Anaerobic
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
 

Country: Indonesia

Farm / washing station: Koerintji Barokah Bersama Cooperative

Flavour profile: tamarind, cherry cola, black tea

Variety: Andung Sari, Sigarar Utang

Processing method: Anaerobic honey

Altitude: 1400 - 1700 m

Region: Kerinci, Sumatra

Acidity: Medium acidity

Cupping score: 87

Recommended preparation: Filter

Farm:

The Koerintji Barokah Bersama cooperative brings together 320 farmers at the foot of the Kerinci volcano in Sumatra. The volcanic soil ensures fertility, which benefits coffee farms of 0.5-2.5 hectares. Coffee is the main crop, but farmers also grow vegetables and fruit. Many also work on tea plantations. The cooperative was formed in 2017 and has built a roastery and laboratory under Triyon's leadership. The association helps farmers get better prices and access to training. Harvesting is done by hand, then the cherries are processed at nine UPH stations where experts oversee quality.

Variety:

Andung Sari, a hybrid of Caturra and Timor Hybrid, is widely grown in Sumatra for its high yield and sweet flavor profile. It is a dwarf plant, ideal for altitudes above 1 250 m. It is easy to cultivate, ensuring farmers a reliable harvest. Sigarar Utang, bred by ICCRI in the 1990s, is a semi-dwarf variety with bronze leaves, resistant to coffee rust. A cross of Caturra and Timor Hybrid 831, it produces large beans and fruiting year-round. The flavour profile offers herbal and fruity notes, a syrupy body and an intense aftertaste.

Processing:

For this anaerobic honey lot, the cherries are first sorted by floating and hand cleaned on raised beds. The ripe cherries are then sealed in airtight bags (20 kg) and fermented for 7 days at 18-22 °C. They are then peeled and dried with the pulp on raised beds in domes protected from rain and sun. Drying takes 20-23 days, after which the coffee is hand-ground and sorted.

EAN: 8594206184036

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