Kerinci Honey Anaerobic - 150 gram

Kerinci Honey Anaerobic Arabica Coffee Beans

Single-origin, specialty-grade coffee processed using the Honey Anaerobic method. Roasted fresh after your order is placed.

WHY YOU’VE NEVER HEARD OF KERINCI >>

“A vibrant sunset captured in a cup. From the lush slopes of Kerinci, this Honey Anaerobic gem overflows with the juicy, sun-kissed sweetness of nectarine and bright orange. It gracefully descends into the deep, elegant richness of blackcurrant tea. A beautifully lush and radiant journey. An origin most Indonesians have never named, doing work most of them would recognise instantly.”

Orange comes first, fresh and juicy. Nectarine follows, filling the middle with the gentle sweetness of stone fruit, before the finish reveals blackcurrant tea—dark and slightly astringent, like a strongly brewed cup of tea. Fragrant and sweet, yet light in body.

You know Gayo, Toraja, and Mandheling. Kerinci rarely makes the list, even though its coffee has long been exported to Europe, Japan, and the United States.

The coffee farms lie on the slopes of Mount Kerinci, the highest volcano in Sumatra, where volcanic Andosol soils provide the growing environment. This lot comes from Renah Kayu Embun, Sungai Penuh, at an altitude of 1,200–1,600 meters above sea level.

The processing method is Honey Anaerobic: the sticky mucilage is left on the beans during drying after fermentation in a sealed, oxygen-free environment.

If our Gayo Honey Anaerobic takes you toward apple and chocolate, this Arabica coffee takes you toward citrus and stone fruit. The same process, a different origin, and a completely different flavor experience.

SPECIFICATIONS >>

Origin: Renah Kayu Embun, Sungai Penuh, Jambi — Indonesia

Process: Honey Anaerobic

Varietals: Sigararutang, Andongsari

Altitude: 1,200–1,600 meters above sea level

Grade: Specialty

Roast: Light Medium Roast, designed for filter brewing

TASTE NOTES >>

Orange | Nectarine | Blackcurrant Tea

Based on this lot’s cupping sheet, not the supplier’s description.

BREWING GUIDELINES >>

01 // Let it rest.

Filter: 7–10 days from the roast date.

Espresso: 7–14 days from the roast date.

02 // Use clean water.

Recommended TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is non-negotiable.

04 // Follow the brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

Green beans: Moisture content, density, and defects.

Roasting: First crack, development time, Agtron readings, and cupping notes.

Two-person evaluation: Two people assess each lot. The QC lead makes the final decision, and the head roaster confirms it.

Failed lots are never discounted. They are never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: custom blends and roasting profiles tailored to your specifications. Chat with us for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE >>

Record a single-take unboxing video, starting with the package still sealed and continuing through the opening process.

Without an unboxing video, damage claims cannot be processed. We are not responsible for product damage caused by the shipping service or customer error.