Kerinci Wine Arabica Coffee Beans

Single origin, specialty grade, Wine process. Roasted after your order is placed.

CHALLENGING THE FERMENTATION MYTH >>

“You expect the sharp, biting cold of the mountain, but the cup pours like a memory of late-autumn harvests. It drinks like a dark, steeped tea made from crushed grapes—slow, settling, and completely unbothered by the rush of the morning.”

Many people assume that prolonged fermentation erases the character of the soil where coffee is grown. The assumption is that a process labeled “Wine” will make every origin taste the same, completely overshadowed by the dominance of yeast and time.

This Kerinci lot challenges that assumption.

Beneath the intensity of whole-cherry fermentation, the black tea character that lies at the heart of Jambi's terroir remains unmistakably present. Instead of disappearing, it blends gracefully with deep, dark grape-like notes.

This is not simply fermentation flavor crashing brutally across the palate. It is an equal conversation between the land and post-harvest technique.

In the highlands of Renah Kayu Embun, three varietals respond to this process together: Sigararutang, Andongsari, and S-795. Each varietal contributes its own natural sugars and characteristics, creating a textural complexity that would be impossible to achieve with a single genetic variety alone.

When brewed, this coffee does not deliver sharp, piercing acidity. Instead, it settles gradually across the palate, revealing the depth and maturity of fully developed fruit.

These Arabica beans stand as tangible evidence that an extreme process is not designed to conceal an origin, but to make its character more pronounced.

SPECIFICATIONS >>

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

• Process: Wine

• Varietals: Sigararutang, Andongsari, S-795

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

• Grade: Specialty

• Roast: Medium Roast, intended for filter brewing

TASTE NOTES >>

Grape | Black Tea | Winey

Taken from the cupping sheet for this specific lot, not from the supplier's description.

BREWING GUIDE >>

01 // Let it rest first.

• 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 not optional.

04 // Brewing parameters.

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

• Espresso: 1:2 ratio, water temperature 90–93°C, extraction time 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: blends and roasting profiles are developed to meet your specifications. Contact us via chat for a consultation.

Specialty-grade, 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 while the package is still sealed. Claims regarding damage cannot be processed without this video.

We are not responsible for product damage caused by the shipping service or customer error.