Brewing GuidesMaster specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Master specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Roasting InsightGo deeper into roast profiles, development curves, and flavor chemistry. Discover how Coffest creates consistent, data-driven artisan roasting shaped by Sumatra’s terroir.
Explore the legendary lands of Gayo, Lintong, Mandheling, Kerinci, and more. Learn how Sumatra’s highlands and processing methods shape bold, complex flavors.
Stories behind our farmers, roasting craft, sustainability efforts, and partnerships. Get industry updates and insights from Coffest’s journey to make Sumatra coffee global.
Experience an extraordinary expression of Sumatran coffee with our Kerinci Honey Anaerobic from the Rare Series. Sourced from the mineral-rich volcanic soil of the Kerinci Highlands, Jambi, this coffee is a masterpiece of modern experimental processing. By marrying the luscious sweetness of the Honey process with the precise complexity of Anaerobic (oxygen-free) fermentation, we have unlocked a profile that is both elegant and intensely fruity.
Crafted from the esteemed Sigararutan and Andongsari varietals, this coffee is Light Roasted to amplify its delicate floral aromatics and vibrant stone fruit character. This is a must-try for Filter coffee connoisseurs seeking a sophisticated, tea-like clarity with a layered fruit profile.
Product Specifications:
Series: Rare Series
Origin: Kerinci Highlands, Jambi, Sumatra - Indonesia
Varietal: Sigararutan, Andongsari
Process: Honey Anaerobic
Roast Profile: Light Roast (Optimized for Filter)
Taste Notes: Apricot, Nectarine, and Elegant Blackcurrant Tea
Brewing Mastery:
Brewing Guide: For the most vibrant results, brew with water at 90 – 95 °C.
Resting Time: We recommend letting the beans rest for 7 – 14 days after the roasting date to allow the flavor profile to fully mature.
