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coffees cultivated in the area were only sold as wet parchment
You will also explore flavor notes to be able to describe the coffee
What will you learn in this workshop
The coffee has undergone a unique fermentation method using a ‘mother culture’ made from tropical fruit nectar (watermelon
combined with meticulously executed conventional processing methods
Kerinci - Indonesia (2026) Weight:250 g coffees cultivated in the areaOrigin: Sumatra, Indonesia Processing Station: Kerinci Rukun Saudara Producer: Abdul Aziz Thohari Altitude: 1,400 1,700 m Variety: Sigararutang, Andungsari Process: Lactic Natural Notes: Strawberry, Pineapple, Red Wine Recommended brew method: Filter We are excited to bring back this coffee from the same producers a year later, this time with a different processing method. Abdul Aziz Thohari is the head of Rukun Saudara Cooperative, a farmers'