The Kerinci Valley represents one of Indonesia's most remarkable coffee regions, nestled around Mount Kerinci—the highest active volcano in Southeast Asia at over 3,800 meters. Here, fertile volcanic soils between 1,200-1,600 meters elevation create ideal conditions for coffee cultivation, while the valley's unique microclimate supports exceptional biodiversity. This honey-processed lot features traditional Indonesian varieties including Andung Sari, Tim-Tim, Bor-Bor, Sigara Utang, and P88, each contributing distinct characteristics that shine through the innovative processing. Unlike typical Indonesian coffees known for earthy, full-bodied profiles, this honey process reveals bright acidity and complex fruit notes while maintaining the region's signature depth and richness.
about the process
What makes this coffee unique to Indonesia is its honey processing that remains unusual in Indonesia, where wet-hulling dominates due to humidity challenges. Working with Santiang Exports, local cooperatives have mastered this Central American technique as both a quality innovation and water conservation effort. Handpicked ripe cherries are carefully pulped, leaving most of the mucilage intact before spreading on raised beds for 5-20 days of controlled drying. This meticulous approach enhances natural fruit sweetness and acidity while preserving the coffee's inherent complexity. The result breaks expectations—delivering brightness and clarity alongside Indonesia's characteristic body and depth.
about the producer
More than 600 small family producers across the Kerinci Valley collaborate through cooperatives like ALKO and Barokah, representing a community of over 300,000 people who rely on agriculture for their livelihood. Since 2013, coffee has become the primary crop, transforming the valley's agricultural landscape. These farmers work within strict environmental guidelines to protect Kerinci Seblat National Park—Sumatra's largest national park and home to the highest concentration of Sumatran tigers in any protected territory. Through partnerships with Santiang Exports, producers receive training in sustainable practices, quality seedlings, and conservation techniques. Their commitment extends beyond coffee quality to preserving the forests, volcanoes, mountains, rivers, and wetlands that define their homeland, creating a protective buffer around this irreplaceable ecosystem.
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