Sumatra: Honey Process Kerinci

This honey process coffee from the Gunung Tujuh mountains in Kerinci skirts the typical earth-toned profile of your average wet-hulled Sumatran coffee. It starts with the coffee cherry being run through a mechanical demucilager leaving the mucilage (honey) intact. The coffee is then moved immediately to drying patios and raised beds where it will remain until dried all the way down to 11-12% moisture level. Leaving that thin layer of fruit stuck to the seed often lends to a bodied coffee, which is the case here. This particular lot isn't so much a fruit-forward honey, but expresses clean sweetness and acidity, quite unique for Sumatran coffee. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. There's a cooperative that serves this growing area, and who produce wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees. The farms in this region are planted in older Typica types as well as disease resistant h