Sumatra: Sumatra Anaerobic Kerinci Cooperative

This anaerobic process coffee from the Pendekar group near Mount Kerinci skirts the typical earth-toned profile of your average Sumatran coffee. It starts with leaving the whole cherry in airtight barrels for a few days. The fermentation will cause some pressurization, so the barrels have a one-way valve to allow for off-gassing while sealed. The coffee is then depulped and washed of mucilage, and laid to dry on raised beds where it will remain until dried all the way down to 11-12% moisture level. Anaerobic coffees often carry winey traits, and can be very fruit-forward, sometimes to the extent of acetic. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. Our brokers been using the name "Pendekar" for some of the other lots from this group - which translates to "warrior" - as it's a term of endearment members use for each other when someone does a really good job with a coffee (like improving their processing equipment, planting more