For this lot, all the coffee cherries were harvested by Yopa Kelih at an altitude of 1400 masl. Located on a flat land, a garden plain around the foot of Mount Kerinci. The coffee cherries are floated and sorted, then dried as one layer in green houses for the first 5 days. Then they slowly build up the layers. Drying takes around 25 days in total. The coffee has gone through 96 hour anaerobic fermentation.
Origin: Kayu Aro, Kerinci, Sumatra
Altitude: 1300 - 1650 m
Varietal: Arabica (Sigarar Utang, Andung Sari)
Process: Anaerobic natural
Cup score: 84
Price paid to farmer for cherry, IDR 10.000 - 10.300 / kg cherry FOB 3.40 usd/lb