Description
Smallholders across the Kerinci highlands, organized through the Gunung Kerinci Farmers Alliance, deliver cherry that’s pulped and briefly fermented at the farm before the parchment is hulled while still wet (giling basah) and finished drying at the collection point — the traditional Sumatran method that gives the region’s coffee its distinctive character.
Expect cedar and dark cocoa over a heavy, syrupy body with low acidity and an earthy, herbal edge some drinkers seek out specifically.
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