Gunung Kerinci Wet-Hulled
A wet-hulled Sumatran with cedar, dark cocoa, and the heavy, earthy body giling-basah processing is known for.
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.
Producer
A farmer alliance representing around 300 smallholders across the Kerinci highlands, each farming coffee alongside cinnamon and vegetable plots on volcanic hillsides inside the Kerinci Seblat buffer zone.
Terroir
High humidity and near-daily afternoon rain make sun-drying impractical, which is exactly why wet-hulling became the region's standard practice generations ago.
