Region: Kayu Aro, Kerinci District
Farm: About 300 smallholder farmers
Altitude: 1300–1550 masl
Proc. Method: Washed
Harvest Schedule: November–June
Cupping Notes: Rich cocoa, grapefruit and herbal flavors; sweet and savory with a creamy mouthfeel.
This coffee comes from the area around Kayu Aro village in Sumatra, where smallholder growers live near the Kerinci volcano. There are about 300 smallholder producers represented in this lot, most of whom grow various local Catimor coffees. It is a fully Washed lot, which means that the coffee was depulped, fermented underwater for 12–18 hours, and then washed before being dried for 25 days.