Sumatra Honey Process

Discover the lush, layered flavor of Sumatra’s Kerinci Valley. Grown at 1,200–1,500 meters on the slopes near Mount Kerinci, this coffee embodies the best of Indonesia’s high-elevation terroir—deep, sweet, and vibrantly complex.

Each lot is carefully harvested and honey-processed, leaving the sticky fruit mucilage on the bean as it dries on raised beds. The result is a cup that balances creamy body and tropical brightness and is accented by gentle spice.

Origin: Kerinci Valley, Sumatra, Indonesia
Elevation: 1,200–1,500 MASL
Varietals: Andung Sari, Tim-Tim, Bor-Bor, Sigara Utang, P88
Process: Honey (mucilage-retained, sun-dried on raised beds)