Elevation: 1200- 1700 Masl
Processing Method: Full washed, Semi washed, Honey
Region: Mount Kerinci, Jambi
Cupping Notes: Floral, caramel, soft red fruit acidity, spicy, honey
Cupping Score: 87
Kerinci coffee has a fruity taste, sweet aftertaste, the aroma of spices, and a thick body. Q Grader assesses the character of Kerinci coffee is a combination of five varieties that exist in Sumatra. Because of its taste, Kerinci Arabica Coffee has been named the best Indonesian specialty coffee in 2017.
The name of Kerinci Coffee may still sound strange to connoisseurs who have just tried single origin. Indeed, this plantation located in Jambi is not as popular as Kintamani, Toraja, or Gayo as a specialty coffee producing region.
Coffee plantations in Kerinci Regency are located in three districts, namely Kayu Aro, Kayu Aro Barat, and Gunung Tujuh. Coffee plantations in this area are at an altitude of 900 to 1,200 meters above sea level. The type of plant cultivated here is arabica.
The character of Kerinci Coffee is its sour taste like lemon, but leaves a sweet taste that lasts long in the mouth. The body is thick and the resulting aroma is dominated by spices with a slight chocolate scent.
Q grader describes the taste of this coffee as a combination of characters from five varieties, namely debt crests, gayo, andung sari, sidikalang, and P88. The combination of flavors made it get a high score and deserves the title of specialty coffee.
That said, the unique taste is obtained from planting the five varieties mentioned earlier simultaneously in one field. Though the initial reason for planting the five varieties is that it can facilitate pest control because of the mutual support of plant characters.
There are two methods used for pulping Arabica coffee beans, namely honey and dry process. The honey method is mostly done by farmers from Kayu Aro, while in other areas it uses a dry process.
Seeds that are processed with honey tend to taste sweeter and softer. However, the process is longer and more rare in the market.