Sumatra Honey Process

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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-eleva tion 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, IndonesiaElevation: 1,200–1,500 MASLVarietals: Andung Sari, Tim-Tim, Bor-Bor, Sigara Utang, P88Process: Honey (mucilage-retained, sun-dried on raised beds) Show more