This Sumatra Kerinci coffee comes to you through the efforts of Santiang Exports, a group of friends working with a coop of Kerinci farmers with reputation of great coffee and integrity. This group has a collective vision to locally produce coffee and desire to improve their local economy by adding the value right there where they live. From an initial 3 tons to now container volumes, this farmer and his network of friends and their families has grown to include 165 farmers. Besides benefiting from the larger dry mill, a group of highly skilled ladies hand sort these beans. Some of these ladies are the wives of the farmers themselves. The combination of the processing at the village level, the dry mill, and hand sorting has resulted in many saying that this Kerinci coffee is the cleanest Sumatran anyone has ever seen or tasted. There is a great source of pride in this community and they showcase this premier coffee for what it is: a high quality product produced by dedicated, skilled people. Santiang Exports continues to build trust, focus on local processing, increasing standards, and gaining access to new markets that appreciate this amazing coffee produced by this wonderful community.
Kerinci is a relatively new and still developing coffee area in Sumatra. The Kerinci Valley is surrounded by Mount Kerinci, the Kerinci Highlands and the lush forests of Kerinci Seblat National Park. The park’s 5,235 square miles of rainforest, volcanoes, mountains, wetlands and rivers are a boon to agriculture in the area, which 7 million people rely on. The area is also a UNESCO World Heritage site, with more tigers than in all of Nepal, Vietnam, Cambodia, Laos and China combined!
When ripe cherries arrive at the Sungai Lintang facility, the crews start cleaning and pulping them and put the fresh, wet parchment into water fermentation tanks for a minimum of 12 hours. The parchment is then washed and sun-dried on patios, as well as in temperature- and humidity-controlled greenhouses with raised beds.