NL Indonesia – Kerinci – Barokah Bersama
| Price per 1kg. |
€ 42,50 |
|---|---|
| Price updated: |
17th Mar 2026 |
|
Door te kiezen voor een verpakking van 1000 gram (1 kg) |
|
Beans Parameters
Caffeine: With caffeine
Sorts: ARABICA
Processing methods: Washed
Acidity Levels: Low acidity
Additional
Deze specialty koffie komt van de Koerintji Barokah Bersama coöperatie aan de voet van Mount Kerinci op Sumatra. De vulkanische bodems en hoogtes van 1400 tot 1700 meter leveren een volle body met evenwichtige zoetheid. Verwacht aroma’s van donkere specerijen, amandel en donkere chocolade, met hints van vanille, bruine suiker en citrus. Verwerkingen lopen van gewassen tot anaerobic honey en natural, met zorgvuldige fermentatie en droging op verhoogde bedden. De coöperatie investeert in training, kwaliteit en vaste afname. Geschikt voor filter, espresso en volautomaten, met aanbevolen watertemperaturen rond 91 tot 96 graden en een trektijd van 2 tot 4 minuten.
More About Indonesia – Kerinci – Barokah Bersama
Origin and farm
- Isolated on a plateau at the foot of Mount Kerinci, the highest point on Sumatra, the coffee plantations grow on volcanic, fertile soil.
- The Koerintji Barokah Bersama Cooperative consists of about 250–320 members who collaborate on quality and sustainability.
- The cooperative has only existed since mid-2017, and manages a roastery with a cupping lab next to the central mill.
- Many farms are small (0.5–2.5 ha) and combine coffee with vegetables and fruit to support family life.
- Family members manually pick the berries; afterwards, work is done through nine local UPH collection centers under the supervision of Triyono.
- The Koerintji Barokah Bersama Cooperative consists of about 250–320 members who collaborate on quality and sustainability.
- The cooperative has only existed since mid-2017, and manages a roastery with a cupping lab next to the central mill.
- Many farms are small (0.5–2.5 ha) and combine coffee with vegetables and fruit to support family life.
- Family members manually pick the berries; afterwards, work is done through nine local UPH collection centers under the supervision of Triyono.
Roast profile
- At Koffiestation, this coffee is roasted as 'not too light,' keeping aromas rich and acidity low.
- Other providers typically describe a medium to light-medium roast that highlights fruity notes.
- Medium-light roasts bring out citrus, floral aromas, milk chocolate, and apple hints.
- The combination of roast and terroir results in a full body with balanced sweetness.
- The roast supports compatibility with filter, espresso, and fully automatic machines.
- Other providers typically describe a medium to light-medium roast that highlights fruity notes.
- Medium-light roasts bring out citrus, floral aromas, milk chocolate, and apple hints.
- The combination of roast and terroir results in a full body with balanced sweetness.
- The roast supports compatibility with filter, espresso, and fully automatic machines.
Flavor and aroma
- The aroma is perfumed with dark spices, roasted almond, and dark chocolate.
- It also evokes vanilla, brown sugar (molasses), tangerine zest, and warm nuts.
- The taste shows spiciness, complexity, and a juicy honey-sweet fruitiness with a full body.
- Alternative descriptions reveal notes of dark chocolate, brown sugar, black cherry, pomegranate.
- Other processing methods introduce aromas like cola, ponkan, vanilla, citrus fruits, tropical fruits, and caramel.
- It also evokes vanilla, brown sugar (molasses), tangerine zest, and warm nuts.
- The taste shows spiciness, complexity, and a juicy honey-sweet fruitiness with a full body.
- Alternative descriptions reveal notes of dark chocolate, brown sugar, black cherry, pomegranate.
- Other processing methods introduce aromas like cola, ponkan, vanilla, citrus fruits, tropical fruits, and caramel.
Processing Method
- Koffiestation offers a washed variant, with fermentation, drying on terraces and raised beds under domes.
- Other processes include Anaerobic Natural or Anaerobic Honey: fermentation in sealed bags for seven days, followed by drying for 20–23 days on beds under domes.
- Fully washed anaerobic includes 72-hour fermentation, followed by washing and drying on raised beds under domes.
- UPH stations ensure uniformity, sorting behavior, and technical oversight during processing.
- Manual sorting after drying guarantees quality for the final product.
- Other processes include Anaerobic Natural or Anaerobic Honey: fermentation in sealed bags for seven days, followed by drying for 20–23 days on beds under domes.
- Fully washed anaerobic includes 72-hour fermentation, followed by washing and drying on raised beds under domes.
- UPH stations ensure uniformity, sorting behavior, and technical oversight during processing.
- Manual sorting after drying guarantees quality for the final product.
Variety
- The cultivars Sigarar Utang and Andung Sari form the basis of this coffee.
- These varieties are Arabica types, adapted to high altitudes around 1,400–1,700 m.
- Typica-like and hybrid plants with disease resistance are also used in the region.
- Amid biodiversity, including rare flora and fauna, the area is a nature reserve.
- Intercropping supports biodiversity and adds food security.
- These varieties are Arabica types, adapted to high altitudes around 1,400–1,700 m.
- Typica-like and hybrid plants with disease resistance are also used in the region.
- Amid biodiversity, including rare flora and fauna, the area is a nature reserve.
- Intercropping supports biodiversity and adds food security.
Sustainability and ethics
- The cooperative guarantees a fixed purchase for farmers and uses profits for infrastructure or profit distribution.
- Technical support, agricultural guidance, and shade seedlings contribute to sustainable production.
- Membership requires a one-time contribution (approximately 400 USD per farmer).
- The cooperative structure strengthens bargaining power and access to training and resources.
- Use of high-quality processing equipment (roasters, cupping lab, dry mill) promotes control and quality.
- Technical support, agricultural guidance, and shade seedlings contribute to sustainable production.
- Membership requires a one-time contribution (approximately 400 USD per farmer).
- The cooperative structure strengthens bargaining power and access to training and resources.
- Use of high-quality processing equipment (roasters, cupping lab, dry mill) promotes control and quality.
Brewing advice
- Coffee station ensures compatibility with filter, espresso, and fully automatic machines.
- Other guides recommend V60 and AeroPress: medium to fine grind, water 91–96 °C, brew time 2–4 min.
- Plain Sight shares recipes for hot and iced pour-overs: 15 g coffee per 240 ml, warm 90 °C water, brew time 2:00–2:30 min.
- Flavor notes come out well with precise temperature control and correct grind.
- Soft, even extraction highlights rich chocolate and fruit tones.
- Other guides recommend V60 and AeroPress: medium to fine grind, water 91–96 °C, brew time 2–4 min.
- Plain Sight shares recipes for hot and iced pour-overs: 15 g coffee per 240 ml, warm 90 °C water, brew time 2:00–2:30 min.
- Flavor notes come out well with precise temperature control and correct grind.
- Soft, even extraction highlights rich chocolate and fruit tones.
Prices or reviews
- Koffiestation prices 250 g between € 12.20 and 1 kg up to € 42.50.
- Coffee Gems gives a score of 87/100 and flavor notes of black cherry, dark chocolate, brown sugar.
- John Farrer & Co notes a score of 88/100 with tasting notes of citrus, tropical fruit, dark chocolate, caramel, and red wine.
- Nelson Coffee refers to a score of 88/100 and flavor notes of orange, blackberries, and honey sweetness.
- Naga Coffee mentions a score of 85/100 for fully washed light roast with apple, clementine, floral aromas, milk chocolate.
- Coffee Gems gives a score of 87/100 and flavor notes of black cherry, dark chocolate, brown sugar.
- John Farrer & Co notes a score of 88/100 with tasting notes of citrus, tropical fruit, dark chocolate, caramel, and red wine.
- Nelson Coffee refers to a score of 88/100 and flavor notes of orange, blackberries, and honey sweetness.
- Naga Coffee mentions a score of 85/100 for fully washed light roast with apple, clementine, floral aromas, milk chocolate.
Packaging design
- Koffiestation distinguishes the variant with a label clearly indicating the cooperative and origin.
- Packaging is available in 250 g and 1 kg sizes, with a choice of grind.
- Other suppliers present coffee in 200–1 kg bags, sometimes with elegant photos or minimalist labels.
- Specific design details are limited, but labels focus on terroir, variety, and processing.
- Practical bags with clear design support home use and branding. (generally derived)
- Packaging is available in 250 g and 1 kg sizes, with a choice of grind.
- Other suppliers present coffee in 200–1 kg bags, sometimes with elegant photos or minimalist labels.
- Specific design details are limited, but labels focus on terroir, variety, and processing.
- Practical bags with clear design support home use and branding. (generally derived)
Availability and price
- Koffiestation offers this coffee locally in the Netherlands for €12.20–€42.50 depending on weight.
- International roasters such as Parallel Coffee (UK) and Offshoot (Australia) offer anaerobic or natural variants around £11–15 or A$26.
- Coffee Gems (UK) offers 200 g from ±£12.50; Nelson Coffee ±£13.50 for filter.
- The cooperative structure ensures continuous availability; fixed purchases support planning.
- Variation in export processing (washed vs natural) affects supply and price for the specialty market.
- International roasters such as Parallel Coffee (UK) and Offshoot (Australia) offer anaerobic or natural variants around £11–15 or A$26.
- Coffee Gems (UK) offers 200 g from ±£12.50; Nelson Coffee ±£13.50 for filter.
- The cooperative structure ensures continuous availability; fixed purchases support planning.
- Variation in export processing (washed vs natural) affects supply and price for the specialty market.
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