- Origin: Indonesia
- Region: Kerinci, Sumatra
- Washing station: Koerintji Barokah Bersama
- Crop: Autumn 2020
- Altitude: 1400-1700m
- Variety: Andung Sari, Sigarar Utang
- Processing: Honey process
A note from our supplier, Sucafina:
The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil.
Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, potatoes and fruit. This intercropped produce will make up a substantial part of the family’s diet for the year.
In addition to growing coffee as a cash crop, many smallholder farmers also work at hired laborers at the nearby tea plantations. Tea is also a huge crop in the area. The bigger tea plantations are often near coffee farms. When the harvest is finished, coffee farmers will go there and pick leaves under contracted labor.
There are more and more initiatives by farmers on Sumatra to organize themselves into cooperatives. In the past, farmers did not have much leverage to help themselves get better prices for their cherry or parchment. When they’re in cooperatives, they can share resources, organize training and negotiate better prices.
During the harvest season, coffee is handpicked, with labor usually supplied by the immediate family. After picking, the coffee will be delivered to a UPH collection center.
Triyono oversees the activities on and around nine UPH stations owned by the cooperative. A UPH is a collection center where coffee cherries are bought by the coop and where the coffee is processed before moving it to the central mill. Essentially, a UPH functions as a small washing station.
Indonesia is known for its unique ‘Wet Hulled’ Process (Giling Basah). Tryiono and his team are expanding Indonesia’s coffee processing traditions.
With this Fully washed lot, the coffee is pulped and then left to ferment overnight in buckets. It is washed the next day and agitated to remove the mucilage. The coffee is first dried on patios for the first drying phase. Afterwards, it is transferred to raised beds. The beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee is milled and sorted by hand.
As of 2019, contributing farmers receive 9,500 rupiahs per kg of cherry. The result is that members of the coop have a fixed buyer for their cherries, and the profit of the coop at the end of the year is either invested in infrastructure to upscale quality or is shared with the producers. Farmers also receive technical support and seedlings for shade trees for on and around the farm. To join the coop, a producer pays a one-time membership fee of around 400 dollars (5 million rupiahs). To streamline the operation, there is an agriculturalist providing technical assistance to make sure the standard operation procedures are applied while processing at the different stations. Each UPH is located in a different area and receives cherries from different farmer groups.
Sucafina has established offices and quality labs in Indonesia that are staffed by an experienced team who manage our activities across this vast and diverse island nation. We partner with farmers, cooperatives, collectors, mills, and exporters from many producing islands including Sulawesi, Flores, Bali, Java and Sumatra. We work to identify the best producers across Indonesia and support their ability to improve quality, increase capacity and access the market.
We regularly travel to visit partner producers. Visits are essential to maintaining and strengthening the relationships that are integral to our communal success. Visits help us gather accurate, up to date information on harvest and post-harvest timing and practices. We also use this time with producers to help identify challenges they are facing and determine where we can help them work towards sustainable, affordable solutions. Our local team oversees logistics to ensure that coffee moves safely and efficiently from farm to mill to port, and on to you. With comprehensive quality control at multiple stages of the supply chain, we ensure the integrity of each shipment and work continuously on quality improvement.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.