Indonesia Kayo Aru   (200g)

Indonesia Kayo Aru (200g)

€10,00
QTY.

Complex, multi-layered, crisply sweet tart. Nectarines, banana, honeysuckle, grapefruit, oak, maple syrup in aroma and cup. Sweetly tart structure with juicy, bright acidity. Syrupy mouthfeel. Resonant, flavor-saturated finish that consolidates to apricot and oak in the long.

1300 - 1650 m

Sigararutang / Andungsari

Alam Korintji

Indonesia

FARM: Alam Korintji

BEHIND PRODUCTION

Alam Korintji, also called Alko Cooperative, is acooperative with about 400 members, and about 320 hectares in total. They growcoffee from 1300 - 1650 masl, its mixed varieties, but mainly Sigararutang andAndung Sari. The coffee cherries are floated and sorted, then dried as onelayer in green houses for the first 5 days. Then they slowly build up thelayers. Drying takes around 25 days in total.

LOCATION

Kirinchi is an area south west in Sumatra where we think there is great potential. There is a few cooperatives there. We started this project in cooperation with a local small roaster in Bandung in Java, called David Irawan, that really loves to engage with the producers and work on quality preparation together with the farmers. This is on a very small scale, and it’s not David's main business. But we also realised that if we wanted to do a different process we needed help on the ground, and this was a trial. The outcome has been great. We only ended up with naturals this year, but we will have a broader range next year.

We got to know Kayo Aro via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.

About: Kayo Aro

REGION:Alam Korintji

ALTITUDE:1300 - 1650 m

PROCESS:Natural

ARRIVED IN:69kg grain pro

VARIETIES:Sigararutang / Andungsari

AROMA:Banana, Grapefruits, Apricot

FLAVOR:Nectarines, Passion Fruit, Marple syrop

BODY:Rich

FINISH:Banana, Herbal, Oak, Honeysuckle

Also is a cooperative with about 400 members, and about 320 hectares in total. They grow coffee from 1300 - 1650 masl, its mixed varieties, but mainly Sigararutang and Andung Sari. The coffee cherries are floated and sorted, then dried as one layer in green houses for the first 5 days. Then they slowly build up the layers. Drying takes around 25 days in total.

•Location: Kayu Aro, Kerinci, Sumatra

•Number of members: 416

•Farm Area : 320 hectares

•Altitudes: 1300 - 1650 asl

•Varieties: Sigararutang / Andungsari

•Land model: Flat, surrounded by mountain.