Sumatra Kerinci Pendekar Anaeróbico Indonesia

A coffee from the Pendekar cooperative in the Kerinci region, Jambi Province, Sumatra, Indonesia. Sourced from approximately 450 farmers in the high-elevation areas of Gunung Tujuh and Kayu Aro near Mount Kerinci, at 1,500 meters altitude. Varieties include Typica, Jember, S-795, and Lini-S. Processed anaerobically — whole cherries are placed in sealed barrels with one-way valves for several days, then depulped, washed to remove mucilage, and dried on raised beds to 11–12% moisture. Flavor notes include brown sugar, sweet cream, nutmeg, and pumpkin cake, with a moderate black tea and lemon-like acidity.