Sumatra Kerinci Gunung Tujuh

Origin & Processing

Cultivated in the volcanic highlands surrounding Mount Seven (Gunung Tujuh) in the Kerinci region of Sumatra, this specialty-grade micro-lot represents a refined evolution of traditional Indonesian coffee. It utilizes Sumatra's signature Giling Basah (wet-hulling) process-where the parchment is hulled while still damp, then exceptionally slow-dried on open patios and covered at night. This precise moisture control creates a dense, velvety body while maintaining a strikingly clean cup profile.

Terroir & Flavor Profile

While traditional Sumatran coffees are known for heavy, rustic earthiness, Gunung Tujuh stands out with a remarkably polished, sweet finish. The rich volcanic soil and high altitude infuse the beans with deep caramelization and subtle fruit undertones, balancing weight with clarity.

Tasting Notes & Cup Character

• Dark Chocolate & Brown Sugar: A rich, velvety base that provides immediate warmth and sweetness.
• Caramel & Subtle Fruit: Smooth, warm caramel notes accented by faint hints of stone fruit as the cup opens up.
• Clean Earthiness: A refined, sweet earthiness with a muted, rounded acidity and a long, syrup-like finish.

Brewing Recommendations

This coffee excels in immersion methods like the French Press or AeroPress, which emphasize its massive body and deep chocolate-caramel structure. It also pulls a rich, syrupy espresso with a dense crema, and holds up exceptionally well to milk or cream.