Sumatra Anaerobic Dry Process Pendekar

This anaerobic process coffee from the Pendekar group near mount Kerinci skirts the typical earth-toned profile of your average wet-hulled Sumatran coffee. This process hybrid starts with storing the whole cherry in sealed GrainPro bags for a few days to ferment. This initial fermentation causes pressurization, and unlike the typical barrels with off-gas valves, these are truly airtight and expand from the pressure over time. The coffee is then moved immediately to drying patios and raised beds where it will remain until it reaches a moisture level of 11-12%. Both anaerobic and dry process methods tend to impart wild, and rustic fruit flavors in the cup, and this coffee is a good example of both. This lot comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. We're calling it "Pendekar" - which translates to "warrior" - as it's a term of endearment members use for each other when someone does a really good job with a coffee (like improving their processing equipment, planting more coffee, building a greenhouse, etc.). There's a cooperative that serves roughly 450 farmers in this growing area, who produce wet hulled, honey/wet hulled (a hybrid process coming later), and fully washed coffees. The farms in this region are planted in older Typica types as well as disease resistant hybrids, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.