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Sumatra, Kersik Tuo, Natural Process

While classic Sumatran coffee holds a special place in our hearts, this example shows a modern twist in balancing sweet, comforting tones we've come to expect from the region with a massive display of exotic fruit flavor. You can really choose your own flavor adventure when brewing. In the cup, we find it's kind of like digging into some big, fluffy pancakes with a lineup of chocolate chips, syrups and compotes all showing up in different ways depending on how much coffee you use and how slow or fast you like to brew.

The Story

It's always a joy to see when it crosses the roastery threshold as it did this week. In November, we were able to spend a some time with the Indonesian consulate and our friends at Royal Coffee who hosted this wonderful event with an aim to highlight coffees from this fascinating origin. It really reminded us of the natural beauty, but also of the many challenges producers face even in simply getting their coffee from their farm to the mills over intensely rugged terrain.

Members of Koperasi ALKO
Andung Sari
Kersik Tuo, Kerinci Regency, Jambi Province, Sumatra, Indonesia
November 2019 - February 2020
1300 – 1650 masl
Volcanic loam
"Natural" dried in the fruit on raised beds under canopy

Brewing Method Recommendation: This is a pretty forgiving coffee and has done well every which way we've brewed it.
    • Filter/Pourover Recipe
      • Dose · 20g 
      • Water · 300g
      • Temp · 203F
      • Ratio: 15 to 1 Water to Coffee for a classic, full bodied Sumatran cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through.
      • Brew Time: 4:00 is a good starting point, but we like to stay between 3:30 and 4:30 for pour-overs. 
    • Espresso Recipe
      • Coffee Dose · 18g 
      • Beverage Weight · 36g
      • Ratio: 2:1 
      • Brew Time: 32-26 seconds
      • Temp · 202F @ 9bar, tested on La Spaziale Dream

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