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Indonesia is an unique country, with more than 17,000 islands and an impressive diversity of coffees to offer. This release is everything that you are looking for in a full of flavor natural coffee!

VARIETAL: Andung Sari & Sigarar Utang


ALTITUDE: 1,400 to 1,700 meters above sea level

PRODUCER: Koerintji Barokah Bersama

REGION: Gunung Tujuh, Kerinci, Sumatra

TASTING NOTES: Sugarcane, Passionfruit, Cinnamon

Andung Sari & Sigarar Utang are native varieties from Indonesia developed by the Indonesian Coffee & Cocoa Research Institute (ICCRI).

As a result of a cross with Caturra, this dwarf varietal is famous for its excellent cupping profiles with clean and rich intensity.


The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoeshaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant with a deep supply of fertile volcanic soil.

The cooperative is managed by Triyono, who leads members in processing and roasting their own coffees. They have a fully outfitted roasting facility, including a cupping lab, next to the dry mill.


Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, potatoes and fruit. This intercropped produce will
make up a substantial part of the family’s diet for the year.
In addition to growing coffee as a cash crop, many smallholder farmers also work as hired laborers at nearby tea plantations. Like coffee, tea is a huge cash crop in the area. The bigger tea plantations are often near coffee farms. When the coffee harvest is finished, coffee farmers will go there and pick tea leaves under contracted labor.

During the harvest season, coffee is handpicked. Usually, most labor is supplied by the immediate family.
After picking, the coffee will be delivered to a UPH collection center. A UPH is a collection center where coffee cherries are purchased by the cooperative and where the coffee is processed before moving it to the central mill. Essentially, a UPH functions as a small washing station. Triyono oversees the activities on
and around the nine UPH stations owned by the cooperative. To streamline the operation, there is an agriculturalist providing technical assistance to make sure the same procedures are used to process cherry at each of the different stations. Each UPH is located in a different area and receives cherries from different farmer groups.
With this Natural lot, cherry is rigorously sorted before being delivered to dry on raised beds. The beds are located in domes to protect the coffee from rain or harsh sunlight. Here, the coffee will be sorted again and turned regularly to ensure even drying. When dry, the coffee is milled and sorted by hand. Members of the coop have a fixed buyer for their cherries, and at the end of the year, the coop
invests its profits in either infrastructure to increase quality or shares them as quality premiums with the member producers. Farmers also receive technical support and seedlings for shade trees to plant on and around their farms.


Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. 
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s. Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked
the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.

In the aroma, intense sweet sugarcane and passionfruit. When it’s hot, sweet cinnamon followed by brown sugar on aftertaste. The acidity is citrusy like passionfruit. When it cools down, the character is keeps consistent with a refreshing and clean.



✨ تنبيه قهوة جديدة ☕🏝إندونيسيا - كيرينسي جونونغ توجوه - الطبيعية - 🇮🇩✨

إندونيسيا بلد فريد من نوعه، يضم أكثر من 17،000 جزيرة وتنوع مذهل في القهوة التي يقدمها. هذا الإصدار يحتوي على كل ما تبحث عنه في القهوة الطبيعية اللذيذة!💥

وتقع هذه المنطقة على جزيرة سومطرة، عند سفح جبل كيرينسي، وهي معروفة جيدًا باسم حلقة المحيط الهادئ. تتكون المنطقة من سلسلة من 452 بركانًا، وتتميز التربة البركانية المخصبة بها كمكان مثالي لزراعة القهوة المتخصصة🌋
تعد جمعية كويرينتجي باروكاه بيرساما واحدة من أكثر المنظمات تطورًا في المنطقة، حيث تنتج قهوة عالية الجودة داخل التغيرات المناخية المتقلبة في إندونيسيا. 🍃

في هذه الطريقة الطبيعية للمعالجة، يتم فرز الكرز بدقة قبل تسليمها لعملية التجفيف. تقع الأسرة المرتفعة في قباب لحماية القهوة من الأمطار الغزيرة أو أشعة الشمس القاسية. بعد ذلك، يتم فرز القهوة مرة أخرى ويتم تحويلها بانتظام لضمان التجفيف المتساويم. ☕

أندونج ساري وسيجارار أوتانج هي أصناف أصلية من إندونيسيا تم تطويرها من قبل معهد البحوث الزراعية والكاكاو الإندونيسي (ICCRI). نتيجة لعبورها مع كاتورا، تشتهر هذه السلالة الصغيرة بملامحها الرائعة في الكأس مع التركيز النظيف والغني. 🌱

في الرائحه ، السكر القصب الحلو والفاكهة الحمضية.
عندما تكون ساخنة، القرفة الحلوة تليها السكر البني في مذاق ما بعد الطعم. يكون الحموضة حمضية مثل الفاكهة الحمضية.
عندما تبرد، يبقى الطابع متسقًا مع شعور منعش ونظيف.