Ground coffee, Indonesia Barokah Bersama

Description

The 320 members of the Koerintji Barokah Bersama cooperative live and cultivate on a plateau located at the foot of Mount Kerinci between 1400 and 1700m above sea level, on the island of Sumatra. The members of the cooperative have a fixed price for their cherries. At the end of the year, the cooperative invests its profits either in infrastructure to increase quality, or shares them in the form of quality bonuses with member producers.

The coffee is first floated and separated by density before being placed on raised beds where workers remove poor quality cherries. The rest is collected again and sealed in airtight 20 kg plastic bags which are stored in a cool, dry place (with temperatures between 18 and 22 degrees Celsius) for 7 days. Finally, the cherries are pulped and then placed again on raised beds (beds) to dry. These are located in domes which protect the café from rain or direct sunlight. The parchment will dry for approximately 20 to 23 days. Once dry, the grains are sorted by hand.
This batch will offer you cups with notes of vanilla, blueberry and passion fruit.

Read more

Ground coffee, Indonesia Barokah Bersama

Product form

€14,00 Incl. VAT €56,00 / kg

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    Coffee freshness

    This coffee is ground to order based on the selected specifications. The beans are roasted in small batch sizes twice a week.

    Product details

    Ideal for: select grind to best match the desired extraction method
    Origin    : Single origin - Indonesia
    Net weight (grams):     250
    Roast type    : Medium roast
    Bean type    : Arabica
    Predominant flavor note    : Fruity and Sweet

    About the roaster

    Roasted with care by Knopes in Luxembourg. Learn more about the roaster here

    Description

    The 320 members of the Koerintji Barokah Bersama cooperative live and cultivate on a plateau located at the foot of Mount Kerinci between 1400 and 1700m above sea level, on the island of Sumatra. The members of the cooperative have a fixed price for their cherries. At the end of the year, the cooperative invests its profits either in infrastructure to increase quality, or shares them in the form of quality bonuses with member producers.

    The coffee is first floated and separated by density before being placed on raised beds where workers remove poor quality cherries. The rest is collected again and sealed in airtight 20 kg plastic bags which are stored in a cool, dry place (with temperatures between 18 and 22 degrees Celsius) for 7 days. Finally, the cherries are pulped and then placed again on raised beds (beds) to dry. These are located in domes which protect the café from rain or direct sunlight. The parchment will dry for approximately 20 to 23 days. Once dry, the grains are sorted by hand.
    This batch will offer you cups with notes of vanilla, blueberry and passion fruit.

    Read more

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