ALKO Kerinci Natural

Grown on the slopes of Mount Kerinci in West Sumatra, this natural-processed lot comes from ALKO, a cooperative of over 400 smallholder farmers in the Kerinci region. Founded in 2011, ALKO operates with a collective profit-sharing model and has integrated blockchain-based traceability to provide price transparency across the supply chain. Women hold a central role in managing processing and delivering training across the cooperative.

Cherries are hand-picked at peak ripeness, washed twice in separate tanks, and sorted to remove underripes before being dried in covered drying houses for around 20 days, with temperatures kept below 35°C. The coffee then rests for 2–3 weeks in plastic-lined bags, is hulled, and rests again for a further two weeks in GrainPro-lined bags - a deliberate, unhurried approach to post-processing stability.

The lot is made up of two Arabica varieties with strong roots in Indonesian research and breeding. Andung Sari is a dwarf selection developed from Catimor by the Indonesian Coffee and Cocoa Research Institute, known for high productivity and a standout cup profile; it grows widely across the Kayo Aro district of Jambi province in Sumatra. Sigarar Utang - whose name translates roughly as "quickly repay debt," a nod to its prolific, year-round fruiting - is a semi-dwarf Caturra × HdT cross also developed by ICCRI, producing large, dense beans with good rust resistance and a reputation for clean, syrupy cups.