Kerinci is a relatively new and developing coffee growing area within Sumatra. The Kerinci Valley is surrounded by Mount Kerinci, the Kerinci Highlands and the lush forests of Kerinci Seblat National Park. The Park’s 8425 sq km of rainforest, volcanoes, mountains, wetlands, and rivers are a boon to agriculture in the area, which more than 7 million people rely on. The area is also a UNESCO World Heritage site, with more tigers than in all of Nepal, Vietnam, Cambodia, Laos, and China combined.
Local small holding farmers have been assisted since 2009, with seedlings which they intercrop with cinnamon, tea, potatoes, and vegetables. Consulting agronomists also work with the farmers on planting, pruning, harvesting and composting techniques, visiting monthly to check in and help them establish sound practices.
When ripe cherries are harvested and arrive at the processing mill, the crew starts cleaning and pulping them and then put the fresh wet parchment into water fermentation tanks for a minimum of 12 hours. The parchment is then washed, and sun-dried on patios as well as in temperature and humidity-controlled greenhouses with raised beds. Afterward, the beans are sorted with a mechanical gravity separator and then a second time by hand.
Systems are in place to monitor all payments made to the farmers, to run credit programs with their female farmers, and to trace all beans back to the individual farms and to develop a strong viable working co-operative.