Specialty Arabica Sumatra - Wine Process

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Cultivated on the fertile volcanic slopes of Mount Kerinci at elevations of 1,400–1,700 masl, this specialty Arabica undergoes a carefully controlled wine-style fermentation process. Fully ripe cherries are fermented in their mucilage for an extended period before drying, allowing natural sugars to infuse the beans with layered complexity and sweetness.



Cup Profile (typical):



Flavor: Red berries, tropical fruit, winey sweetness, with floral undertones



Acidity: Bright, clean, and lively



Body: Medium to full, smooth and syrupy



Aftertaste: Long, fruity, and sweet with lingering wine-like notes



Specialty Arabica Kerinci Wine Process is highly prized by roasters seeking a distinctive Indonesian coffee that combines bold fruit-forward flavors with refined balance and excellent traceability.

Color -
Size Screen 15 - 18
Raw Material Arabica Green Beans
Capacity (Month) 300 Tons

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