Roasted Specialty Arabica Sumatra-Wine Process

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Grown at 1,400–1,700 masl on the volcanic slopes of Mount Kerinci, this Fine Arabica is processed with the wine method, involving extended fermentation of whole cherries before drying. This technique enhances fruity complexity, sweetness, and unique wine-like notes. Expert roasting highlights the balance of terroir and process, resulting in a refined and distinctive cup.



Cup Profile (typical):



Flavor: Red wine, berries, tropical fruit, with hints of honey and cocoa



Acidity: Bright and vibrant



Body: Medium to full, silky and smooth



Aftertaste: Long, sweet, with lingering fruity-wine tones



Roast Level: Medium (customizable upon request)



Roasted Fine Arabica Kerinci Wine Process is prized by specialty roasters and cafés seeking a unique, fruity, and complex cup that reflects both process innovation and Kerinci’s volcanic terroir.

Color -
Size Screen Size 16–18 (6.3–7.1 mm)
Raw Material Arabica Green Beans
Capacity (Month) 300 Tons

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