Sumatra Rukun Saudara Anaerobic Honey

Roaster notes

The Rukun Saudara collective, established in 2017, has grown from a small drying facility to an 800-square-meter production area. Comprising 50 members farming on the plateau at the foot of Mount Kerinci, this coffee benefits from fertile volcanic soil that yields complex flavors and a syrupy mouthfeel. The anaerobic honey process involves fermenting depulped beans in their mucilage within oxygen-free tanks to enhance fruitiness, followed by drying on raised beds for added depth.

Tasting notes