April 01, 2026

Spring 2026 Release: Kerinci, Indonesia Speciality Coffee

This spring’s release, Kerinci, Indonesia, comes from Triyono and the Koerintji Barokah Bersama Cooperative in Mount Kerinci, Sumatra, Indonesia – grown between 1,400 and 1,700 MASL, and processed using a natural method. Natural processing is less common in this part of Indonesia, where traditional wet-hulled methods dominate, but producers in Kerinci have increasingly embraced alternative processing techniques to highlight the region’s fruit-forward potential.

Grown on a high plateau at the foot of Mount Kerinci, this coffee comes from the Koerintji Barokah Bersama Cooperative, where more than 300 smallholder farmers cultivate coffee in rich volcanic soils shaped by constant tectonic movement. The dramatic landscape – cool yet humid, with fertile ground and high elevation – gives Kerinci coffees their vivid and expressive character.

This lot is made up of just two Arabica varieties – Andung Sari and Sigarar Utang – a focused combination that allows the fruit character of the natural process to shine while maintaining clarity in the cup.

Processing, Roasting, and Flavour

Natural coffees like this require careful attention at every stage – from the way cherries are harvested and sorted at origin to how we develop the roast profile. With this lot, we’ve chosen a light to medium roast to highlight the coffee’s bright aromatics and layered fruit character while keeping the cup balanced and clean.

Expect a silky, juicy body and flavours that evolve as the cup cools – from ripe blueberry and fresh orange to strawberry sweetness and nostalgic wine gums. There’s a playful edge of candy floss and sherbet lemon, while a subtle lavender floral note appears as the coffee opens up. The finish settles into a gentle marmalade-like sweetness that lingers long after the final sip.

The aroma is sharp and vibrant, giving the first impression of the bright, fruit-driven profile waiting in the cup.

Behind each harvest is a cooperative-led model focused on quality and resilience: hand-harvested cherries, careful sorting, and drying on raised beds, alongside shared investment in infrastructure, training, and shade-tree planting. The result is a coffee that captures both its volcanic origin and the collective care of the community that produces it.

If you're ready to try our Spring 2026 speciality, we’re serving this across all espresso-based drinks in our coffee houses across Sussex, and it’s also available in retail bags in-store and online. But hurry – this is a limited edition lot and won’t be around for long.

Brewing Recommendations

We roast so you can enjoy this coffee whichever way you like to brew. Our roasting team particularly enjoy this as an Espresso and have developed the below recipe for home espresso machines.

Dose: 19g dry dose Kerinci Indonesia
Yield: 37g espresso
Time: ~33 seconds

This slightly longer extraction helps draw out the coffee’s blueberry sweetness and citrus brightness, while keeping the body smooth and juicy. As always, small adjustments to grind size can help fine-tune the flavour depending on your machine and water.

Order your coffee, delivered to your door.