A whole bunch of the Indonesian coffees we’ve tried recently have come from the Barokah co-operative. This group of 320 member farmers grow their coffee at the foot of Mount Kerinci on the island of Sumatra, where the volcanic landscape makes for highly fertile soils.

This lot roasted by Parallel in Glasgow has undergone anaerobic natural processing, a great example of how far Barokah and its manager Triyono have taken Indonesian coffee. Triyono oversees coffee cherry delivery and sorting at the Koerintji Barokah Bersama mill. Selected cherries were then placed in plastic bags and  left to anaerobically ferment for 7 days before drying on sheltered, raised beds.

The resulting coffee has complex fruity tasting notes of pomegranate, turkish delight and blackberry that make for a really full bodied cup, ideal for batch filter brewing.