6. Indonesia Sumatra Korintji Kayu Aro
The ALKO Sumatra Kopi cooperative produces fine coffees on the slope of Mount Kerinci in Sumatra—the area widely known for its abundant tea plantations. With over 400 hectares of land and over 500 farmers partnered with them, the ALKO team has continued improving their coffees’ quality and traceability since 2017. We’re excited to share this lot from ALKO, which uses a mix of local Arabica varieties called Andung Sari and Sigararutang.
After the ripe cherries are harvested, they are dried whole under canopies on raised beds before being de-pulped. This process gives the coffee a fruity and sweet taste with the flavors of pear, raisins, and pineapple with notes of jasmine and rose tea.
Among all the new beans now available at all % Arabica stores in Jakarta and Bali, two varieties of beans are considered the stars. They are:
7. Colombia Huila Monteblanco (Passion Fruit)
The story of Huila Finca Monteblanco coffee beans originates in the region of Huila in the far south of sunny Colombia. Coffee from Huila is famous for its intricate flavors and natural sweetness, and the beans grown at Finca Monteblanco are no different.
This 14-hectare farm nestled in the charming municipality of San Adolfo is uniquely positioned near Cueva de los Guacharos, one of Colombia’s protected parks–its location making it a haven for biodiversity.
Managed by third-generation coffee farmer Rodrigo Sanchez Valencia, Finca Monteblanco produces a special lot of coffee using Passion Fruit Washed beans. These beans are infused with flavors from the cholupa and granadilla passion fruit varieties, which are known for sweet and unique flavors native to Huila.
To obtain the distinctive taste of coffee, the farmers crush these passion fruits and mix them with a blend of fermenting agents in a 200-liter container. The fruit and agents ferment together for 190 hours, with regular additions of molasses, sugar, or more fruit to nourish the mixture.
Once the mixture is ripe for the addition of coffee, they allow the coffee beans and fruit to ferment together for an additional 150 to 190 hours. This process infuses the coffee with the delightful flavors of cholupa, granadilla, and caramel–a combination that is well worth the wait. After this nine-day process, the beans are carefully dried for approximately 20 to 25 days.
