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HomeCoffeesArchive: Sumatra Kerinci Valley Anaerobic
Kerinci Valley · Indonesia

Archive: Sumatra Kerinci Valley Anaerobic

Anaerobic Natural Andung Sari, Sigarar Utang, grown at 1600 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPerc Coffee· Savannah, USA
Region & CountryKerinci Valley, Indonesia✓
Producer—
ProcessAnaerobic Natural✓
Harvest—
Altitude1600 masl✓
VarietiesAndung Sari, Sigarar Utang✓
Roast—
Tasting notesstrawberry, blackberry, honeydew melon, watermelon✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • strawberry
    Fruity › Berry › Strawberry
  • blackberry
    Fruity › Berry › Blackberry
  • honeydew melon
    Fruity
  • watermelon
    Fruity

Supply Chain

  1. Region & Country

    Kerinci Valley, Indonesia

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Archive: Sumatra Kerinci Valley Anaerobic

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarIndonesia Central Java Sindoro AnaerobicJava Papatong Anaerobic NaturalSUMATRA - KERINCI - ANAEROBIC HONEY PROCESS - 2020 | Coffee CartelSumatra Kerinci Pendekar Anaeróbico IndonesiaPegasing Anaerobic Natural, Aceh, IndonesiaINDONESIA Kerinci Mountain Mandheling Mossto Anaerobic WashedSame variety, exploredAndung Sari9Sigarar Utang35Similar flavour profilestrawberry, blackberry, honeydew melon1438Same processAnaerobic Natural776From the same originIndonesia695More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability