What a wonderful coffee, it captivates with its full and very intense fruit! An espresso that is imposing and yet so versatile! As a filter, it is very versatile. The 320 members of the Koerintji Barokah Bersama Cooperative live and farm a plateau at the base of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes of the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci's historic eruptions have ensured that the surrounding area is lush and green thanks to its deep supply of fertile volcanic soil. The cooperative is run by Triyono, who guides members in processing and roasting their own coffee. In addition to the dry mill, there is a fully equipped roastery, including a laboratory for cupping. This is particularly impressive considering that the cooperative was only established in mid-2017! Triyono oversees activities in and around the nine UPH stations owned by the cooperative. A UPH is a collection center where coffee cherries are purchased from the cooperative and the coffee is processed before being transported to the central mill. Essentially, a UPH functions like a small washing plant. In this anaerobic natural batch, the coffee is first floated and separated by density before being placed on raised beds, where workers remove understrips, overstrips and damaged cherries. Then the ripe cherries are collected again and stored in airtight 20-kg plastic bags for 7 days in a cool, dry place (at temperatures between 18 and 22 degrees Celsius). After 7 days, the cherries are again placed on raised beds to dry. The beds are located in domes that protect the coffee from rain or bright sunlight. The parchment dries here for about 20 to 23 days, or until it reaches a moisture content of about 12%. When the coffee is dry, it is ground and sorted by hand.