Indonesian Coffee & the Sweet Side of Honey Process
When people think of coffee origins, Ethiopia and Colombia often take the spotlight. But Indonesia — with its volcanic soils, high altitudes, and rich growing heritage — produces some of the world’s most distinct and characterful coffees. If you’re looking for something bold, balanced and just a little unexpected, our latest release from the Kerinci Valley is a great place to start.
A Closer Look at Indonesian Coffee
Indonesia is one of the oldest coffee-producing regions in the world, with cultivation dating back to the 1600s. Today, it’s known for producing coffees with deep body, earthy complexity and rich sweetness — especially from regions like Sumatra, Java and Sulawesi.
Most of Indonesia’s specialty coffee comes from smallholder farmers who grow coffee on family-owned plots, often nestled on the slopes of volcanoes. High altitude, fertile soil and careful processing all help to bring out the unique character of the cup.
The ALKO Cooperative & Kerinci Valley
Our Kerinci Honey Process comes from the ALKO Cooperative — a progressive group of smallholder farmers in the highlands of Kerinci Valley, Sumatra. Grown at 1,300–1,600 metres on volcanic soils, this coffee is full of structure and natural sweetness.
ALKO’s centralised processing mill allows for greater control and consistency, and their use of the honey process brings a different dimension to the final cup — one that’s both rich and refined.
What Is Honey Processed Coffee?
Despite the name, no actual honey is involved. In honey processing, the coffee cherry is pulped, but instead of fully washing off the sticky mucilage (the fruit layer surrounding the bean), it’s left to dry with some of it still intact.
This remaining fruit layer ferments slightly during drying, allowing more of the natural sugars to soak into the bean — often leading to a cup that’s syrupy, sweet and slightly fruit-forward, while still clean and balanced.
It sits somewhere between the clarity of washed coffee and the intensity of natural process, and when done well, it creates a beautifully textured brew.
How It Tastes
Indonesia Kerinci – Honey Process is bold and full-bodied, with a comforting warmth to it. You’ll find smooth notes of strawberry, peach and pomegranate with a gentle acidity and velvety finish.
It’s roasted to suit all brew methods, and it’s especially good as a full-bodied filter or structured espresso.
Try It for Yourself
If you’re new to Indonesian coffee, this is a brilliant introduction — balanced, sweet and easy to enjoy. And if you already love it, this is one worth sitting with.
