Father - Indonesia



The Alko Coop near Kayo Aro in the Kerinci region of West Sumatra


Andung Sari, Lini S795 & Sigarar Utang




1600 masl

Roast Profile



Notes of Red Apple and Sauvignon Blanc

Coffee Facts

SCA Score - 84

Located 7 hours drive from the city of Padang in the Kayo Aro District of West Sumatra, Kerinci Alko’s coffees are grown on small coffee gardens approximately 0.25 – 2 hectares in size. These farms sit in the shadow of the beautiful Kerinci Volcano on the edge of the Kerinci National Park, home to the endangered Sumatran Tiger. The communities in this region are originally from the island of Java, and migrated in the 1960’s as part of a government program aimed at transforming available land into farms. Large tea plantations are prevalent across this landscape as a result but it is only in the past seven years that coffee farming has arisen, alongside more traditional crops such as rice and vegetables.

The Alko Cooperative has been running since 2013 and has 400 farmer members with a total of 291 hectares of coffee, spread across 17 villages. This cooperative is unique in that it received funds from the World Wildlife Foundation for a multifaceted project over the course of a year to help improve their infrastructure and educate farmers about working in harmony with the local environment, and protecting the Kerinci National Park.

The natural coffees are processed at the main cooperative centres, where minute attention and care can be given to the coffees as all the coffee cherry is floated and selected. They also have an electronic system and online database that producers have access to, showing their coffee deliveries, prices paid, general information about the cumulative sales and also farming education and information they can access. The natural coffees are floated and separated before being dried for about 40 days on the raised beds depending on the weather. The group are also incentivising local farmers to collect litter from the national park by rewarding every kilogram collected with a bag of roasted coffee, that they use in their homes and learn more about how the local coffees are cupped and experienced in cafes and roasteries around the world.