History
Kerinci is a district in Jambi province, Indonesia. The Kerinci area is a fertile and beautiful area. The Dutch came to the Kerinci area and then occupied Kerinci in 1904. Because of its fertile land, Kerinci was able to produce various main commodities such as vegetables, fruits and also COFFEE.

Kerinci Arabica Coffee is mostly taken from Mount Kerinci. The high plains (1500 above sea level), make Kerinci Arabica Coffee flourish and produce coffee with a unique and delicious flavor.

Currently, Kerinci Arabica Coffee is still outrageous with other Sumatran coffees such as Gayo and Mandheling, but slowly the prestige of Kerinci Arabica Coffee is starting to rise, and coffee farmers in Kerinci have started to be able to produce export quality coffee.

Advantages
Kerinci Arabica Coffee has a sweet aroma and taste mixed with spicy (spices). In addition to the taste, you will feel the lemon acid sensation combined with the natural sweetness of coffee, therefore it can be said that Kerinci Arabica Coffee chooses high Acidity.

Currently, Kerinci Arabica coffee stock is indeed not much, maybe only 2-5 tons per month, far below the Gayo coffee stock which can produce hundreds of tons every month. Therefore, Kerinci Arabica Coffee can also be said as Limited Edition coffee.

Grade
Master Specialty Grade Coffee

Roast Level
Medium to Dark

Aroma
Spicy, Chocolaty

Acidity
High

Body
High

Flavour
Fruity, Lemony, Long aftertaste, Sweet