Indonesia
Indonesian, Barokah Kerinci
Indonesian, Barokah Kerinci
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Anaerobic Honey / Pulped natural
Sigararutang
1400 - 1700
Regular
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Roasted and dispatched by Bell's Beans.
Only roasters we’d buy from our selves. One checkout to reach them all.
What to Expect
This Sumatran coffee from Kerinci breaks the Indonesian mould. Instead of the heavy, earthy character you might expect from the region, the anaerobic honey process pushes it into fruity, funky territory — raspberry and cacao nibs with a gentle spice warmth threading through. It's still unmistakably Indonesian, but brighter and more complex than the classic profile.
The Cup
The body is syrupy and full, with a round, coating mouthfeel that lingers. Acidity is moderate — not sharp or citric, but present enough to keep the cup lively and prevent it from feeling heavy. The anaerobic fermentation brings a subtle funk, a wine-like edge that sits behind the raspberry sweetness without dominating. It's there, but it doesn't shout. If you've tried naturals from Ethiopia or experimental lots from Colombia, this will feel familiar but earthier.
Who This Is For
This suits drinkers who want body and sweetness but aren't afraid of a little fermented fruit character. It's approachable enough for everyday drinking but interesting enough to keep your attention.
If you prefer clean, bright, washed coffees or dislike any hint of funk, this one will feel too heavy and unusual.
Best for: Filter and espresso drinkers who like full-bodied, fruit-forward coffees with a bit of edge.
How to Brew This Coffee
The medium roast and syrupy body make this versatile across methods. Try it on espresso to emphasise the cacao and spice, or use a V60 to bring out the raspberry brightness and clarify the anaerobic character. A French press will amplify the body and let the funk settle into something rich and rounded.
Indonesia
Indonesian, Barokah Kerinci
We enhance these descriptions ourselves and check them by hand, but mistakes can happen. The roaster's own wording is shown below. If anything arrives not as described, contact us and we'll put it right.
Description from Roaster
Grown on the slopes of Mount Kerinci in Sumatra, this anaerobic honey coffee is full of character. Expect a syrupy body with rich notes of raspberry, cacao nibs and gentle spice. A beautifully balanced cup that captures the depth and sweetness of Indonesia’s high-altitude farm...Description from Roaster
Grown on the slopes of Mount Kerinci in Sumatra, this anaerobic honey coffee is full of character. Expect a syrupy body with rich notes of raspberry, cacao nibs and gentle spice. A beautifully balanced cup that captures the depth and sweetness of Indonesia’s high-altitude farms. You’ll get some earthy “funk” come through from the anaerobic process, but it doesn’t overpower the rest of the coffee.
I have secured 2 half sacks of this coffee, these Indonesian coffees always prove popular so I don’t see it staying around for too long.
This description comes from Bell's Beans, who roasts this coffee. For the fullest product detail, you can also see their own listing at Bell's Beans
Ways to Brew
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Espresso
An intense, concentrated brewing method that forces hot water through finely-ground coffee under high pressure. This produces a small, powerful shot with rich crema, serving as the foundation for countless coffee drinks while delivering bold flavors and aromatic complexity.
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V60
V60 is a popular Japanese, cone-shaped pour-over coffee dripper designed for brewing clean, aromatic, and flavorful coffee. Known for its 60-degree angle, large single hole, and internal spiral ribs, it optimises water flow for a precise, quick, and customisable brewing process, typically 2-3 minutes.
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French Press
A French Press (or Cafetiere) is a simple, manual coffee maker that brews rich, full-bodied coffee by steeping coarse grounds in hot water, then separating them by pressing a mesh filter down with a plunger, allowing the coffee's natural oils and sediment to remain for a bolder flavour.
Bell's Beans
Bell’s Beans is a family-run speciality coffee roastery based in Surrey, founded by Chris after leaving a career in engineering to pursue his passion for coffee. What began as home-roasting experiments on a small Gene Cafe machine soon evolved into a micro-roastery built alongside his home, where he combines an engineering mindset with a deep curiosity for the science and variability of coffee roasting. Bell’s Beans focuses exclusively on speciality-grade coffees sourced through ethical importers and producers who support farmers and their communities, with a preference for quality and transparency over scale. Intentionally remaining small and independent, the roastery prioritises craftsmanship, seasonal coffees, and selective partnerships, reflecting a philosophy of modesty while consistently refining its pursuit of excellent coffee.
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