Our Arabica Kerinci Natural Anaerobic green coffee combines two intensive processing methods—natural drying and anaerobic fermentation—to create one of the most distinctive and complex coffees in our portfolio. Sourced from the high-altitude Kerinci region of Sumatra, this coffee is crafted for specialty roasters seeking extraordinary flavor profiles.

The natural anaerobic process begins with whole coffee cherries sealed in airtight containers for controlled fermentation, followed by sun-drying with the fruit intact. This double-intensive method requires significantly more labor, longer drying periods (up to several weeks), and careful monitoring to prevent over-fermentation or defects.

The result is an explosion of fruit-forward flavors with intense sweetness and complexity. Our CQI certified Q Grader team carefully evaluates each lot, and we encourage our partner farmers to invest in proper drying infrastructure and moisture monitoring equipment to maintain quality throughout the extended processing period.

Available Grades: Specialty (85+ points), Commercial (80-84.99 points), Trade/Industrial (under 80 points)

Flavor Profile: Intense fruit, berry, tropical notes, heavy body, wine-like complexity

Processing: Natural + anaerobic fermentation

Altitude: 1,200-1,600 masl

Minimum Order: 1kg (retail), 1 tonne (bulk), 20-foot container (export)

Contact us for container load pricing on specialty robusta coffee. Our export specialists provide detailed quotations within 24 hours.