Our Arabica Kerinci Natural Lactic represents innovative experimentation in Indonesian coffee processing. This exceptional coffee undergoes lactic acid fermentation during the natural drying process, creating a unique flavor profile that combines the fruit-forward characteristics of natural processing with creamy, yogurt-like complexity.

The lactic fermentation process is carefully controlled to encourage specific bacteria that produce lactic acid, similar to techniques used in dairy fermentation. This advanced method requires expert knowledge, precise timing, and optimal environmental conditions. The result is a coffee with remarkable sweetness, creamy texture, and distinctive fermented fruit characteristics.

As with all our specialty processed coffees, this requires more labor and longer drying periods, making it a premium offering. Our Q Grader certified team conducts rigorous evaluation and quality control, including sample roasting and standardized cupping protocols to ensure exceptional cup quality.

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

Flavor Profile: Creamy, yogurt-like, stone fruit, tropical sweetness, smooth body

Processing: Natural + lactic 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.