This coffee was grown in and around the village of Kayu Aro in Sumatra, near the Kerinci volcano. Mostly of the Catimor varietal, this coffee is a blend of of bout 300 smallholder producers. It is processed in a somewhat unusual manner, a combination of the wet-hull and honey processes. The coffee is depulped and fermented in its mucilage as with a typical honey process but then it is wet-hulled as with most Sumatran coffees. This wet-hulling involves the removal of the parchment in a relatively high-moisture state as compared to usual (30-50% moisture vs. 11-13%). Wet-hulling is responsible for the general cup characteristics of Sumatran coffees that have savory and herbaceous tasting notes. This coffee presentscomplexcup with floral notes of stone fruit.