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Grown on the slopes of Mount Kerinci, an active stratovolcano, this coffee went through an intriguing variation on Sumatra’s traditional wet-hulled processing. In the “Honey Labu” process, coffee cherries are first dried with some fruit and mucilage intact, similar to honey processing, before being wet-hulled. The result has some of the earthy qualities of a classic Sumatran, along with a complex fruity sweetness. We found a banana cream pie fragrance, and tasted pineapple, tangerine, baking spices, and hibiscus, with a juicy tangerine acidity and a punchy body.
Bag Size: 12 oz (340 g)
Roast: Medium-Light Roast
Origin: Kerinci, Sumatra
Elevation: 1400 - 1500 MASL
Varietal: Ateng, Jember, Tim Tim, Typica
Process: Honey Labu
Roaster Tasting Notes: Pineapple, Plum, Banana, Date Sugar, Tarragon
We Tasted: Pineapple, Tangerine, Baking Spices, Hibiscus
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Duck Rabbit is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 1:16.76
Coffee: 17 g
Water: 285 g
Bloom: Pour 34 g and let saturate for 30 seconds
Pulse Pours: After the bloom, pour to 200 g, then finish at 285 g
Total Brew Time: 2:10 minutes
Espresso Recipe
Using Flair 58
Ratio: 1:2.05
Dose: 18 g
Yield: 37 g
Brew Time: 33 seconds Technique: 10 second pre-infusion and aim to hit 9 bar in about 3-5 seconds
