Coffee cultivation in Indonesia goes back to the late 1600s to the Dutch colonial period and has played an essential role in its growth ever since. Today, over 300 years later, Indonesia ranks among the world‘s largest coffee producers, cultivating both Arabica and Robusta. The vast majority of coffee is grown by smallholder farmers with rarely more than 2 hectares of land. Indonesia consists of around 18,000 islands, of which ten major islands emerged as coffee-producing regions. Sumatra‘s westernmost island is crossed by the equator, featuring landscapes of unparalleled beauty and wildlife as spectacular as one can imagine. This particular coffee comes from central Sumatra, more precisely from the region around Kerinci Seblat National Park. The area is home to a lush tropical rainforest and one of the Sumatran tiger‘s last strongholds. Mount Kerinci, the country‘s highest volcano with an elevation of 3,800 meters, dominates the scenery. Encircling the mountain, smallholder farms in the Kerinci highlands benefit from high altitudes and fertile volcanic soil. This is the case of farmers from the Camintoran Cooperative, a producer group with 162 members. This particular micro-lot of S-Lini & Caturra varieties was produced by farmers hailing from the villages of Palompek, Solok, and Bengkolan Dua. After it is manually collected, the ripe cherries are de-pulped and afterward dried in parchment with a little reminder of mucilage. This process is known as „honey“. Another difference to the conventional coffee processing in Sumatra is that instead of the often applied wet-hulling processes, these beans are dry-hulled.