Kampung Kenawat
Kampung Kenawat
Couldn't load pickup availability
Ships directly from High Bank Coffee Roasters, roasted fresh on the roaster's weekly schedule, so it may ship in a few days. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
?
Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
?
Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
-
Flavor Profile
?
Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Floral, Chocolate/Nutty
-
Origin Type
?
Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
-
Flavor Notes
?
Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Stone Fruit, Floral, Chocolate
-
Caffeine
?
Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
-
Country of Origin
?
Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Indonesia
-
Process Type
?
Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
While our menu is quite Colombian focused these days, I always find the space to feature an outstanding Sumatran coffee when the opportunity presents itself. This one in particular caught my attention for its unique processing, a combination of more modern extended fermentation (7 days in airtight containers) and the traditional processing of the region, wet-hulling.
The anaerobic processing is apparent, with tart cherry, papaya, and hibiscus tea- like flavors dominating the cup. The wet hull process also comes through in what I’d describe as savory in the best way possible, with earthy cacao complimenting the higher fruit notes.
6 farmers with plots of about 3 acres each contributed to this community lot, organized around the Adena Coffee mill.
As with most Sumatran coffees, theres a lot to unpack in the brew. Even more so with the multiple processing steps and a blend of some more rustic cultivars like Abyssinia (20th century Ethiopian selection) and Tim-Tim (robusta hybrid). With all this going on, I highly recommend experimenting with this coffee across brew methods and doses.
