Kerinci (Jambi) · Variety
S795 in Kerinci (Jambi)
Kerinci (Jambi) is known for sumatra's clean-processing renaissance on a volcano's shoulders, and S795 is one of the varieties behind that reputation. The region's farms sit at 1,200–1,700 m — S795's preferred range is 900–1,500 m — and harvest runs year-round, peak june – september, the window in which the variety's character is decided in the field.
S795 brings its own agronomic personality to Kerinci (Jambi): a medium-tall, spreading, suited to shade systems plant with medium-high yield potential, and disease behavior best summarized as moderate rust tolerance (declining against modern races). Regional processing leans on washed, natural, honey, wet hulled, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Kerinci (Jambi)'s expression stands apart: the variety contributes mellow chocolate and sweet spice with soft citrus, while the regional cup runs toward ripe fruit, cane sugar, and spice with unusual clarity for sumatra; honeys and naturals add berry brightness. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Kerinci (Jambi) |
|---|---|
| Country | Indonesia |
| Region altitude | 1,200–1,700 m |
| Variety optimal altitude | 900–1,500 m |
| Harvest | Year-round, peak June – September |
| Species | Arabica |
| Lineage | Kent × S288 selection released by India's Central Coffee Research Institute, 1940s |
| Disease resistance | Moderate rust tolerance (declining against modern races) |
| Regional cup profile | Ripe fruit, cane sugar, and spice with unusual clarity for Sumatra; honeys and naturals add berry brightness. |
S795 in Kerinci (Jambi) — frequently asked questions
Does S795 grow well in Kerinci (Jambi)?
Yes — the region's 1,200–1,700 m range overlaps the variety's preferred 900–1,500 m, and local processing traditions (washed, natural, honey, wet hulled) suit its characteristics. It is one of the varieties Kerinci (Jambi) is known for.
What does Kerinci (Jambi) S795 taste like?
Expect mellow chocolate and sweet spice with soft citrus, expressed through the region's typical character: ripe fruit, cane sugar, and spice with unusual clarity for sumatra; honeys and naturals add berry brightness.
When is S795 from Kerinci (Jambi) harvested?
The regional harvest runs year-round, peak june – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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