The cherries for Kerinci Caramella are pulped and fermented using the Anaerobic Honey method. In this process, the cherries undergo fermentation in a sealed, oxygen-free environment, which allows the beans to absorb the natural sweetness and flavors from the mucilage. The physical appearance of the wet parchment is caramelized due to this fermentation method, which is how the coffee gets its name "Caramella." The result is a coffee with rich chocolate and brown sugar notes, along with hints of candy, cane sugar, and a citrusy touch of orange juice, balanced by the complexity of tropical fruit flavors.