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00.00 – 00.03 “Coffee” New icon of West Sumatera’s culinary tourism

00.04 – 00.08 Ecotourism of Bukik Tabuah Aia Dingin, District of Lembah Gumanti, Regency of
Solok

00.10 – 00.12 Picking of coffee beans

00.14 – 00.17 Coffee bean drying location

00.21 – 00.26 ‘Slow-dry’ drying process

00.27 – 00.33 ‘Fast-dry’ drying process

00.46 – 00.52 Coffee-roasting utility

01.06 – 01.11 Coffee beans that are ready to be processed into beverages

01.11 – 01.15 Utilities and equipment used during the process of coffee-roasting

01.20 – 01.23 Coffee-processing workers’ room

01.35 – 01.41 Coffee serving

01.41 – 01.54 Natural soap and scrub Original coffee

01.55 – 02.06 The concept of coffee plantation that we are working on adheres to the concept
of Agroforestry, where we plant coffee not by clearing new land or cutting down
the forest.

02.06 – 02.10 In our place, there are still a lot of empty, unproductive lands.

02.10 – 02.19 In order to cultivate these land, we invited the local communities to plant coffee.
Moreover, in coffee plantation, they should also cultivate these plants—we
called it Lamtoro—

02.19 – 02.35 —and also windbreaker trees so that the coffee plantations, especially along the
slope, do not erode. By doing so, at least it could prevent landslide or erosion on
the ground level.

02.35 – 02.47 Other than to mitigate aforementioned problems, cultivating these plant could
also increase the productivity and the quality of the coffee plantations.