Serbuk Daun Kawo

The local community has the unique habit of collecting kawo, namely coffee plantsyoung shoots become weeds. This leaves cut down runs out is not to be discarded casually, but rather brewed as a typical drink.

For maintaining strong traditions, kawo served in a coconut shell. For unusual sipped drinks, kawo will be judged to have an odd taste.

The tradition of drinking of Sebuk Kawo which is a typical drink society Kerinci still surviving in the village-the village of Kerinci even become the target of tourists. "Now many tourists who love to feel a unique sensation because of the drink is derived from the leaves of the coffee tree in the wild,".

Serbuk Kawo does have a weird taste, because the basic materials of manufacture is wild coffee leaves that often became weeds for the development of the fruit of the coffee, because it's obviously Not "getting rid of the farmers also since the inception of the strange ideas when making wild leaves that become ingredients of the drink, which is definitely of the view tube Tagek (bamboo teapot tube) and a bowl of Sayak(bowl of coconut shell) used to serve drinks there are hundreds of years old have , then it can be this tradition at least thought to have grown in Kerinci society alreadyhundreds of years ago.

In the area of land to cultivate Kumun plantation in the foothills of the region in the area of Kumun to integrated farming in several locations in the area of Wooden Renah Dew (RKE), buds sprout leaves the coffee there is still a society that is still fond ofthe traditional drink, only a small percentage of farmers who utilize shoots the young shoots leaves the coffee to be processed into a powder of leaves kawo.

The process of making the powder Leaves Kawo since past to the present is done through a very simple technology through methods of drying and warming process through fireplaces at bara URapi.dan Kawo Leaves Powder prepared traditionally has a natural aroma and flavour that is specific, economically and processing coffee leaves shoots young shoots become kawo leaves powder can help businesses the addition of family income especially for coffee farmers in particular are in town the river is full.

In the past the community of hamlet in Hamlet uses "A.d. Kawo" from Bamboo Segment closed with straw roofs enau as filter media and future kawo leaf powder and then the community using sayak (Cup) made from coconut shell that has been purged from the husk, in a number of hamlets City River full of traditional and districtelderly community Kerinci (Seniors) and traditional Farmers still consume Pollen leaves.

Powder Leaves Kawo may actually be processed for creative industry activities that could add economic value to the community but unfortunately the kerinci many don't see the potential for this to be used as a creative economic opportunities in addition to the promotional efforts.