For centuries, the Batak - originally a mountain people from Burma and northern Thailand - lived around Lake Toba in southwestern Sumatra. Many of them are farmers and many help to cultivate a peculiar and very typical origin coffee. It differs from most other coffee from Indonesia through its rigorous selection process, hand-sorted & sorted by weight.
The aroma is reminiscent of an American chocolate chip cookie dipped in semi-oxidized Darjeeling tea. When it starts to extract, it will highlight dark fruit, figs, chocolate, pine bark and possible forest soil. The coffee digs like a bulldozer into the mouth and fits all brewing methods in which you want 100% mouthfeel. An undeniable originality of coffee with an uncompromising personality.
It has the typical herb tones from Lintung, but with a full score of chocolates and plump forest soil. Awesome as espresso ...
Origin:, Indonesia, Sumatra
Farm: Small family farms
Region: LintungNihuta, Dolok Sanggul, OnongGanjan.
Growing: organic, but without certification
Process: Natural Pulped
Harvested: December 2009
Altitude:, 1550-1650 m.a.s.
Botanical version: Caturra, Ateng, Jember typica
Processing: The coffee is picked by hand by the individual farmer in very small family farms. Then scaled with a coffee handpulper before it is placed in plastic bags - with 35-40% moisture content. Then the coffee is pulped before it is dried in the sun to 13% humidity. The coffee rest for several weeks before it shipped.
Color of raw beans: Raw coffee from Sumatra has a very dark green color, sometimes it goes against the blue. This is due to their unique ways of processing coffee. If the beans were dry in Pergamino, as it does in the rest of the world coffee, so the color would be more standardized. Color is important and they believe it makes their coffee unique.
The coffee is sometimes also called the Blue Batak.
More information about the coffee at the roastery
Johan & Nyström (swedish only)
Supplied in 250g bags
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