Coffee production in Sumatra, Indonesia began during the colonial days and has become one of the island's biggest economic drivers. Our Sumatran coffee comes from the Lintong region located southwest of Lake Toba, one of the deepest inland bodies of water in the world. The topography of the area is a high-lying plateau that provides the ideal altitude needed for Arabica cultivation. The processing method of Sumatran coffee, which is called Giling Basah, adds to its uniqueness. This consists in a much shorter drying process, which retains up to 50% of the moisture in the coffee beans. This traditional Sumatran process reduces coffee acidity and, on the contrary, enhances its earthiness and tobacco-floral notes. Our coffee is triple-picked, which means it is hand-picked three times to eliminate defects and achieve consistently ripe fruit. We like to prepare our Sumatra using a mocca pot, a džezva or as an espresso.
Country of origin: Indonesia
Region: Lake Tobe
Variety: Bergendal
Processing: Giling Basah (semi-washed)
Altitude: 1300 – 1600 m above sea level
Flavor profile: cedar, grapefruit, tobacco