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Not your father's Sumatra. This new generation Sumatra has flavor notes of cacao, cedar and bell pepper with a hint of lavender floral notes.
A cup that is very clean and balanced while still providing the body one expects from Indonesia.
Ken Davids of Coffee Review in his 94 POINTS - March 2018 assessment describes our Sumatra Mutu Batak as:
Deeply, refreshingly pungent and earthy. Grapefruit zest, dark chocolate, candied ginger, graham cracker, moist fresh-fallen leaves in aroma and cup. Structured around complexly layered tart, sweet and savory tastes; plush, syrupy mouthfeel. Sweet, deeply flavor-saturated finish.
...A fine Sumatra, simultaneously expressing the pungent, full, resonantly earthy genius of the type, while lifting it with refreshing lightness and complex vivacity.
Ken Davids of Coffee Review in his 94 POINTS - July 2016 assessment describes our Sumatra Mutu Batak as: "Complex, sweetly rich. Pungent grapefruit, sweet violet, almond brittle, pipe tobacco, fragrant sandalwood in aroma and cup. Juicy acidity; lightly syrupy, buoyant mouthfeel. The crisply rich, long finish retains a pretty combination of violet and tobacco tones."
...This exceptional coffee was selected as the #29 coffee on Coffee Review’s list of the Top 30 Coffees of 2016...
The Sumatra Lintong Mutu Batak comes from selected producers surrounding the town of Lintongnihuta in the Provinsi Sumatera Utara (Northern Sumatra Province). This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world. The soil around the southern part of the lake is volcanic which leads to exceptional terrain for growing coffee. The town of Lintong Nihuta sits on a plateau that ranges from 1000 meters with a few farms to around 1300 meters.
The producers of this coffee are small farmers who have been recognized by our staff to produce exceptional raw material. These selected farmers run small two to four-hectare plantations with each hectare consists of approximately 1,000 coffee trees. The farmer grows, harvests, and de-pulps the coffee on the farm. After de-pulping he stores the coffee overnight, allowing it to ferment and washes the following day. After washing the farmer will briefly dry the coffee to remove the moisture from the exterior of the parchment and delivers the coffee to the production facility.
Wet hulling, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different.
After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.