Country: Indonesia
Region: Lintong, Sumatra
Varietal:  Ateng, Jember, Garundang, Caturra
Farm: Various Small Shareholders
Process: Wet-Hulled
Altitude: 1,100 - 1,800 MASL
Cupping Notes: Apricot, Dark Chocolate, Clove, Molasses
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Full Immersion, Blends

Description: This coffee comes to us from the Lintong plateaus just south of Lake Toba, a 75,000 year old caldera. The soil, rich with organic material, the high altitude, and the wet climates make this region everything a coffee tree could ask for.

This lot is made up of a handful of varieties that were harvested at peak ripeness and fermented for 20-28 hours after being depulped. After fermenting, the coffee was washed clean of mucilage, and then hulled while still wet (hence the name for it’s “wet-hulled” process). After being dried to 17% the lot is transported to a facility for screen, density, and hand sorting as final export preparations.

We have a soft spot in our heart for coffee from Sumatra, it was our first container, and we are happy to continue the tradition with Mutu Batak. The profile is straight up what you think of when you think of Sumatran coffee, with a bit of pizazz. It’s got some mild fruit notes that remind us of dried versions of Fig and Apricot, a spiciness of Clove, and a hint of sweetness of Cookie Dough.