Indonesia Sumatra Mutu Batak - Green - Bodhi Leaf Coffee Traders

Indonesia Sumatra Mutu Batak - Green

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: Dark Chocolate, Black Cherry, Molasses, Stone Fruit
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 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.

Customer Reviews

Based on 3 reviews
Jeff Moller
Great coffee

This coffee is great as a city roast or a full city +. When roasted to city very floral and sweet tasting, when roasted to dark roast very bold and chocolatey. This is one of my favorite

Larry Knigge
Bold Flavor

I've roasted this coffee several times, it is my favorite because of the full rich flavors that come through as described. The rich tobacco notes and the sweet limey butterscotch flavors that linger at the finish is exceptional. I roast it Full City + right up to second crack.

John Stew
Excellent and Smooth

Roasted this coffee to the beginning of the 2nd crack. The coffee was full bodied but exceptional smooth and flavorful. My only complaint was the amount of defects that I found in the greens which included sours, blacks, shells and even stones. Take the time to sort the beans before roasting and you will be rewarded with some great coffee.

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.