CUP SCORE 87.00 (scaa cup protocol)
Herbs / Chestnut honey / Grapefruit / Tobacco
suggested for espresso
Several farmers Sumatra
Toba Lake 1650 mt
Wet hulled Ateng & Jember
Pulping process Cultivar
October 13 December 13
Picked in Landed in
16800 kg GrainPro bag
Lot size Arrived in
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
Blue Batak derives its name from the indigenous Batak people who grow coffee in the north of Sumatra.
In total about 3500 small farmers produce 4 to 5 bags of coffee per year. Each farmer has about 500 to 1000 trees planted on 0.5 to 1 hectare of land; most topography of the area is flat with an altitude of 1550 to 1650 meters above sea level. Soils are mainly acids, with medium fertility and rich in organic matter. Coffee trees mostly grown under sun with some shade of Eryantha tree at low density.
Coffee beans are handpicked when ripe and processed by manual pulpers. The wet parchment then is left in plastic bags for 10 to 12 hours for the fermentation process. Then the mucilage as well as floaters and husk is removed by hand while washing in clean water. Then coffee is quickly sun-dried until they reach 50% of humidity and cleaned before rapidly selling to local market.
Only the best high-humidity content parchment is purchased by the final mill; then the mill sun-dry the parchment again for other 1 or 2 days before hulling. As a result of that, the parchment undergo the hulling process at a very high level of humidity content, around 25%. Then the ânakedâ beans are dried until they reach the right level of humidity for export, that is 11%. All these steps gives Blue Batak a unique cup profile.