ROAST LEVEL: DARK

TASTING NOTES: -DARK CHOCOLATE-STRAWBERRY-STONE FRUIT-BOLD

GROWER: 300 farmers in Sidalogan, Sibisa, and Motung villages organzed the CV Yudi Putra Mill

REGION: Toba Samosir Regency, Northern Sumatra Province, Sumatra, Indonesia

PROCESS: Pulped without water, fermented for 24 hours, and sun dried on patios prior to wet hulling (giling basah)

CULTIVAR : Caturra

ALTITUDE: 1200-1400 masl

SOIL: Volcanic loam

Tradition runs deep in the District of Lintong Samosir where coffee is grown along the southern shores of Lake Toba, which was formed by a supervolcano and reaches depths of more than 1600 feet.  The Lintong growing region, located in the province of North Sumatra on the island of Sumatra, is renowned among coffee experts for its cup profiles and classic Indonesian style of coffee cultivation and processing.  This Lintong selection is no exception.  The coffee was cultivated and harvested from 300 producers with farms that average less than 3 acres in size.  Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.

Each producer carefully sorts their harvested cherries before delivering to a central mill where the coffee is depulped and fermented overnight. Then the coffee is laid out on patios to dry without washing off the mucilage.  This process is called the honey or pulped-natural style, a process common in other origins, but rarely used in Indonesia.