[A word from the roaster]
A high-quality Grade 1 Mandheling, "Tano Batak." As the beans deepen in color inside the roaster, the green scent of the raw coffee gives way to the sweet aroma of a rich Maillard reaction, until at last the crack sounds through with a powerful curl of smoke. By roasting it deep, I have drawn out to the fullest the dense, silky texture this bean carries within.
The moment it meets your palate, a deep, chocolate-like sweetness unfolds alongside a rich, buttery mouthfeel. As the temperature drops a little, the herbal aroma so characteristic of Sumatra rises quietly and lingers as a pleasant, long-held finish. A weighty, calming cup that gently keeps you company when you want to still your mind at the end of the day.
[Origin notes]
The Lintong district, spreading across the southern side of Lake Toba on the Indonesian island of Sumatra, is a celebrated growing region known as the home of Mandheling. Here the cool climate typical of high ground (1,200 to 1,500m) meets fertile volcanic-ash soil rich in organic matter. The Batak people who live here interplant legumes as shade trees (trees that soften direct sunlight), raising coffee in an environment that stays close to nature's own cycles.
When harvest arrives, only the cherries judged perfectly ripe are picked carefully by hand. The processing that follows uses Indonesia's own method known as "Wet-hulled (Sumatra method)" (giling basah). By hulling the beans while their moisture level is still high, this distinctive step produces raw beans of a deep green color. It is this Wet-hulled (Sumatra method) processing that is the source of the singular aroma reminiscent of herbs and spice, and of the weighty, earthy body.
"Tano Batak" means "land of the people" in the local language. For the Batak, who hold several languages of their own, growing coffee is a shared way of life rooted deep in daily living. The raw beans they finish with such care, in dialogue with the nature of their land, hold an unadorned strength and a deep flavor.
[Tasting notes]
A dense, silky texture reminiscent of chocolate and fine butter unfolds, wrapped in a herbal aroma like thyme. Marked by a weighty depth and a long finish, it holds its flavor structure even when milk is added for a café au lait, offering a deep richness to enjoy.
Product name Indonesia Sumatra G1 Tano Batak
Region Sumatra, Lintong district
Altitude 1,200 to 1,500m
Producer Batak smallholder farmers
Process Wet-hulled (Sumatra method)
Roast level Full City roast (Dark roast)
