Sumatra Mutu Batak


Rancho Cucamonga, CA

Sumatra Mutu Batak

Chocolaty & Sweet

Forget anything and everything you know about Sumatra. This one redefines the type with complex and powerful notes that add a little “pow” to the cup.
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    • Milk Chocolate, Earthiness, Fresh Herb
    About the Roaster
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    Rancho Cucamonga, CA
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    Fun Fact
    This roaster was originally named Coffee Klatch for its co-founder Cindy’s memories of her Dutch grandmother and friends’ weekly gathering — or klatch — for coffee and conversation.
    Sumatra Mutu Batak
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    • Ateng, Jember and Garundang icon
      Ateng, Jember and Garundang
    Roaster’s Notes
    Not your fathers Sumatra! This new generation Sumatra has flavor notes of cacao, cedar and bell peppers with a hint of lavender floral notes. A cup that is very clean and balanced while still providing the body one expects from Indonesia. Ken Davids of Coffee Review gave this Sumatra 94 points calling it complex, crisp and rich with a long finish and syrupy mouthfeel. Ken's flavors and ours include violets and cedar on the nose adding cacao, sweet bell peppers and almond brittle to the cup. The Sumatra Lintong Mutu Batak comes from selected producers surrounding the town of Lintongnihuta in the Provinsi Sumatera Utara (Northern Sumatra Province). This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world. The soil around the southern part of the lake is volcanic which leads to exceptional terrain for growing coffee. The town of Lintong Nihuta sits on a plateau that ranges from 1000 meters with a few farms to around 1300 meters. The producers of this coffee are small farmers who have been recognized by our staff to produce exceptional raw material. These selected farmers run small two to four-hectare plantations with each hectare consists of approximately 1,000 coffee trees. The farmer grows, harvests, and de-pulps the coffee on the farm. After de-pulping he stores the coffee overnight, allowing it to ferment and washes the following day. After washing the farmer will briefly dry the coffee to remove the moisture from the exterior of the parchment and delivers the coffee to the production facility. After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.

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