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Tano Batak

Tano Batak comes from the Lintong and Dolok Sanggul regions of Sumatra. This coffee is grown between 1400 and 1550 meters, making it some of the highest grown coffee in Northern Sumatra.

Tano Batak uses a unique processing method called giling basah which is a traditional method of coffee processing native to Sumatra. In giling basah, or wet-hulled coffee, coffee cherries are picked, pulped, fermented, washed and then sun dried in their parchment. But before the coffee is fully dried, it is sold at market and then the parchment is hulled, still wet, at around 28-32% moisture content. The coffee then finishes drying in greenhouses to a 11-12% moisture content and is then sorted by hand.

This year’s crop has notes of fresh cracked black pepper, woodiness of Cedar, and the rich sweetness of red plum.

Smallholder Farmers, Lintong and Dolok Sanggul, Sumatra, Pacific

Wet-Hulled Typica/Ateng
Black Pepper, Cedar, Red Plum