The Mutu Batak is a name descriptive of the quality of the Batak people. The growers own small farms around Lintongnihuta which rests on the edge of Lake Toba, the largest volcanic lake in the world! The volcanic soil around the caldera, high elevations and favorable weather provide the perfect terroir for growing excellent quality coffee.
Each small farm has their own wet-mill where coffees are depulped and fermented in water overnight before being washed. The washed parchment is then surface-dried on a patio or greenhouse before being delivered to a larger collection point where the parchment is removed from the coffee while the seed inside is still relatively wet. Locally known as “Giling basah” this is where the processing name “wet-hulled” comes from.
The coffee is “triple picked” which is the most rigorous form of hand-sorting. The coffee is manually inspected three times and defects are picked out during each pass. Screen and density sorters are also used at the mill prior to bagging and exporting.
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