Sumatra Coffee
Indonesia is located within an ideal geography for coffee plantations. In the highlands of Sumatra the cool climate and rich volcanic soils are perfect conditions for growing extremely good coffee. “coffea arabica” and “coffea carnevora” also known as Arabica and Robusta are both classic coffee beans. The trees are grown organically and can be seen all around the area of Lake Toba.
After trying to roast the beans traditionally on a fire in a big wok we found the result of freshly home roasted coffee very satisfying compared to local ground coffees that are often mixed with cheap supplements like husks or corn. We increased the roasting technique with a high tech tool that works with hot air and brings a great result of very evenly roasted beans.
- Special blend
For our special blend we hand sort the local beans, sundry and roast them freshly every couple of days. We found out a roasting grade of dark city roast and a harmonic mixture of Arabica and Robusta that has a chocolaty flavour and a full body. It makes a nice crema and got a rich aroma
- Kopi Luwak – Civet coffee
The famous aromatic civet coffee is a unique speciality of Sumatra’s coffee areas since it has been eaten by the nocturnal wild cat and fermented in it’s digestive tract. Only the fleshy peel is dissolved inside the cat, the whole bean comes out in the hard white shell with the result of a beautiful coffee with very low acid and low caffeine .
- Peaberry
Some coffee cherries only contain 1 bean with a roundish shape that develops a very full coffee flavour and also is higher in caffeine.
Since we are selecting by hand we sort those out carefully and roast them to a city roast grade.