Indonesia Sumatra Arabica Raja Toba Gr.1 Triple Picked, Organic
|Unit of Measure
|bags of 60kg
|Red Caturra & S-Lini (S-794)
|Grade 1, triple picked
|Koperasi Kopi Toba Cooperative
Coffee cultivation in Indonesia holds a 300 year old story which has been significantly influenced by colonization. Consisting of more than 18,000 islands, only around ten major islands emerged as Indonesian coffee producing regions. Around 92% of coffee production is controlled by small-scale producers who employ traditional methods like the semi-washed (also known as wet-hulled) processing technique.
This coffee comes from Indonesia’s biggest island: Sumatra. Right in the north, one can find Lake Toba, a lake which not only measures 100 km in length, but also a 550 m in depth. Nestled amidst the mighty mountain range of Bukit Barisan, several volcanoes nourish the soil and contribute to verdant jungles. On an elevation of around 1,000 m the village of Sipangan Bolon is located in the north of Lake Toba. The village is home to more than 500 farmers who are members of the Koperasi Kopi Toba Cooperative. Within the organization, the farmers are trained in several agricultural techniques: improvements in seeding and planting as well as environmental practices are part of their constant innovation processes.
Consistently producing high quality coffees is the overall goal of this cooperative. The List & Beisler brand name “Raja Toba'' stands for exactly that: a constantly exceptionally-well cultivated coffee that strikes with its typical spicy notes. We are proud to offer you our organic Indonesian specialty from the steep shores of Lake Toba.
Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.
Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.
After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.
As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.
|Sumatra, Java, Sulawesi, Flores, Bali
|900 – 1,800 masl.
|Typica (and derivatives), Tim Tim, Ateng, Onan, Ganjang, S795, Ateng
|Sep – Dec (Sumatra), Jul – Sep (Java), May – Nov (Sulawesi), May – Sep (Flores), May – Oct (Bali)
|Smallholders and plantations
|AVERAGE FARM SIZE
|0.5 – 5.5 ha
|YEARLY PRODUCTION (IN 60KG BAGS)