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Sumatra Raja Batak Peaberry

A complex and intense brewed coffee, malt syrup, ginger and burdock root accents, natural dried apricot, bold bittersweet cocoa tones, and sweet tobacco. Immense body, lasting finish. City+ to Vienna. Good for espresso.
Out of stock
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date May 1 2017
Lot size 35bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, TimTim
Grade Peaberry
Appearance .7 d/300gr, 15 PB Screen
Roast Recommendations City+ to FC+ to Vienna. See my notes about the intensity.
Weight 1 LB
Recommended for Espresso Yes
"Raja Batak" comes from the growing region of Lintong in Northern Sumatra near the shores of Lake Toba. Lintong coffees are from Sumatra, the island that is politically and geographically part of Indonesia. Lintong Nihota is the town that has become synonymous with the entire southern part of Lake Toba area. Lake Toba defines the landscape of the area, the largest volcanic crater lake in the world, and the result of the largest volcanic event on earth in the last 25 million years! It is huge, and the coffees from the north and eastern shores are quite different from the Lintong coffees. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. This coffee is part of a somewhat unlikely joint venture between a Costa Rican farmer and an Indonesian coffee exporter. Together, they see to it that the coffee is carefully selected and separated by quality, then double hand-picked during the milling process. The result is a visibly superior overall sort, and a surprisingly clean Lintong cup. This coffee works at a wide range of roast, with great sweetness and the complex forest and herbal notes of the Lintong terroir. It might go against common sense, but I find Sumatras like this more complex in the lighter roasts than in the usual darker roasts they receive. The main reason is that many commercial roasters use color and surface texture as indicators of roast level. They roast coffee until the bean looks attractive. With a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and variegated bean color evens out, and (I think) you may have gone too far at that point.
The sweetness smelled in the dry fragrance has the pungency of black strap molasses with peppery tobacco accents. Both City+ and Full City roasts have potent sweetness, mixing syrupy fruit smells with rustic bittersweetness. The wet aromatics are more pungent and a little herbal, with a bittersweet smell of chocolate brownie mix, and sweet earth notes on the break. The cup is complex, malt syrups with ginger and burdock root accents as it cools. A note of dried natural apricot comes up as you move through the cup, engulfed by intense bittersweet chocolate syrup flavor in the finish. Full City roasts have a concord grape note up front, replete with retronasal appeal, along with roasted cacao nib, mild pipe tobacco, and hickory smoke finishing accent note. This coffee's body is immense, so viscous and syrupy. Add to this a muted acidity level, and you have the makings for a wonderful espresso blend component, or even single origin. This is a Sumatra that shows well in light roasting, even at City roast, however my favorite brewed cup was in the City+ to Full City roast range, where earth tones find balance among rustic syrupy sweetness. I also prefer letting this coffee rest for a couple days before drinking, allowing the flavor notes to coalesce.