ACR SUMATRA MUTU BATAK
Ruby red grapefruit, bittersweet cocoa, rosemary.
Mutu Batak is produced by small-holders in the Lintong region located around the southern shores of Lake Toba, the largest volcanic crater lake in the world. The farmers here are Batak, an culturally distinctive indigenous group. The coffee is processed using the wet-hulled method called Giling Basah in the local Bahasa language. With this method the farmer picks ripe coffee cherry, pulps off the skin, ususally lets it sit overnight, then washes it the next day and partially dries it. The coffee at this point still has some of the mucilage atttached to the parchment skin. It is then taken to a coffee processing location at 40-50% moisture content, where they dry it to 25-35% and run it though the wet-huller machine. This machine uses friction to strip off the parchment and the emerging swollen beans are sun-dried on patios down to 11-14% moisture. It is then rested and triple hand-picked for quality before export. This type of process creates a uniquely aromatic coffee.