Sumatra Lake Toba Samosir Honey

Light Roast

Strawberry Yogurt · Peach Preserves · Lime Hard Candy

Sumatra Lake Toba Samosir Honey

As always, we are excited about our current McLaughlin Reserve release! This coffee is a juicy and fruity honey-processed coffee from the the Toba Samosir regency in Sumatra, Indonesia. This special release coffee is vibrant and syrupy with a medium body. It has a candy sweetness, a fruity tang, and low bitterness. We chose this coffee for its fruit-forward flavor profile and we feel this coffee is a wonderful representation of our McLaughlin Reserve line. 

The cup starts with the sweet tartness of strawberry yogurt. The tartness quickly fades and is replaced by denser notes of peach preserves. The sweet peach notes linger to the finish and then fade into a light lime hard candy sweetness. The boldness of flavor in this coffee is fascinating. It starts soft, intensifies in the middle, then lightens again at the end. This complex, fruity coffee is very different from your typical Sumatra and we are excited to share it with you. 

This unique Sumatran coffee will be available for about a month, so be sure to take advantage of this limited time offering!
$19.00 USD
$19.00 USD $19.00 USD
Weight
Grind
In stock

Pickup available at Emeryville Roastery

Usually ready in 24 hours

Sumatra Lake Toba Samosir Honey

10 OZ / Whole Bean

Emeryville Roastery

Pickup available, usually ready in 24 hours

6355 Hollis St
Emeryville CA 94608
United States

+15104282951

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Region

Toba Samosir Regency, Northern Sumatra Province, Sumatra, Indonesia

Process

Pulped without water, fermented for 24 hours, and sun dried on patios prior to wet hulling (giling basah)

Variety

Caturra

Elevation

1200 – 1400 masl
Origin information

Tradition runs deep in the District of Lintong Samosir where coffee is grown along the southern shores of Lake Toba, which was formed by a supervolcano and reaches depths of more than 1600 feet. The Lintong growing region, located in the province of North Sumatra on the island of Sumatra, is renowned among coffee experts for its cup profiles and classic Indonesian style of coffee cultivation and processing. This Lintong selection is no exception. The coffee was cultivated and harvested from more than 300 producers with farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely of coffee income to support their families.


With Indonesian coffees, half the battle is overcoming logistical
challenges like rugged roads and unpredictable torrents of rain.  Sehati Berkah Utama, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.  Sehati Berkah Utama also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.

Each producer carefully sorts their harvested cherries before delivering to a central mill where the coffee is depulped and fermented overnight. Then the coffee is laid out on patios to dry without washing off the mucilage. This process is called the honey or pulped-natural style, a process common in other origins, but rarely used in Indonesia. 

There are many different varieties of coffee in the world. It is generally believed that Ethiopia is the birthplace of coffee and that the Typica variety is the origin of countless varieties that exist today.

When coffee trees are transplanted and grown elsewhere, new varieties become established. These alterations can occur naturally by mutation or be cross-bred into hybrid varieties. Hybrids are crafted to utilize the most desirable characteristics of multiple coffee varieties, such as: disease resistance, drought tolerance, crop yield, tree height and most importantly flavor.

Measured in meters above sea level (masl), elevation is a contributing factor to a coffee's flavor profile and production. As elevation increases, you get cooler nights and sunny days which are beneficial for the trees and result in longer growth times. Additionally, at higher elevation, the volcanic soil tends to be more pure and contains a better concentration of minerals that coffee trees love. With slower development and nutrient rich soil, you get greater intensity of flavors in the final product.

About McLaughlin Reserve

McLaughlin Reserve is a limited time offering that we release quarterly. Each lot in our McLaughlin Reserve collection has been carefully selected for its outstanding quality and unique flavor profiles.

To ensure that these small lot coffees shine, we roast them light, bringing out the best in each origin. This delicate approach to roasting highlights the exceptional flavors that define McLaughlin Reserve

Learn more about McLaughlin Reserve here

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