INDONESIA Sumatra Raja Toba Gr 1 Triple Picked
Description
Roast Profile: Suitable for both espresso and filter brewing.
Grind: Whole beans (standard delivery).
Recommended Degassing Period:
- Espresso: 10–14 days after roasting
- Filter: 7 days after roasting
To ensure maximum freshness, KESTAR COFFEE roasts every coffee to order. By default, all coffees are shipped as whole beans in premium packaging equipped with a one-way degassing valve to preserve freshness and aroma.
If you would like your coffee ground, please specify your preferred brewing method in the "Order Comments" section before completing your purchase (e.g. espresso, filter, moka pot, Turkish coffee, French press, etc.).
PROCESSING: Wet Hulled; SCA Score: 84.5 pts.
Flavor Profile: Delicate and citrusy, with notes of black tea and blood orange.
In the heart of the mountainous region surrounding the legendary Lake Toba, in the north of the island of Sumatra, Koperasi Kopi Toba brings together more than 500 small coffee producers from the village of Sipangan Bolon and the surrounding areas. The farms are located at altitudes of approximately 1,100–1,280 meters, in a spectacular volcanic landscape where fertile soils and a tropical climate create ideal conditions for growing Arabica coffee.
The cooperative was established with a clear objective: to continuously improve coffee quality and support the producer community. Farmers receive support and guidance regarding cultivation, farm management, and sustainable agricultural practices, thereby contributing to the long-term development of local production.
Coffee from this region is appreciated for its rich body, delicate acidity, and aromatic complexity, characteristics representative of coffees from Sumatra. The volcanic soils, altitude, and climate of the region contribute to the development of dense beans with a deep and expressive profile.
An important element of the local tradition is wet-hulled processing, a method specific to Indonesia. During this process, the parchment is removed while the beans still have a relatively high moisture content. This technique contributes to the development of a full body, moderate acidity, and the distinct, deep, and slightly spicy character associated with Sumatran coffees.
For the Raja Toba lot, attention to quality is taken a step further through a three-stage selection process – Triple Picked. The beans are carefully sorted to obtain a lot that is as uniform and clean as possible, highlighting the coffee’s natural character.
In the cup, the coffee reveals a rich, velvety, and complex profile, with notes of dark chocolate, cocoa, nuts, spices, and brown sugar, complemented by subtle nuances of wood and aromatic herbs. The generous body and delicate acidity create a balanced experience, with a long and pleasant finish.