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The Batak people from Northern and Central Sumatra have been producing coffee around the Lake Toba region since coffee was first brought to Indonesia in the late 1600s. The "Blue Batak" coffees come from a collaboration of a hundred small-holder producers around the end of the lake in the Lintong region, between 1200-1600 meters above sea level. Here, the volcanic soil and wonderful rainfalls contribute to deeply intense coffees with higher acidity levels than other coffees from Sumatra. Java, Jember and Catimor are among the varieties grown in this fruitful region. Blue Batak coffees are traditionally semi-washed or wet-hulled, where seeds still in their parchment are semi-dried, then stripped and fully dried on outdoor patios. Using the wet-hull process allows for a healthy dose of the mucilage, sugars and alcohols to be absorbed into the cell structure of the coffee bean during the drying process.
This process creates the incredibly sweet and heavy-bodied cup synonymous with Indonesian Blue Batak coffee. The beans go from a swollen greenish-white to the hard darker green or bluish beans we see before roasting. As Blue Batak coffee is semi-washed and triple-picked, this careful attention to quality is evident in the uncharacteristically clean and uniform blue-green beans. During the milling process, experienced staff cup the coffees and, using modern equipment, sort the coffee to meet rigid quality standards. This coffee is clean and consistent with sweet blackberry, fresh tobacco, new leather, black pepper and aromatic cedar in the cup.
Available for limited times in small quantities, our carefully curated micro-lots are single origin coffees at their purest. Not only are the beans sourced from one farm, they're sourced from one micro-lot of land on that farm, ensuring a highly consistent flavor and experience. This is a wonderful way to sample the true, amazing potential of coffee. We've selected these lots despite their small quantity because we see something in them that's truly special--and we think you will, too.
True to their name, single origin coffees consist of beans sourced from a farm or community in one, specific region. Seasonal selections from around the world, our line of single origin coffees focuses on the highest quality product from coffee producers who take their work as seriously as we do.
Handcrafted from exceptional single origin coffees, our signature blends are carefully developed in our Hudson Valley roastery to please drinkers day after day, year round.
Offering exceptional flavor to coffee lovers who prefer to go without the caffeine, our Decaf selections stay true to taste with carefully blended, naturally water-processed decaffeinated coffees.
Select this option to receive whole bean coffee that can be ground to your preference just before brewing.
Select this option to receive coffee ground for metal screen brewing devices (e.g., French press).
Select this option to receive coffee ground for percolator or other similar brewing devices.
Select this option to receive coffee ground for flat-bottom filters, such as those used on automatic coffee makers or Kalita Wave brewers.
Select this option to receive coffee ground for cone-shaped brewers such as Melitta, Chemex, or any common pour-over cone brewing device.
Select this option to receive coffee ground for espresso brewing (e.g. espresso machine or stove-top Moka pot).
12oz per week (About enough coffee to brew 10 cups each week.)
12oz every two weeks (About enough coffee to brew 5 cups each week.)
12oz each month (About enough coffee to brew 2 to 3 cups each week.)