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HomeCoffeesSumatra Mutu Batak
Indonesia

Sumatra Mutu Batak

Wet-hulled Bergandal, Sidikalang, Hibrido de Timor, Linie S, S-288, S-795, Rambung, Java, USDA, Caturra, Catimor, grown at 1000 to 1300 masl

Roasted by Klatch Coffee

Recently sold out· checked 1 Jul
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

94/ 100

Outstanding · SCA 90+

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryKlatch Coffee· Los Angeles, USA
Locality & CountryLintong Nihuta, Indonesia?
Producer—
ProcessWet-hulledMost coffee in Sumatra is grown between 2,500 and 5,500 feet and nearly all coffee is grown by smallholders coffee farmer. Virtually all Sumatran coffee is wet hulled, a process known as “giling basah”≈
Harvest—
Altitude1000 to 1300 masl✓
VarietiesBergandal, Sidikalang, Hibrido de Timor, Linie S, S-288, S-795, Rambung, Java, USDA, Caturra, Catimor✓
Roast—
Tasting notescacao, cedar, bell pepper, lavender floral✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • cacao
    Nutty/Cocoa
  • cedar
    Other › Papery/Musty
  • bell pepper
    Spices › Pepper
  • lavender floral
    Floral

Supply Chain

  1. Locality & Country

    Lintong Nihuta, Indonesia

  2. Roastery

    Klatch Coffee

  3. Coffee· viewing

    Sumatra Mutu Batak

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSumatra Gayo EspressoSumatraBrazil Agualimpa Kent H 150GSumatra Mandheling MenagoldSumatra Lintong Single Origin CoffeeSumatraSame variety, exploredBergandal3Sidikalang3Linie S3S-79514Similar flavour profilecacao, cedar, bell pepper289Same processWet-hulled24From the same originIndonesia695More from this roasterKlatch Coffee39 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWet-hulledAltitude1000 to 1300 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability