Blue Batak derives its name from the indigenous Batak people who grow coffee in the north of Sumatra.

Coffee beans are handpicked when ripe and processed by manual pulpers. The wet parchment then is left in plastic bags for 10 to 12 hours for the fermentation process. Then sun dried until it reaches a 25% humidity content. And that’s when wet hulling kicks in, the parchment undergo the hulling process at a very high level of humidity content. Then the ânakedâ beans are dried until they reach the right level of humidity for export, that is 11-13%. All these steps gives Blue Batak a unique cup profile.