This lightly roasted, wet-hulled caturra has a notably sweet aroma of caramel, Concord grape, and Swiss chocolate. When sipped, the caramel note follows through, along with a sweet-tart note of red grapefruit and wild strawberry acidity. The body is round, bordering on juicy, with a slightly dry finish of walnut and sage.
Producer: Samuel Sihombing
Farm: Sidikalang PODA Coffee Group
Region: Lake Toba
Altitude: 3,900-5,500 feet
Notes: Caramel, Concord Grape, Sage
Sourced and exported by Trabocca.
This coffee is produced by the Sidikalang PODA Coffee Group. Our friends at Trabocca have spent time with their leader, Samuel Sihombing. They have this to say about the collective:
"Samuel’s group of smallholders live among the tropical forests and own between 0.5 and 1 hectares. Coffee trees are mingled with vegetables, chili plants, orange trees, cabbages, tomatoes, and cedar trees—a concept they copied from the Tagenon farmers. Within the Sidikalang PODA Coffee Group, you find people from the Pakpak, Toba, and Java tribes—either Muslim or Christian, all working together.
'The members of the Sidikalang PODA Coffee Group are beginning to trust coffee to provide a better income than other crops. Although this awareness process takes time and needs to prove itself,' Samuel Sihombing explains.
Samuel’s mission is three-fold: 1) cultivate the best specialty coffee of the Dairi and Pakpak Bharat districts, 2) get a better price for the smallholders so that they trust the impact of specialty coffee, 3) and make sure that their coffee won’t blend with other batches—for instance in Medan, where buyers pay a low price for his yield and mix it with conventional batches."
What you need to know about Indonesian "wet-hulled" coffee.