Sumatra Mandheling Mutu Batak

Big sweet flavors and rustic aroma, Mutu Batak yields flavors of brown rice syrup, palm sugar, cacao nibs, peet, licorice root, citrus peel, and warming spice. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date October 2018 Arrival
Lot size 40
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, TimTim
Grade Peaberry
Appearance 1+ d/300gr, 16-19 Screen - this is Sumatra, meaning you should expect damage like insect holes, broken beans, and more. That said, this is much cleaner prep than your average Gr.1 Mandheling, which is not only visually noticeable, but has an impact on cup
Roast Recommendations City+ to FC+ to Vienna. See my notes about the intensity.
Recommended for Espresso Yes

"Mutu Batak" comes from the growing region of Lintong in Northern Sumatra near the shores of Lake Toba. Lintong coffees are from Sumatra, the island that is politically and geographically part of Indonesia. Lintong Nihota is the town that has become synonymous with the entire southern part of Lake Toba area. Lake Toba defines the landscape of the area, the largest volcanic crater lake in the world, and the result of the largest volcanic event on earth in the last 25 million years! It is huge, and the coffees from the north and eastern shores are quite different from the Lintong coffees. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. This coffee is part of a somewhat unlikely joint venture between a Costa Rican farmer and an Indonesian coffee exporter. Together, they see to it that the coffee is carefully selected and separated by quality, then double hand-picked during the milling process. The result is a visibly superior overall sort, and a surprisingly clean Lintong cup. This coffee works at a wide range of roast, with great sweetness and the complex forest and herbal notes of the Lintong terroir. It might go against common sense, but I find Sumatras like this more complex in the lighter roasts than in the usual darker roasts they receive. The main reason is that many commercial roasters use color and surface texture as indicators of roast level. They roast coffee until the bean looks attractive. With a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and variegated bean color evens out, and (I think) you may have gone too far at that point. This is a Sumatran coffee, meaning you should expect damage like insect holes, broken beans, and more. That said, this is much cleaner prep than your average Gr.1 Mandheling, which is not only visually noticeable, but has a positive impact on cup quality too. Read more about Sumatran coffee processing HERE.

Mutu Batak is a potent smelling coffee, and the dry grounds give off sweet burned sugar notes, with dried fruit accents. The wet aroma is marked by smells I tend to associate with Lintong coffee, rustic rice syrup sweetness and green mossy smells, intensely sweet in both light and middle roasts. City+ roasts are sure to yield a cup with rustic appeal, pungent palm sugar-like sweetness, interesting earth tones, and a sort of peet/scotch accent note. A mild acidity peeks through as well, citrus is where I wound up in my notes, but that may be partly due to the accompanying citrus rind accents. It would be a stretch to call this coffee "bright", but well worth noting as the harsh process method often strips away any chance of acidity impression. Bitter cacao emerges as the coffee cools down, and are most prominent in darker roasts, as is a squash-like flavor that in concert with dark sugars and a warming spice accent gives off a bean pie filling flavor. Full City+ roasts yield intense bittersweetness, one that I fully endorse! Sweetness comes through loud and clear in these 2nd snap brews, offsetting bittering roast tones, and hints at licorice root in the finish. We recommend letting this coffee rest for at least 24 hours, if not 48.