(NEW) SUMATRA Kardon & Yulinda (FILTER)

Such a clean and soft, yet chocolatey style, coffee. Think of creamy chocolate and chewy coconut bars. A hint of sweet and juicy plum and oolong tea brings perfect balance to this cup. 

PRODUCT DETAILS:

roast profile: FILTER 
tasting notes: CHOCOLATE - SWEET PLUM - COCONUT BAR

origin: SUMATRA
location: LINTONG, LAKE TOBA
producer: 200 SMALLHOLDER FARMERS (WIDOWS)
coop: KARDON & YULINDA
varietal: SIGARARUTANG, LINI S795, ANDUNGSARI
process: WET-HULLED
elevation (MASL): 1400-1450

ABOUT THE PRODUCER:

Lintong refers to a specific area to the south of Sumatra’s Lake Toba. Apart from Dutch plantations in Aceh, this was where specialty coffee came first in Sumatra. Here our partner Crop to Cup found a Tokeh named Kardon who collects from a group of 200 widows. Tokeh's are men in the community who are the link in the supply chain between village farmers and the exporters. He keeps their coffee separate.
While the widows’ families have been in coffee for over 200 years, they often face a knowledge gap after their husbands pass away. Kardon and his team, with the support of Crop to Cup's Sumatra-based staff, assist these farmers with training. They teach farming practices and first-stage coffee processing.

Kardon and his wife Yulinda, who manages the books, receives wet parchment from each producer. They further dry and hull it down to green beans. They do this in two locations around Dolok Sanggul, near the south shore of Lake Toba.

ABOUT THE PROCESS:
Traditional Sumatran wet-hulled also called Giling Basah (and semi-washed & semi-dried. Farmers pulp, ferment (in bags for 12 hrs) and dry for 3-4 days on their own farms, before pick up by the collector, Kardon. He then “wet hulls” the wet parchment down to green bean and patio dries for additional few days to export level.