Indonesië Raja Batak Bio

As low as €8.75

Justifiably the pride of the Batak people: 'the king of the batak'. Hand-picked, pulped, laid out to dry and selected. A coffee full of spice and complexity.

More Information
Description Full-flavoured coffee, slightly citric with a spiciness of laurel and liquorice.
Origin Indonesia
Brew Guide The Raja Batak is characterised by notes of liquorice, laurel leaf, citrus and tobacco. A coffee that may take some time getting used to, but whose rich nuances you will undoubtedly will appreciate. Raja Batak is a coffee that works well as a caffè lungo, filter coffee and in the cafetière.
SCA score 85,5
Roast date The coffee is at its tastiest from 3 days after the roasting date. Flavours are volatile, store dry and airtight to maintain a high quality taste.

THE KING OF THE BATAK

With eight years of experience as a coffee roaster at Blanche Dael, Dave Christiaans can truly be called a coffee connoisseur. The 35-year old Limburger with Indonesian roots started nine years ago as a technical employee at Blanche Dael and was quickly captured by the craftsmanship. He was always near the machine when the coffee roasters were roasting. Because of his interest and eagerness to learn, Dave soon got a permanent place behind the coffee roaster.

Dave's grandmother was born and raised in Sumatra, which makes roasting Raja Batak extra special. He developed a special roast for this coffee, which brings out Indonesia's sweet and spicy tones to their best advantage. The search for the tastiest coffee and working on products that people enjoy. Then passion comes naturally.

Raja Batak (rashzja bátak) is a coffee with a character from northern Sumatra in Indonesia. The Batak people live on the banks of Lake Toba, which is the reason that they call this coffee the 'King of the Batak'. A characteristic feature of Raja Batak is that it is processed according to the honey process method, whereby a layer of fruit remains on the coffee after the pulp has been removed. Therefore, the initial drying occurs on the farm before being sent to the factory, eliminating the cornea (pergamino). This happens while the moisture level of the beans is still relatively high. The coffee then goes through a second drying stage before it is sorted and prepared for shipment. The method used produces a coffee with rich flavours, which are predominantly spicy. In addition, you will find notes of laurel liquorice, citrus and tobacco.

FACTSHEET
ORIGIN

Plantation: Small-scale plantations
Producer: Farmers from North Sumatra
Region: North Sumatra
Altitude: 1000 - 1600 meters
Processing method: Semi-washed

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