Sumatran coffees are mainly produced by a unique semi-washed process which is sometimes described as "wet-hulled" and is known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual small holding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean when the moisture content is around 35% %The drying is then completed where the seed quickly turns to a dark green colour unique to Sumatra.
Sipangan Bolon - Blue Toba
Located in North Sumatra, in the Regency of Simalungun on the overlooking the shores of Lake Toba is the Sipangan Bolon farmer coop. Lake Toba sits up at 900 MASL and is the largest volcanic lake in the world. The Co-operative compromises of 486 farmers who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay. This soil type combined with the climate allow for the perfect growing conditions of coffee giving the rich and full bodied and smoky coffees associated with the region. The members of the Co-op receive training on tree management looking at the application of pesticides, pruning and picking ripe cherries to assure the best quality possible. Within this farmers also receive training on conservation of the natural environment as well as ensuring safe working conditions for themselves. Once picked the coffee undergoes a 12 hour fermentation process before then being dried for 2-3 days depending on the weather. Once the coffee has reached the 35 - 40 % moisture content, it is then sent for hulling and allowed to dry to the 12% so it can be stored without the risk of rotting. The coffee is then packed into grain pro lined bags ready for shipment.