Indonesia Tapanuli – wet-processed green coffee (1 kg)

Origin: Tapanuli, northern Sumatra
Producer: Small farmers in the region
Growing altitude: 1,000–1,600 meters above sea level
Varieties: Typica, Catimor
Process: Wet milling (semi-washed)
Harvested: 2025

In the Tapanuli Highlands of northern Sumatra, in the shadow of the pristine Batang Toru Forest, smallholder farmers grow their coffee in one of the island’s most remote and biologically diverse environments. Batang Toru is something of a scientific sensation: it is home to the Tapanuli orangutan, which was classified as a distinct species as recently as 2017—the world’s rarest great ape. The fact that the coffee grows alongside such an ecosystem is more than just a curiosity. The shade trees, high humidity, and wild, mineral-rich soil shape the beans in a way that gives the coffee from this region distinct traces of its surroundings—rougher, deeper, and more earthy than most other origins.

This lot consists of Typica and Catimor varieties, grown at altitudes between 1,000 and 1,600 meters, and processed using the giling basah method—the semi-washed process that is virtually unique to Sumatra. What distinguishes this process from conventional wet processing is, above all, that the parchment layer is removed at a significantly higher moisture content than normal, while the bean is still soft. It is this step that gives green coffee from Sumatra its characteristic dark, bluish-green color—and lays the foundation for the deep, earthy flavor profile that makes this coffee impossible to confuse with anything else. The green coffee is carefully sorted, has good density, and is best enjoyed when dark-roasted. We roasted it ourselves for both filter and espresso —and that’s exactly how we recommend you enjoy it.

When dark-roasted, Tapanuli shows its very best: a large, syrupy-thick cup with rich body and a long, lingering aftertaste. Dark chocolate and cocoa dominate, flanked by earthy herbs and a faint hint of tobacco. It’s a deep, rich, and warm cup—a green coffee for the home roaster who knows what they want and appreciates when an origin dares to be uncompromising in its character.

This green coffee arrived at the roastery on February 3, 2026, and is from the 2025 harvest.