Toba

Country: Indonesia (Sumatra)
Altitude: 1400 m
Variety: Typica
Process: Wet Hulling
Roast Level: Medium

Tasting Notes

Tropical Fruit - Lychee - Sweet

A Closer Look at Toba

Toba combines Sumatra’s traditional wet-hulled process, locally known as Giling Basah, with an experimental lychee fermentation. After depulping, the coffee undergoes controlled fermentation with lychee extract before being partially dried and hulled while the beans still retain a higher moisture content. Drying then continues until the target moisture level is reached. Wet hulling is closely associated with Sumatran coffee and developed largely in response to the region’s humid growing conditions.

This processing shifts Toba away from the heavier profile commonly associated with Sumatra, bringing forward high sweetness, lychee, and tropical fruit. The result retains the body expected from the origin while introducing a brighter, more aromatic fruit character.