Sumatra | Koperasi Kopi Toba Co-op // Raja Toba

The Cup

Sweet & creamy, earthy, cacao, herbal.

Roast

Med-Dark

Region | Sumatra

Variety | S-Lini, Red Caturra

Process | Semi Washed

Grade | Grade 1, Triple Picked

Koperasi Kopi Toba Co-op

Coffee cultivation in Indonesia has a 300-year-old history that has been significantly influenced by colonization. Consisting of more than 18,000 islands, only around ten major islands have emerged as coffee-producing regions. Around 92% of coffee production is managed by small-scale farmers who employ traditional methods such as the semi-washed (also known as wet-hulled) processing technique.

This coffee comes from Indonesia’s largest island: Sumatra. In the north, one can find Lake Toba—a lake that not only measures 100 km in length but also reaches 550 m in depth. Nestled amidst the mighty Bukit Barisan mountain range, several volcanoes nourish the soil and contribute to lush, verdant jungles. At an elevation of around 1,000 m lies the village of Sipangan Bolon, located north of Lake Toba. The village is home to more than 500 farmers who are members of the Koperasi Kopi Toba Cooperative. Within the organization, farmers receive training in various agricultural techniques, including improvements in seeding and planting, as well as environmental practices that are part of ongoing innovation efforts.

Consistently producing high-quality coffees is the primary goal of this cooperative. The brand “Raja Toba” stands for exactly that: a consistently well-cultivated coffee known for its signature spicy notes.

The lot underwent wet-hulling, a unique processing method in Indonesia that involves hulling the depulped coffee beans when their moisture content is around 30%. This process has a significant impact on cup quality: acidity tends to decrease while the body increases. Raja Toba is also triple-picked—sorted and cleaned three times for optimal quality. The result is a vibrant cup with bright acidity, a structured body, and classic spice notes.