Blue Batak Bumbu Omniroast

In the highlands of Lintong Nihuta, not far from Lake Toba, grows one of Indonesia’s most distinctive coffees. The region lies on a volcanic plateau formed around 70,000 years ago by the eruption of the supervolcano Toba. The Batak, an Indigenous people of North Sumatra, live on these fertile soils and have grown coffee for generations—usually on small plots of less than one hectare, nestled among diverse mixed crops.

Giling Basah (“wet hulling”) is the traditional processing method typical of Sumatra. After pulping, the beans ferment for about 12 to 24 hours before being hulled while still moist and then slowly dried in the sun. This process gives the beans their characteristic bluish-green sheen—a feature that gave the coffee its name, Blue Batak.

The word “Bumbu” comes from Indonesian and means “spice.” It refers to the typical spicy, earthy aroma of Sumatran coffees, reminiscent of cinnamon, herbs, and dark sugar. Blue Batak Bumbu brings together the volcanic landscape of North Sumatra and the aromatic depth and diversity that make this region so unique.