KEBUN GALLA

Description

Amid the lush & humid Sumatran hills in Northern Sumatra, we find Voster Hutamabarat, who has been breaking free from tradition to forge a sustainable future based on quality. “Wet Hull” is the norm in Sumatra, which basically means the coffee is dried without the parchment to speed up the process. This results in some of the earthy & funky flavors associated with Sumatran coffee but is not a quality-focused process. Fully drying the coffee in the parchment takes longer, but results in a more true representation of the terroir and variety. 

Voster has been fully drying his coffee for a few years. We are very excited to be his partner in this pursuit to change the Sumatran coffee culture. The coffee he is producing gets better every year. It’s exceptionally clean with familiar notes associated with Sumatran coffees of the past but much more depth of flavor.

This is Kebun Galla: Baking Spice, Dried Apricot, and Groundbreaking.