Sumatra Lake Toba Coffee Story Starbucks Sumatra coffee beans how much is a pack?

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"the designers of Starbucks Creative Studio regard each Starbucks selected card as a separate work of art," said Ben Nielsen, Starbucks' creative director. "our goal is to focus on the design process as much as possible, because we know how our farmers and bakers invest in these special coffees. When we understand the passion and creativity that designers put into each card, it can infect us. "

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When Ming saw the bean card, he was directly shocked by its color.

I carefully searched the impression of Lake Toba in my mind, and I was deeply impressed.

As a result, Ming feels the need to share it carefully.

01

Toba Lake

Lake Toba is a lake in the Barisan mountains of north-central Sumatra. It is 100km long, 30km wide and 505m deep. Excluding the Samosir island, which is about 50km long and 15km wide in the center of the lake, it covers an area of about 1140 square kilometers. It is also the world's largest volcanic lake, which was created by a massive eruption of Mount Toba 70-75000 years ago.

The unique geographical climate is very suitable for coffee growth.

History of coffee in Indonesia

In the 17th century, the Dutch first transplanted Tibica saplings to Indonesia. Around the 1880s, a large-scale rust destroyed almost all Arabica trees, so it was replanted with Robbins from Africa. To this day, Robaxter still accounts for 90% of Indonesia's total production, and only high-quality Arabica is grown in the higher elevations of northern Sumatra, Sulawesi and Java.

02

Lindong producing area

The Lindong producing area is located on the southwest bank of Lake Toba in Sumatra, which is 1200-1800 meters above sea level. Once upon a time, due to the great increase in demand, coffee farmers switched to higher-yielding Cartimo and Rini. However, the sharp decline in coffee quality has led to an increase in Tibica production.

Starbucks' selection of Lake Toba Sumatra represents the dedication and efforts of 200 coffee farmers.

On the other hand, the unique climatic environment and local atmosphere in the eastern producing area of Toba Lake make the local people create a very unique semi-washing method-wet planing method. Coffee farmers transport the harvested all-red coffee berries to the workshop after noon for peeling and pulping, and then the shell beans are fermented for 36 hours and then dried to the appropriate water content, then bagged and transported to the treatment plant to be shelled. Drying after shelling, machine selection of particle size after drying, and manual selection again after machine selection to ensure that there are no defects after bagging.

Chris von Zastrow, director of agriculture at Starbucks, said: "this is the perfect way to process this coffee bean."

03

Coffee bean information

Origin: Lindong, Sumatra, Asia Pacific

Variety: bourbon

Altitude: 1200 Murray 1400m

Processing method: semi-washing method (wet planing method)

Flavor: herbal, fresh soil, with sweet syrup

Gravita Comprehensive NO.3

On March 20, 2017, the Gravita Comprehensive NO.3 launched by the Bakery in Seattle, USA, is a blend of three beans: Lake Sumatra, Maracadura, Nicaragua and Barinas, Brazil.

The word "Gravitas" means "dignity", "seriousness", etc. The simple herbaceous and earthy flavor of Lake Toba does add color to it.

04

Card design

The design of the card is inspired by the history of Lake Toba. The intense color depicts the shocking scene when the volcano erupts, while the colorful whirlpool in the upper right corner symbolizes the clouds enclosing the Toba volcano. The unique card design is the same as this unique bean, which makes people yearn for it.

The former card design

The difference is that the coffee beans used to be Lasuna and Katimo, with flavors of cedar spices and sweet fruits.

05

Brewing and sharing

① Vietnam Didi Coffee, you can refer to du Niang.

② Chemex

45 g powder, the ratio of water to powder was 16 g, the ratio of water to powder was 16, and the time of stewing was 90 g (the time of water injection was 30 s), the second time of water injection was 500 g, the waiting time was 30 s, the third time of water injection was 720 g, and the total time of 3min15s was cut off.

Description: low acidity, heavy alcohol, herbaceous and earthy flavor, sweet syrup, smooth and delicate taste, obvious creamy taste and long aftertaste.

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