Tiga Raja, Sumatra
Small holder farmers in and around the region of Simalungun in Sumatra supply the coffee to the small, specialty-focused Tiga Raja Mill. The Simalungun region has long been an agricultural powerhouse and its location north eat of lake tobacco means it is rich in volcanic soils, temperate/table climates and a range of altitudes which are perfect for growing sumatran coffee. After years exploring Sumatra and this unique growing region, we feel that this coffee is set to redefine the Sumatran flavour profile via a quality parchment supply network and careful Mill practices tailored to small scale, specialty production.
The Tiga Raja Mill is a small, specialty mill based in the region of Saribu Dolok in Simalungun. The mill operates in partnership with a local parchment supply network and carefully selected mill operators who have vast knowledge and are attuned to the expectations of both specialty roasters and coffee consumers. This partnership both refines the supply chain and reduces the number of middle men (who take a cut from the parchment price instead of it going to the farmer).
Coffee supplied by the parchment network attracts an above-market rate for those farmers who are willing to produce ‘super parchment’. This local term has been developed to separate the parchment supply network into profiles and indicates a higher standard of farmer production quality. Using super parchment ensures that we handle the best possible coffee from the start of the process and that we are encouraging and rewarding farmers who produce parchment of the highest standard. In contrast to the more familiar and general coffee which comes out of Sumatra (which takes as much regional volume as possible and processes it later, profiling, grading and blending to regional taste), our Tiga Raja mill operates from selected suppliers and regions, further adding traceability in a small holder landscape where coffee region identification is often unheard of.
Both the parchment supply network and mill are actively involved in educating farmers about how to achieve super parchment quality and offer incentives to increase quality and produce super parchment that is based on sustainability and thus fights the short term, cash crop mentality.
Further to the economic advantages to our parchment suppliers and farmers offered by this focus on super parchment incentives, we also have unprecedented control over the processing of this coffee. As specialty producers, the Tiga Raja mill operators have extensive knowledge about the preparation and processing of Sumatran parchment coffee for the specialty industry. From starting with higher quality parchment to detailed control over mill-owned localised processing (which focuses on quality over quantity), the Tiga Raja mill has established a very rare and special project in Sumatra that will continue to push the boundaries for all aspects of Sumatran specialty coffee.
Juicy-rich molasses body, orange rind, dark chocolate and cocoa bitters, pepper with a long saturated finish.
|Region||Silimakuta, Dolok Silau and Pematang Purba|
|Town||Simalungun, Mill is located in the sub region of Saribu Dolok|
|Farm / Farms||Multiple Small Lots from Silimakuta|
|Altitude||1300 - 1400 masl|
|Variety||Sigarar Utang (Tim Tim, Bourbon/ Typica cross), S795 (Typica), USDA762 (less common Typica originally from Ethiopia), Onan Ganjang (Bourbon and S795 cross), Sumatran Typica|
Wet hulled via Tiga Raja Mill.
|Drying||Typically a three stage process: Parchment is patio dried by small holders to 50%, then shade/ patio dried to 20-30% at the Simalungun mill (still in parchment prior to wet hulling) and then dried further to 11-13% for export post specialty grading|