Huta Raja Collective

Huta Raja – The King Village

A small group of farmers clustered together near our home in Pematang Purba [translates to Ancient Territory] represent the coffees of Huta Raja Collective.What started as a single family farm adoption in early 2014, grew into a group of families and then the entire village.

We are proud to offer their coffee through our new wet mill facility this season. Larger and more varied micro lots from cherry will be available. Please see our current and future listings on this page and our sales page. The early 2018 season is finished. We are now in the dry season or “fly Crop” season. Our farmer group leaders, Willy, Joel and Pardamuan have done a great job for us and the farmers we source from. We appreciate the patience and support from our Roaster Partners this season. Thank You! Your partnership makes a difference.

End of Season Specialty Lots

Huta Raja AA | Washed Dry Hull [Screen 19] @180.000/kg

Huta Raja Peaberry | Washed Dry Hull [+85% PB] @180.000/kg

End of Season NON Specialty Lots

Huta Raja B | Washed Dry Hull [Screen -15] @85.000/kg

Exchange Grade 3 | Wet Hull or Dry Hull @65.000/kg
Non Standard Grade 4 | Wet Hull or Dry Hull @55.000/kg
Non Standard Grade 5 | Wet Hull or Dry Hull @45.000/kg

Standard Micro Lots Available All Year

Minimum Purchase 30kg

Washed | Dry Hull | Triple Pick @118,500/kg
Origin: Kab. Simalungun | Kec. Pematang Purba | Desa; Huta Raja/Tiga Runggu
Elevation: 1350-1450 masl
Varietal: Sigarar Utang; trees are minimum 5 years up to 10+ years old
Farmer Group: 15 members
Group Leader: Pak Joel
Harvest Months: July-August 2018
Process: Semi Washed | Dry Hull
Bean size is Screen 17-15
Moisture: 11.5% +/- (.5)
Selective harvesting followed by cherry selection before pulping. Single fermentation bath overnight before semi washing the mucilage. Parchment is dried on raised beds outside and inside covered greenhouse for 3 weeks. Machine hulled and sorted for near 0 defect. Rested in Grainpro bags.
Cupping notes: Complex; Caramel and brown sugar notes; Chocolate; Dark fruit; tangy acidity; medium body; juicy mouthfeel. Lingering sweet finish.

Kenyan Style Double Soak | Dry Hull | Triple Pick @152,000/kg
Origin: Kab. Simalungun | Kec. Pematang Purba | Desa Huta Raja
Elevation: 1450 masl
Varietal: Sigarar Utang; trees are minimum 5 years up to 10+ years old
Farmer Group: 15 members
Group Leader: Pak Pardamuan
Harvest Month: June 2018
Process: Fully Washed | Double Soak
Moisture: 12% +/- (.5)
Selective harvesting followed by cherry selection before pulping and parchment selection after pulping. Typical Kenyan process of two separate fermentation baths over 48-hour period. Parchment is soaked twice and mucilage is fully washed before drying on raised beds outside and inside covered greenhouses for 3 weeks. Machine hulled and sorted for near 0 defect. Rested in Grainpro bags.
Cupping Notes: Complex. Clean. Fruit and Floral notes; crisp lemony acidity; medium body; sweet caramel finish; Rounded mouthfeel. Balanced.

Dry Natural | Triple Pick @220,000/kg
Origin: Kab. Simalungun | Kec. Pematang Purba | Desa; Huta Raja/Tiga Runggu
Elevation: 1350-1450 masl
Varietal: Sigarar Utang; trees are minimum 5 years up to 10+ years old
Farmer Group: 15 members
Group Leader: Pak Joel
Harvest Months: June-July 2018
Process: Dry Natural
Moisture: 11% +/- (.5)
Selective harvesting, followed by further selection during drying process. Dried on raised beds outside and inside covered greenhouse for 6 weeks. Machine hulled and sorted followed by hand sorting for near 0 defect. Rested in Grainpro bags.
Cupping notes: Complex and clean; Berry; Plum; brown sugar; honey; Juicy acidity; light body; Creamy mouthfeel. Long, sweet finish.