Huta Raja Collective

Huta Raja – The King Village

A small group of farmers clustered together near our home in Pematang Purba 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.

In 2019 we offer ®Nira Yeast fermentation to the double soak and full wash processes, it’s amazing! Our farmer group leaders, Ralen, Joel and Pardamuan continue to serve their community and the farm families who grow and supply cherry for L&LO. We appreciate the patience and support from our Roaster Partners, Thank You! Your partnership makes a difference.

Standard Micro Lots Available Now from Current Crop

Minimum Purchase 30kg

™HRC Full Wash Nira | Dry Hull | Triple Pick @158,000/kg Available Now
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: March & April 2019
Process: Fully Washed | Dry Hull
Bean size is Screen 17-15
Moisture: 11.5% +/- (.5)
Selective harvesting followed by cherry selection before pulping. Single fermentation bath with our ®Nira Yeast overnight before fully 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.

™HRC Double Soak Nira | Dry Hull | Triple Pick @180,000/kg Available Now
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: March & April  2019
Process:®Nira Yeast Fermentation | Double Soak | Fully Washed
Moisture: 12% +/- (.5)
Selective harvesting followed by cherry selection before pulping and parchment selection after pulping. A new Nira/Yeast fermentation results in a complex bouquet of fragrance and flavors. 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 4 weeks. Machine hulled and sorted for near 0 defect. Rested in Grainpro bags.
Cupping Notes: Complex. Clean. Toasted Almonds and Sweet Malt Whiskey & crisp apple upon cooling; mellow acidity; tea like body; Soft Rounded mouthfeel. Balanced.

™HRC Dry Natural | Triple Pick @250,000/kg Available Now | 93 Points on Coffee Review Tasting Report for April, 2019 
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: 5 members
Group Leader: Pak Pardamuan
Harvest Months: February & March 2019
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 floral; Juicy acidity; light body; Creamy mouthfeel. Long, sweet finish.

Specialty Size Lots | Seasonal

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

Machine sorted and hand sorted to near 0 defect; screen 15-17

Cupping notes: Bright, Sweet, Complex flavors of citrus, brown sugar, lemongrass, roasted nuts. Excellent espresso layer to heavier blends to create a cleaner yet more complex profile.

NON Specialty Lots | Seasonal

Non Standard Grade 5 | Wet Hull or Dry Hull @45.000/kg Please check for availability.

This work horse is ready for all your dark roast house blends. Notes: Sweet Tobacco and Dark Chocolate notes; Savory mouthfeel and Tomato like acidity.