Blue Bianca
Dried Apricot, Ruby Grapefruit, Milk Chocolate, Malt
Brews Calling
Ratio: 1:2
Dose*: 22g
Yield: 44-46g
Time: 28-32s
*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.
Owner
Country
Region
Altitude
Process
Smallholder growers
Indonesia
Dolok Sangul, Sumatra
1400m
Wet Hulled
Body
Acidity
Sweetness
Roast Degree
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Coffee with a distinct bluish-green colour that inspired its name is grown at around 1400 masl by smallholding farmers. Its story began with Old Lady Lumika who was often spotted searching the local markets for parchment with a keen eye for quality. Her family continues running the business with their own processing facility until today, honouring the legacy of Lumika’s highest standards.
The plantations scattered over the highland plateau of Onang Ganging are small, averaging 0.5 to 1Ha per farmer and 500 to 1000 trees. Only the highest quality makes the cut to be processed under the Blue Bianca label. Sumatran coffee is known for its unique and flavour profile and a full body.
Known as giling basah, the wet-hulling process emphasizes body and mutes acidity. It's unique to Indonesia to adapt to its rainy, wet climate that makes it difficult to dry coffee for long periods. Ripe cherries are picked, pulped and fermented for 12 hours without water. Then the cherry is partially hulled and parchment washed and left to dry for two days. Following the wet hulling is drying the beans for 5 more days after which they get hand sorted.
