This is a region—and a coffee—like no other.
Why we love this coffee
Created by the largest volcanic eruption the earth has seen in 25 million years, Lake Toba gives farmers an extraordinarily fertile ecosystem for coffee cultivation. Its altitude, climate and volcanic soil are the first part of the coffee’s distinctive flavour; the rest comes from processing practices unique to the small-plot farmers of Sumatra.
After picking the ripe cherries in their backyard gardens, the farmers remove the pulp using homemade pulpers. They then let the coffee ferment overnight, waiting until morning to rinse the beans by hand and lay them out in the yard to dry. This combination of terroir and technique produces a stunning cup that combines low acidity with big, earthy flavours.
About Starbucks Reserve® coffee
Our constant travels around the world take us in search of small-lot coffees that are distinctive enough to earn our Starbucks Reserve® label. Each coffee is one-of-a-kind—sourced from small coffee-growing regions in Latin America, Africa and Asia / Pacific Islands.
All Starbucks Reserve® coffees are roasted with care, at our Starbucks Reserve® Roastery and Tasting Room in Seattle, to bring out their peak flavour expression. They are available in limited supply in select Starbucks® stores or delivered to you.
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