Blue Batak

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Catimor is a hybrid coffee varietal developed in Portugal in 1959 by crossing Caturra (a dwarf Bourbon mutation) with the disease-resistant Timor Hybrid, which contains Coffea canephora (Robusta) genetics. It was introduced to Southeast Asia in the 1970s to boost yields and combat coffee leaf rust. Catimor is highly productive, compact, and resistant to disease, making it appealing to smallholder farmers. Though early versions were criticized for inferior cup quality due to their Robusta lineage, modern cultivars grown at high elevations and processed with care can produce surprisingly clean, sweet, and structured cups with notes of cocoa, spice, and mild fruit.

Typica is one of the oldest and most genetically pure Arabica varietals, originating in Ethiopia and spreading globally via Yemen. It forms the genetic backbone of many modern varieties. Known for its balanced cup, it offers a clean sweetness, medium body, and mild acidity. However, it’s highly susceptible to disease and has low yield, which limits its commercial viability in large-scale farming.

A natural mutation of Typica discovered on Bourbon Island (now Réunion), Bourbon is prized for its complex acidity, caramel sweetness, and rich body. It has slightly higher yields than Typica but remains disease-prone. It’s widely cultivated in Latin America and has produced several important offspring varietals like Caturra and Mundo Novo.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Indonesia | Blue Batak | Catimor, Typica & Bourbon Wet Hulled - When is peak flavour?

Dates and stone fruit up front, lifted by a bright grapefruit and green apple acidity, all carried on the heavy, syrupy body Sumatra is famous for. Cofi-Com cupped this arrival at 84.75 - clean, sweet and structured enough to cut through milk while still rewarding as a short black.

Blue Batak is grown by the Batak Toba people in the Lintong Nihuta district of North Sumatra, on the high plateau just south of Lake Toba. The name comes from the distinctive blue-green colour of the green bean, and from the people who grow it. Only selected trees in selected growing areas qualify for the Blue Batak label, which has earned it a reputation among international roasters as something special among Sumatran coffees.

Lintong sits at around 1,400-1,600 metres on a flat volcanic plateau with soils rich in organic matter. Trees are heavily mulched to hold humidity, and rice paddies often run right up to the coffee rows. Sumatra's traditional wet-hulling (giling basah) - where parchment is hulled while still damp - is what gives coffees from this region their trademark full body and low, rounded acidity.

Lintong is planted mostly to Catimor (around 70%), with Typica (around 25%) and a little Bourbon. Typica arrived in Sumatra with Dutch colonists in the 1800s and still lends the region's best lots their sweetness and complexity, while the hardier Catimor hybrids keep smallholders productive in the face of leaf rust.

In this lot the blend shows up as a sweet date-and-stone-fruit core with a surprisingly bright citrus edge - a little more lively than a typical Sumatra, but with all the body you'd expect.