The first coffee seedlings arrived in Indonesia in 1699 from the Dutch before first exports
were sent to Europe by the Dutch East India Company in 1711
Cultivation continued from strength to strength along with their reputation for producing
fantastically complex coffees .Indonesia is most blessed in its geography which creates unique
micro-climates perfect for coffee cultivation -rolling hilltops and volcanic mountains just south of the
equator
Blue Bianca is produced in the highland platateau of Onang Ganjang by small holding farmers .
Fresh cherry is picked ,pulped and fermented for 12 hours with out water .Then the cherry is hulled
and parchment washed and left to dry for two days .The parchment is then removed using the Giling Basa
process of wet hulling .a process unique to Sumatra .Green beans are allowed to dry for a further 5 days after which they are hand sorted and left for a period of 30 days to rest before ready for shipping .
Blue Bianca is preared by a young local processor in Dolok Sangul
This is a truly unique coffee that stands out on the cupping table ,the tasting notes are sweet berry,citrus,bittersweet,
ruby grapefruit ,biscuity ,distinctive bursting with character and setting a standard for top end Indonesian coffee