Tradition runs deep in the District of Lintong Nihuta where coffee is grown along the southern shores of Lake Toba, which was formed by a supervolcano and reaches depths of more than 1600 feet. The Lintong growing region, located in the province of North Sumatra on the island of Sumatra, is renowned among coffee experts for its cup profiles and classic Indoniasian style of coffee cultivation and processing. This Lintong selection is no exception. The coffee was cultivated and harvested from more than 300 producers with farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families. Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, where in, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile. With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Thankfully, Royal can count on Yudi Putra who owns and operates a family owned export company that collaborates with farmers to overcome these challenges to swiftly bring the coffee to the international market, ensuring greater earnings from direct trade relationships.