Origin — Simalem farm to cup
Chapter One · The Land

1,400 m above Lake Toba.

The volcanic caldera where every Simalem harvest begins.

Chapter Two · The Farmer

Jeraman & Devianta select only the ripest cherry, over four passes.

He walks the same rows every three days through the season. Nothing under-ripe leaves the tree; nothing over-ripe reaches the fermentation tank. That discipline is what a Simalem cup tastes of.

Rows walked
every 3 days
Selection
4 harvest passes
Since
2023 with Simalem
Ripe coffee cherries selected by hand at Lake Toba
Chapter Three · The Harvest

Four passes. One ripe cherry at a time.

Open the guided journey
  1. Cherry
    01

    Cherry

  2. Coffee cherries fermenting in a stainless steel tank at the Simalem mill
    02

    Wash

  3. Parchment coffee being spread by hand on a drying bed
    03

    Dry

  4. Roasted coffee beans cooling in the roasting drum
    04

    Roast

Chapter Four · Verified Origin

The passport of one exceptional harvest.

Every bag scans to its own digital passport — harvest, processing, roast and packaging, each independently verified.

  • Harvest verified
  • Processing verified
  • Roasting verified
  • Packaging verified
  • Origin verified
Open Batch SSC-LTB-2406
Batch
LTB‑0426
Sigarar Utang Washed · Lot 12
Farmer
Jeraman & Devianta
Altitude
1,200–1,250 m
Harvest
Apr 26, 2026
Roast
May 18, 2026
Moisture
10.8%
Score
87.5
JasmineStone fruitBrown sugarSilky
Taman Simalem Resort overlooking Lake Toba
Chapter Five · The Cup

Sleep above the mist. Walk the rows at dawn.

Stay at Taman Simalem Resort and trace your favourite batch in person — farm tours, cupping workshops, and a coffee academy await.

Plan Your Visit
Your Passport

Collect the harvests you've opened.

Track the batches you've explored, save favourite origins, log tasting notes, and unlock farm-stay rewards as your palate matures.

Open my journey