Region: Lake Toba Region, Northwest Sumatra
Altitude: 1500-1800 masl
Harvest Period: June – December:
Milling Process: Giling Basah (wet-hulled), sundried
Aroma: Mulling spices, fresh earth
Flavor: Herbal, grapefruit, cedar, maple
Body: Smooth, Buttery, Clean
Cup Characteristics: clean, consistent, some nice rustic notes, bright acidity, earthy, floral, soft tobacco, spice
Sumatran coffees present one of the most striking and recognizable profiles in the coffee world: earthy, full, and packed with cedar and spice. While most are familiar with Mandehling and Gayo, less have explored the type known as “Lintong,” which takes its name from its’ home in the District of Lintongnihuta. This region lies southwest of Lake Toba, one of the world’s deepest inland bodies of water. The land in this region rises to a high plateau, providing the altitude necessary for arabica cultivation.
A unique method used in production results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Notes of chocolate are evident in the finish. The Grade 1 Triple-Picked is, as one might guess, hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness.
High-quality Lintongs differentiate themselves from other Sumatran coffees in their clean mouthfeel and slightly brighter acidity. In contrast with Mandehlings, Lintongs have a medium body but retain notes of dark chocolate and fresh earth. We suggest you give them a try if you’ve been a fan of Mandehlings but are looking for a twist.