Sumatra Lintong Blue Batak

A premium preparation (Blue Batak marque) of Lintong coffee, with thick body and strong rustic sweetness, butterscotch, malty caramel and chocolate, herbal hints, latent fruit notes, papaya, chicory, sweet tobacco, and clove. City+ to Vienna
Out of stock
  • Process Method No
  • Farm Gate Yes
Region indonesia & SE Asia
Farm Gate Yes
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to FC+ to Vienna. See my notes about the intensity.
Weight 1 LB
Lintong coffees are from Sumatra, the island that is politically and geographically part of Indonesia. Lintong Nihota is the town that has become synonymous with the entire southern part of Lake Toba area. Lake Toba defines the landscape of the area, the largest volcanic crater lake in the world, and the result of the largest volcanic event on earth in the last 25 million years! It is huge, and the coffees from the north and eastern shores are quite different from the Lintong coffees. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. We offer the top grade, specially- prepared Lintong coffees as Blue Batak in honor of the Toba Batak people. Blue Batak is a near-zero defect preparation, without the usual split beans, broken pieces and crud found in standard Sumatras. It is carefully density sorted and triple-hand-sorted. A roast note: It might go against common sense, but I find Sumatras like this more complex in the lighter roasts than in the usual darker roasts they receive. The main reason is that many commercial roasters use color and surface texture as indicators of roast level. They roast coffee until the bean looks attractive. With a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and variegated bean color evens out, and (I think) you may have gone too far at that point. Ignore appearance, try a lighter roast. The aromatics are pungent and the cup is complex at City+ roast, with herbal tones, and caramel cookie/butterscotch sweetness paired with malty grain notes. There are hints of mild tobacco and spice (clove, pepper). The sweetness reminds me of chicory root and molasses, a rustic sweet flavor. There is latent fruit hiding behind chocolate in the finish, papaya-mango. And there is tons of thick, chocolate roast flavor as well. The body is huge, oily, waxy. Of course, I roasted this to FC, FC+ and Vienna and it's a great cup across the board, turning more to bass-note flavors and a "noir" cup profile at FC+. But it was my lightest roast, C+, that was the most complex. Give it a try.