Dolok Sanggul is a city within the coffee growing area we refer to as Lintong. Lintong Nihota is the town that has become synonymous with the entire southern part of Lake Toba area most of the coffee from the southern shores are sold as such. 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. Dolok Sanggul is a local marketplace for coffees from the area; once a week the farmers gather to sell their parchment coffee to trusted vendors, who "collect" it on behalf of specific mills, or as freelancers. The mill we work with has certain farmers from higher altitude areas, and who produce a very clean, high-quality parchment coffee. That's part of the reason this has great cup character ... the other is special milling and sorting practices. We offer the top grade, specially- prepared Lintong coffees as Blue Batak in honor of the Toba Batak people. Blue Batak is a special preparation, without the usual split beans, broken pieces and crud found in standard Sumatras. It is carefully density sorted and triple-hand-sorted. And since my latest obsession is inspecting coffee under ultraviolet light while grading them, this lot still shows the normal wet-hulled issues, but is infinitely better than so-called Grade 1 Mandhelings and the like. The dry fragrance has chocolate and caramel biscuit tones, but with a slight herbal and graham cracker graininess in the light roast. Lintongs have a reputation for herbal or herbacious notes; I would say Dolok Sanggul classifies as a Lintong in this respect, but is less herbal than most Lintong coffees. Surprising fruits come forward in the wet aroma, even a momentary whiff of citrus, dried plum and dried fig. It's got great rustic sweetness, aromatic tree bark, cinnamon stick, black tea, and mulling spice in the finish. Light roasts have a malty roast taste, thyme herb, fading to chocolate with plum/prune fruit. FC roast level is more sagey, with dark malt syrup, and a thick slab of fruity chocolate flavor. The body is a bit heavier and more syrupy than the Onan Ganjang sister lot, even though they come from areas that are very close to each other. As mentioned, it is also has less of the herbal notes in the cup flavor than other Lintong coffees, which I think makes it a better choice for use in espresso. In fact, the shots I have made from Dolok Sanggul have been really fantastic, like no other Sumatra I can think of ... but only when rested 5 days or more after roasting. It needs rest! Another roast note: IMO many roasters over-roast Sumatras looking for surface color similar to other origins. They don't color the same as other origins, so you might end up darker than your target quite easily. Lighter Sumatra roasts can actually be more intense!