Collected from small-holder farms in the Dolok Sanggul are of Lintong. Chocolate and caramel biscuit fragrance, fruit-forward aroma, dried plum, fig, rustic sweetness, aromatic tree bark, cinnamon stick, black tea, and mulling spice in the finish. City+ to Vienna
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 altiitude 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 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. The dry fragrance has chocolate and caramel biscuit tones, but with a slight earthy and graham cracker graininess. Surprising fruits come forward in the wet aroma, even a momentary whiff of citrus, pineapple, dried plum, fig. It's got great rustic sweetness, aromatic tree bark, cinnamon stick, black tea, and mulling spice in the finish. The body is a bit lighter than the Onan Ganjang micro-lot we have as a sister lot, even though they come from areas that are very close to each other. It also has less of the herbal notes found in 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!