Sumatra Lintong Pak Joner

The cup has a great rustic sweetness, with molasses, cinnamon stick, mulling spice, and a note of Darjeeling tea. Light roasts have a flavor of fresh hops and reminds me a bit of IPA. Full City roast level has dark malt syrup, caramel apple, and finish with fine Dutch cocoa powder. This coffee finishes long and sweet, has a weighty, juice-like body, and has great acidity across the roast spectrum. City+ to Full City+.
Out of stock
87.6
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date Mar 25 2013
Lot size 100bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, Djember
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+. As SO espresso it's best at Full City/Full City+.
Weight 1 LB
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. This lot is from one coffee collector known tersely as Joner. I met him several times and his dry mill was one of the larger and more professional (and cleaner) operations in the area. In a system where farmers sell to local collector, much rides on the long-standing relationships between the two parties, and the collector is really the key person to determine coffee quality. A good collector buys coffees direct, as Joner does, rather than in the local village coffee markets where quality is low, the wet processing of the coffees is haphazard, and everything gets mixed together. This coffee is a special preparation: It is prepared by density at Joner's mills, then it is density sorted once again and hand-sorted in Medan once again before export. 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 most Grade 1 "Mandhelings" and the like.
The dry fragrance has an unrefined sweetness of brown rice syrup and muscavado sugar, along with raspberry and boysenberry. Wet, you get a smell of raw Brazil nut up front, followed by a waft of well developed sugars. The crust is very sweet and has toasted caramel, vanilla extract, along with a hint of buchwheat pancakes. The aromatics are "clean", but not without the herbal qualities that are expected from Lintong coffee. The cup has a great rustic sweetness, with molasses, cinnamon stick, mulling spice, and a note of Darjeeling tea. Light roasts have a flavor of fresh hops and reminds me a bit of IPA. Full City roast level has dark malt syrup, caramel apple, and finish with fine Dutch cocoa powder. This coffee finishes long and sweet, has a weighty, juice-like body, and has great acidity across the roast spectrum. This Sumatra makes an interesting, and intense espresso shot as well. At Full City/Full City+ you can expect a deep sweetness, sharp acidity, and viscous body.