Sumatra Lintong Pearung

The cup is fairly clean, considering this is a Lintong. Those who are looking for 'Lintong' flavor won't be disappointed, but it doesn't hang around in the finish and disappears beneath flavors of brown sugar and dark cocoa. Light roasts have notes of papaya and green apple, and more acidity than what you might expect from Sumatran coffee. That said, I would still consider the acidity to be 'moderate', and by no means pronounced. There's a flavor of coffee candy nibs too, with that mixture of bittering caramel, malted sugars and cream. Layers of dark chocolate dominate darker, Full City+ roasts. City+ to Full City.
Out of stock
87.5
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Lot size 15bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, TimTim
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City has the most complexity, but this coffee is great into 2nd crack territory.
Weight 1
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. This lot is from the Pearung locality in the Batak area of Sumatra, the Lintong region, along the Southern end of the Lake. The village is perched atop a hill, about 500 meters above the lake, which is in clear view from the coffee plantings - and you have to be careful not to get too close to the edge of the cliff while taking in the lake's beauty! The climate is great for growing coffee and it's a part of Sumatra we've worked in extensively over the past few years. The farmers are rewarded for different tiers of coffee, thus encouraging selection of optimally ripe cherry as well as thorough initial sorting measures. Most of the collectors that process the coffee are now using covered drying patios to create even drying of the wet-hulled coffee, resulting in cleaner cup quality. Pearung exemplifies what a difference proper cherry selection and processing can make in the resulting cup.
The dry grounds have toasted rice cereal with honey, brown sugar, red berries and tamarind. There's a malty aspect as well and with a bit of rustic Lintong sweetness you'd expect. Dark roasts have a smell of pungent dark chocolates as well as a sweet, leathery smell. Hot water brings on dark caramel and rice candy aromatics and with a bit of green herb too, like coriander and tarragon. It's a very sweet set of smells, and balances out the earthiness nicely. The cup is fairly clean, considering this is a Lintong. Those who are looking for 'Lintong' flavor won't be disappointed, but it doesn't hang around in the finish and disappears beneath flavors of brown sugar and dark cocoa. Light roasts have notes of papaya and green apple, and more acidity than what you might expect from Sumatran coffee. That said, I would still consider the acidity to be 'moderate', and by no means pronounced. There's a flavor of coffee candy nibs too, with that mixture of bittering caramel, malted sugars and cream. Layers of dark chocolate dominate darker, Full City+ roasts. They still have amazing sweetness, but in my opinion, lack the complexity that is channeled between City+ and Full City roast levels.