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Sumatra Lintong Sigumpar Village

Rustic palm sugar, molasses, earth tones, cedar, peat, pipe  tobacco, dried date, tarragon and bell pepper. Plenty of chocolate roast flavor at Full City and beyond. City+ to Full City+. Good Sumatran espresso.

Out of stock
86.6
  • Process Method Wet Hulled
  • Cultivar Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Humbang Hasunduntan Sub-district, North Sumatra
Processing Wet Hulled (Giling Basah)
Drying Method Covered Sun-dried
Arrival date April 2019 Arrival
Lot size 30
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Lasuna, Onan Ganjang, Jember, Sigarar Utang
Grade Grade 1
Appearance 1+ d/300gr, 16-19 screen; you'll find broken, insect damaged, off color and more - BUT this lot is "triple picked", which means it was hand sorted 3 different times and much cleaner than your average Sumatra "Gr 1"
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

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 Lintong coffee is from Sigumpar Village, in the northern Sumatran sub-district of Humbang Hasunduntan. It comes from a familymilling operation in town operated by Pak Bidner and his son Nathan. Pak Bidner has his own small farm nearby that he processes and sells, but also buys wet parchment from neighbors in town as well as in six of the neighboring villages. The coffee is grown between 1400 and 1500 meters above sea level and is mostly Jember, Onan Ganjang, Sigarar Utang and Lasuna. 

Many of the characteristics we attribute to being "classic" Lintong flavors come through loud and clear in this coffee from Sigumpar Village. The fragrance and aroma have sweet smells that fall somewhere inbetween rustic palm sugar and molasses, and are lined with earth tones, tobacco, and subtle fruit notes. In that respect, there are no surprises in the brewed cup of coffee. The underlying sweetness is on the rustic side and has layered flavor notes of date and palm sugars, coconut syrup and black strap molasses. As you move through the cup, earth tones take the form of cedar wood, smokey peat (especially in the nose/aroma) and pipe tobacco, and are accompanied by a lightly fruited touch of dried papaya and date. The finish has an herbal twist, tarragon and bell pepper are what came to mind. Full City roasting develops the cocoa roast flavors along with fruited undertones and an incense/aromatic wood aroma in the finish. If you're a fan of Sumatran espresso, Sigumpar is a no brainer.