Sumatra Lintong Sijamapola

This is what we look for in Sumatra, bold sweetness, big body, and an array of pleasant top notes. Pineapple, papaya, date sugar, cacao nibs, and foresty notes pop in the cooling cup. As a brewed cup, this one makes a lasting impression. City+ to Full City+. SO Espresso.
Out of stock
  • 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 Jul 28 2014
Lot size 29bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, Djember, Typica
Grade 1
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+ - versatile and shows extremely well even at lighter roast levels; It's a Sumatra, and remains mottled through to dark roast levels
Weight 1 LB
Recommended for Espresso Yes
This lot is from the Sijamapola locality in the Batak area of Sumatra, the Lintong region, along the Southern end of Lake Toba. 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. Sijamapola is a great example of what a difference proper cherry selection and processing can make in the resulting cup. It stood out on the table as having a bold sweetness and lush tropical fruits.
The dry grounds have an interesting warming spice smell to them, along with a healthy dose of rustic sweetness - brow rice syrup and caramelizing sugar. Adding hot water brings on a pine-like, evergreen note, refreshing and "woodsy". The crust is very sweet, creme brulee notes, torched butter and sugar, and the break lets off much of the rustic sweetness. Dark roasts cross over into burned sugar smell of creme brulee crust and with a slight note of cumin spice. The cup shows equal parts rustic sweetness, pungent tropicals, and bittering cocoa notes. Pineapple juice and papaya, even a bit of jackfruit, mingle with aromatic wood flavors like cedar and pine. This one definitely showcases that Lintong, earthy sweetness, what you find in date sugar or brown rice syrup. Baker's cocoa comes out in the finish across the roast spectrum, and is bolstered in the deeper roast levels. Sijamapola has inky, thick body, and the finish lingers long on the pallet. Our dark roast was just outside Full City+ territory and was still very sweet, juicy, and with herbaceous flavors of basil and tarragon. It's a nice cup of coffee that will also do well as an "outside the box" single-origin espresso.