Sumatra Lintong Tano Batak

Complex and intense sweetness at City+ roast, malt syrup, sarsaparilla, herbal tones, sweet tobacco and spice. Darker roasts have, chocolate, chicory root and molasses. Syrupy body with bass-note flavors and a "noir" cup profile at FC+. But it was my lightest roast, C+, that was the most complex. City+ to Vienna.
Out of stock
88.3
  • 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 Feb 27 2012
Lot size 60bags/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 FC+ to Vienna. See my notes about the intensity.
Weight 1 LB
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. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. Tano Batak, which simply means "Land of Batak" is a coffee that is carefully prepared and sorted again in Medan to the highest standards. The Tano Batak project is sourced from a family of Batak collectors in Lintong, known for their long-term, direct relationships with the small-scale farmers. They pay a premium to get the best parchment coffee. After the coffee is brought to Medan for export, it is density sorted and hand-sorted again. This coffee works at a wide range of roast, with great sweetness and the complex foresty and herbal notes of the Lintong terroir. It might go against common sense, but I find Sumatras like this more complex in the lighter roasts than in the usual darker roasts they receive. The main reason is that many commercial roasters use color and surface texture as indicators of roast level. They roast coffee until the bean looks attractive. With a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and variegated bean color evens out, and (I think) you may have gone too far at that point.
The dry fragrance has Oreo cookie chocolate, but with a slightly rustic tinge to it. There is molasses note, and foresty-woodsy aspect too. The wet aromatics are more pungent and a little herbal, with chocolate brownie. The cup has a complex and intense sweetness at City+ roast, with malt syrup turning toward sarsaparilla, and herbal tones as it cools. There are hints of mild sweet tobacco and spice (clove, pepper), with sandalwood and a smokey sweetness the long aftertaste. The darker roasts have more chocolate, as expected, with a sweetness that reminds me of chicory root and molasses. The body is syrupy and thick. Of course, I roasted this to FC, FC+ and Vienna and it's a great cup across the board, turning more to bass-note flavors and a "noir" cup profile at FC+. But it was my lightest roast, C+, that was the most complex. Give it a try. This makes interesting and sweet espresso, but might be too herbal and rustic for some palates