Sumatra Toba Batak Peaberry

There's flavors of rhubarb pie, spiced apple cider, and rindy citrus acidity. This brightness paired with intense sweetness is unique in Sumatra wet-hulled coffees. There's a dark caramelized sugar note, with a slightly rustic herbaceous note. The finish has a nice black tea note along with a clean brown sugar and fruit sweetness to it. 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 Sun- and Machine-dried
Arrival date Feb 3 2014
Lot size 57bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember
Grade 1
Appearance .6 d/300gr, 16+ PB screen
Roast Recommendations City+ to Full City+ roast is recommended here.
Weight 1 LB
This is a peaberry preparation of our Lintong-area coffee. 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. The family of collectors we source this lot from works direct with the small growers, bypassing the local markets in most cases, where lower grade coffees are mixed in with the better lots. This peaberry can take light roasts as well as dark. Many commercial roasters use color and surface texture as indicators of roast level, and tend to go dark on Sumatras in general because of this. The peaberry has a different roast dynamic, and seems to be a more dense bean that the flat beans from the same region.
The dry fragrance of this coffee has a strong rustic sweetness in lighter roasts, brown rice syrup and raisin, with banana and a hint of sweet tobacco. Darker roasts are very fruited and sweet with allusions to red berries and dark caramel. There's fruited accents in the wet aroma too, baked apple and mulling spices, raisin and cinnamon - and the break produces a nice culmination of papaya and buttery caramel. This is a very sweet set of smells which help define the cup. There's flavors of rhubarb pie, spiced apple cider, and rindy citrus acidity. This brightness paired with intense sweetness is unique in Sumatra wet-hulled coffees. There's a dark caramelized sugar note, with a slightly rustic herbaceous note. The finish has a nice black tea note along with a clean brown sugar and fruit sweetness to it. All in all, this is one of the nicer brewed or pour-over Sumatra coffees. It's one that can change the minds of tasters used to simple, earthy coffees from this part of the world.