Sumatra Toba Batak Peaberry

This PB lot is bodied, and carries a nice thick sweetness of brown rice syrup, dried tropical fruits, and dark berries. It's herbaceous with notes of horehound and a bit of fresh mint. Flavors shift toward rindy citrus (especially in Full City roasts), and black tea in the finish. 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 Sun- and Machine-dried
Arrival date Jun 6 2014
Lot size 55bags/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.
This is a sweet PB lot from Lake Toba area, one that you shouldn't shy away from lighter roasts. Not always a recommendation with Sumatra coffee, this coffee, while earth-centric, has very sweet aromatics with a multitude of dark, raw sugar scents and dried fruits. The ground coffee shows a fair amount of molasses and rice syrup, golden raisin, and fresh, raw tobacco. The wet aromatics are deeply sweet, with caramel and vanilla notes, along with a bit of spice and prune. As a brewed coffee, this is one bodied cup and with a sweetness that's just as thick! At City/City+ there's a rustic sweetness of brown rice syrup, and fruit flavors of dried papaya, guava, berry and apple. Sugars flavors have a deep caramelization flavor to them, and flavors shift into herb notes of horehound and a bit of fresh mint (the latter being more on the mouthfeel side of things). It's a fairly complex cup, flavors shifting toward rindy citrus (especially in Full City roasts), and ending up with a mix of black tea and molasses in the long finish. All in all a very nice Sumatra coffee that is very versatile in the roaster as well as with brew method.