Lintong, a Sumatran coffee often lesser known than Mandehling and Gayo, takes its name from its home district of Lintongnihuta. The area is southwest of Lake Toba (pictured) — one of the world’s deepest inland bodies of water — and rises to a high plateau, offering ideal conditions for Arabica cultivation.
Giling Basah, the traditional Sumatran method of processing coffee, involves hulling the parchment off the bean at roughly 50 percent moisture content, versus the 10 to 12 percent moisture level that’s common in most other regions. The result in a very distinctive flavor profile: a full body, low acidity, spicy, herbal and chocolate flavor notes, and a richness that lingers on the back of the palate.
The Grade 1 Triple-Picked distinction is (as one might guess) hand sorted three times, to provide a very consistent cup that includes only perfectly ripe fruit.
High-quality Lintongs differentiate themselves from other Sumatran coffees with their clean mouthfeel and particularly bright acidity. Compared to Mandehlings, Lintongs tend to have a more medium body, while still retaining notes of dark chocolate and fresh earth.
Cupping notes: Plum, kumquat, molasses; tart acidity, syrupy body.
