CLICK HERE for holiday ordering and shipping info.

Sumatra Lake Toba 19+ Screen

A special selection of the largest screen size seeds from the Lintong area coffee. Cedar, pine bark, sweet tobacco, blackberry, sage, thyme, and leather in the finish. Allow the coffee to rest after roasting for minimum 24 hours. Full City to Vienna.
Out of stock
87.7
  • 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 31 2012
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember
Grade 1, Special Prep, Large Bean
Appearance .02 d/300gr, 19+ Screen
Roast Recommendations Full City, Full City+, Vienna
Weight 1 LB
This lot is a special selection of the largest screen size seeds from the Lintong area coffee (19/64ths and greater in size) and is carefully hand-picked after drying to remove defects. It is absolute top-of-the-line in terms of preparation and size, sorted both at the primary collector warehouse in Lintong and again in the capital of Medan before export. Now, as you know, larger bean size does not mean a better cup, but in the case of Sumatra, where coffee is so mishandled and poorly sorted, this does ensure that small broken bits, or split beans are totally removed from the finished coffee. And more important than the appearance of the green coffee is, of course, the cup quality.While this lot is a very clean preparation, but I wouldn't dare call this a "cleaned up" cup profile. It is potent, bittersweet, herbal, and intense ... VERY intense. If you think a triple pick coffee, a carefully prepared Sumatra, necessarily loses it's Sumatra intensity, then this Lake Toba lot will disprove that notion. This is a pungent, brooding, opaque, full-bore Sumatra.
The dry fragrance is intriguingly balanced between sweet and earthy tones, caramel sweetness, pungent notes, and the scent of fresh cut wood at a sawmill. The wet aroma has complex sweetness of chocolate cake, with sweet spice additions. It has strong chocolate roast tones, with accents of sage and thyme. There's a very intense bittersweetness here too, a bit like butterscotch. I wouldn't call it mossy (a flavor I do not like in Sumatras), but there is something intensely "foresty" about this cup; cedar, pine bark, somewhat resinous, with sweet tobacco and a hint of blackberry. The mouthfeel is juicy. There's a dark herbal note a bit like Ricola drops, sage, thyme. The coffee finishes with an strong, heavy-handed baker's chocolate, laced with tobacco and leather. Yes, leather. Allow the coffee to rest after roasting for minimum 24 hours to enjoy the entire effect of the body in this coffee.