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Sumatra Lake Toba - Samosir Island

The cup is very bold, with strong flavors of heavily caramelized sugars, bittersweet chocolate, and a fruited undertone of mixed melons. Light roasts are the most intense and have lots of tropical fruit flavors like papaya, ripe mango, and cherimoya. Darker roasts tone down the fruited notes a bit and have flavors of milk chocolate and cinnamon bark. Their is a thick, syrupy quality to the mouthfeel of this coffee, and low-toned acidity one would expect from traditional Sumatra coffees with a darkly-hued character. City+ to Vienna.
Out of stock
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  • 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 Sep 6 2013
Lot size 30bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, TimTim
Grade 1
Appearance .5 d/300gr, 17-18 Screen
Roast Recommendations City+ to FC+ to Vienna. See the roast notes in the review as well.
Weight 1 LB
Recommended for Espresso Yes
This coffee is from a distinctly unique origin; the volcanic island in the middle of massive Lake Toba, adjacent to the Lintong highlands of Sumatra. Being located on the island of Sumatra, Samosir is the largest "island within an island" in the world. It rises up above the level of Lake Toba to nearly the same altitude as the Lintong plateau, so the potential for quality coffee production matches that of the area. Yet the coffee was never sold separately from the regional blends, despite having a unique terroir. This is a microlot of coffee only from small producers on the island. This coffee has potent earthy/rustic character that fans of classic old-school Sumatra coffees will find immensely attractive. 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. But with a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and varied bean color evens out and it looks pretty, in which case you have already gone dark in the roast. Try ugly for a change; City+ !
This is an intense coffee, especially at lighter roast levels. The dry fragrance has powerfully rustic sweetness, foresty cedar notes, with sorghum molasses, and jack fruit. Adding hot water, this wonderful melon and pineapple smell emerges, laced with natural brown sugar aka Muscavado, and a hint of fresh earth and pine. The cup is very bold, with strong flavors of heavily caramelized sugars, bittersweet chocolate, and a fruited undertone of mixed melons. Light roasts are the most intense and have lots of tropical fruit flavors like papaya, ripe mango, and cherimoya. Darker roasts tone down the fruited notes a bit and have flavors of milk chocolate and cinnamon bark. Their is a thick, syrupy quality to the mouthfeel of this coffee, and low-toned acidity one would expect from traditional Sumatra coffees with a darkly-hued character. The finish has some of the sweetness found in chicory root and dark caramels, and persists into the long aftertaste. This makes interesting and intense espresso, but might be too herbal and rustic for some palates.