This lot of Lintong coffee has a balance of sweet and bittersweet flavors at the core. Flavors of brown rice syrup shift toward, dark herb, and tart berry come out in the cup. It's a heavy bodied, low acidity cup, and finishes with heavy baker's chocolate. City+ to Full CIty+ and beyond. SO espresso.
This is a large screen lot of our Toba Batak coffee from Lintong. Actually, we confess it was supposed to be larger, 19+ screen (19/64ths and greater in size), but it didn't grade that way on arrival. Does it matter? We have always argued that bean size does not necessarily mean better coffee, as long as all the beans from from ripe, healthy fruits. But in some areas we do see a bump up in cup scores in certain screen sizes. In the case of Lintong coffees, I think it is because the large screen size represents some of the heavier, denser beans as well, and when grading density on these lots the larger screen size more effectively excludes coffee affected by CBB (Coffee berry borer, or Broca). These lots also receive extra time being hand-picked.
The dry fragrance has a nice balance of sweet and earthy tones, rustic sweetness and pungent fruit notes. The wet aroma takes on a smell of baking rhubarb, deep brown sugar, and spices. It's a super sweet aroma, and breaking the crust lets off a scent of caramel and even a note of tarragon in the steam. The cup has a very intense bittersweetness, defining the core coffee flavor. It's rustic (even 'foresty'), a bit like rice syrup, but definitely a sweetness shifting toward a pleasing, bitter quality in mouthfeel. There's a dark herbal note a bit like Riccola drops, sage, thyme. This is a Sumatra coffee, so acidity is mellow, but still has a pleasantly mild, tart berry aspect presented as flavor too. The coffee finishes bitter-sweet with an strong, heavy-handed baker's chocolate. Allow the coffee to rest after roasting for minimum 24 hours to enjoy the entire effect of the body in this coffee.