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Sumatra Lintong Boru Batak

Lintong cup character: sweet malt syrups, mossy earth tones, Ricola lozenges. Chicory root and pipe tobacco accents, baker's cocoa along the way. City+ to Vienna. Good for espresso.
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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 Jul 18 2016
Lot size 21bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, TimTim
Grade Triple-Pick
Appearance .7 d/300gr, 18+ Screen
Roast Recommendations City+ to FC+ to Vienna. See my notes about the intensity.
Weight 1 LB
Recommended for Espresso Yes
"Boru Batak" comes from the growing region of Lintong in Northern Sumatra near the shores of Lake Toba. 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. This coffee is part of a somewhat unlikely joint venture between a Costa Rican farmer and an Indonesian coffee exporter. Together, they see to it that the coffee is carefully selected and separated by quality, then triple hand-picked during the milling process. The result is a visibly superior overall sort, and a surprisingly clean Lintong cup. This is a large-bean sort too, 18+ screen size. 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. With a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and variegated bean color evens out, and (I think) you may have gone too far at that point.
The dry fragrance has a palm sugar sweetness, and a dense smell of brown rice syrup (a fragrance we often "get" with Lintong coffees). Full City roasts have a woodsy appeal, like peet, an earth-toned sweetness, with bittersweet cacao nibs as well. The wet aromatics are laden with layers of cocoa and herbal tones, and the break produces a smell of cooked pumpkin. The cup has much in the way of what I consider to be "Lintong" cup character: sweet malt syrups, mossy earth tones, and herbal sweetness ala "Ricola" lozenges. As the cup cools, a chicory root note comes up, along with sweet tobacco, and baker's cocoa accents. Bittersweetness builds with roast development, and Full City finds pleasant interplay between burned sugar and cocoa roast tones, and a finish that sees flashes of sweet cavendish pipe tobacco and fresh tarragon herbs. Overall, we found this to be cleaner than the standard "Grade 1" Lintong Sumatras we taste, a lot of which has to do with what appears to be impeccable hand sorting of the green coffee ("Grade 1" can still mean ratty, bug eaten, and even moldy coffee!). If you have the patience, let this coffee rest for 2 days before diving in and brewing.