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Sumatra Lintong Sijamapola

The cup is sweet, and with a pungent fruit flavor of jackfruit. Subtle tropical fruit notes come out in the cooling cup, faint citrus zest, apple juice and a weighty, clean mouthfeel. The finish is sweet, and with a lingering flavor of herbal tea. Our dark roast was just outside Full City+ territory and was still very sweet, juicy, and with herbaceous flavors of basil and tarragon. It's a nice cup of coffee that will also do well as an "outside the box" single-origin espresso. City+ to Full City+.
Out of stock
87.3
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Lot size 60bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, Djember, Typica
Grade 1
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
This lot is from the Sijamapola locality in the Batak area of Sumatra, the Lintong region, along the Southern end of Lake Toba. The climate is great for growing coffee and it's a part of Sumatra we've worked in extensively over the past few years. The farmers are rewarded for different tiers of coffee, thus encouraging selection of optimally ripe cherry as well as thorough initial sorting measures. Most of the collectors that process the coffee are now using covered drying patios to create even drying of the wet-hulled coffee, resulting in cleaner cup quality. Sijamapola is a great example of what a difference proper cherry selection and processing can make in the resulting cup. It stood out on the table as having a relatively clean sweetness for a wet-hulled coffee, and without too much of the rustic appeal.
The dry grounds have an interesting warming spice smell to them, like cinnamon and clove. There is a "rustic" element to the sweetness, but it's like brow rice syrup and with heavy allusions to caramelizing sugar. Full City roasts take on layers of aromatic woods, like cedar or rosewood. There's a smoky chipotle smell as well in dark roasts that has as much to do with varietal as roast level. Light roasts are so sweet with hot water added, and the crust smells like cream caramel and raspberry. Dark roasts cross over into burned sugar smell of creme br_l©e crust and with a slight note of cumin spice. The cup is sweet, and with a pungent fruit flavor of jackfruit. Subtle tropical fruit notes come out in the cooling cup, and there's a faint flavor of citrus zest. I wouldn't say the acidity pops, but it's more defined than standard Sumatra coffee. It's like apple juice and lends itself to a weighty, clean mouthfeel. The finish is sweet, and with a lingering flavor of herbal tea. Our dark roast was just outside Full City+ territory and was still very sweet, juicy, and with herbaceous flavors of basil and tarragon. It's a nice cup of coffee that will also do well as an "outside the box" single-origin espresso.