Sumatra Onan Ganjang Cultivar

Onan Ganjang is a local cultivar from the Lintong area. The cup is syrupy, with cherry cola and sarsaparilla notes, fading into cocoa bitterness with a clean earthy twist. The light roast has malty sugars (maltose), butterscotch, and a complex herbal finish. City+ to Full City+.
Out of stock
86.7
  • Process Method Giling Basah
  • Cultivar Hybrids
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date Jul 31 2012
Lot size 100bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Onan Ganjang
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to FC+ to Vienna. Full City was my favorite. Allow this coffee to rest 2-3 days after roasting and before brewing
Weight 1 LB
Onan Ganjang is a town and sub-district in the Lintong area, on the southern shores of the huge volcanic cratar lake, Laut Toba. Coffees from this area have a specific cup profile that is different from Aceh coffees, from the far north. The coffees here are of mixed heritage; a few Bergendal Typicas exist mixed in with the predominate Ateng catimor types. This lot represents a third type, Onan Ganjang, named for the locality where it was widely planted (also sp. Onang Ganjang), but referring to a specific cultivar. To be clear, it's not a Typica type, and it could be a local mutation crossed between Hibrido de Timor and Ateng. But the tree itself is distinctive, healthy, disease-resistant, and produces well. In the cup, the difference is subtle but clear as well; classic flavors, less herbal than other Lintong lots, balanced. This is another Blue Batak slection, which refers to the highest quality parchment coffee and best milling and sorting techniques. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. We offer the top grade, specially- prepared Lintong coffees as Blue Batak in honor of the Toba Batak people. Blue Batak is a near-zero defect prepartion, without the usual split beans, broken pieces and crud found in standard Sumatras. It is carefully density sorted and triple-hand-sorted.
The dry fragrance is potent and has hints of a strong molasses-caramel sweetness, floral-herbal notes, banana, and tropical fruits, especially at lighter roast levels. It shifts to chocolate-caramel at FC roast, but is still one of the sweetest-smelling Sumatras we have had in recent times. In the wet aroma there is dark caramel, chocolate, molasses and savory miso broth; there is no doubt this is a Sumatra. But it is clean too, not musty ... no dirty earth scents. The cup is very syrupy, with cherry cola and sarsaparilla notes, fading into cocoa bitterness with a clean foresty twist. The light roast has malty sugars (maltose), butterscotch, and an interesting herbal finish, like a Ricola. It has heathery flowers in the lighter roast, but as a Full City roast I think it's a better flavor profile over all, with roast flavors balanced between cola-caramel and chocolate, and darkly outlined fruits (plum, and some orange). The mouthfeel is syrupy and substantial. There's also an essence of aromatic wood, slightly smokey cedar, in the finish with sweet tobacco and clove spices. It's a classic, aggressive, deep Sumatra flavor profile!