Sumatra Onan Ganjang Cultivar

There's no doubt this is Sumatra; but it is clean too, and without musty and earth scents you may come to expect from the region. The cup is very syrupy, with cherry cola and sarsaparilla notes, fading into cocoa bitterness. The light roast has malty sugars (maltose), and with a chocolate/caramel finish that reminds me of Rolo candy. Darker roasts have an herbal element, as well as a heavy, stone fruit nectar juiciness, and roast flavors balanced between cola and chocolate. Full City roast seems ideal for this coffee, but it has a profile that holds up just fine at City+ as well as Full City+.
Out of stock
86.9
  • 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 May 30 2013
Lot size 98bags/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
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 premium selection, with 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. This Batak coffee 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.
This is definitely one of the sweeter smelling Sumatra coffees that we bring in. The dry fragrance is potent and has hints of malted sugar, sorghum syrup, banana, and tropical fruits, especially at lighter roast levels. Notes of chocolate really come to fore at Full City roast, and the coffee remains very sweet aromatically. The wet fragrance has dark caramel, chocolate, molasses and a note of honey wheat. There's no doubt this is Sumatra; but it is clean too, and without musty and earth scents you may come to expect from the region. The cup is very syrupy, with cherry cola and sarsaparilla notes, fading into cocoa bitterness. The light roast has malty sugars (maltose), and with a chocolate/caramel finish that reminds me of Rolo candy. Darker roasts have an herbal element, as well as a heavy, stone fruit nectar juiciness, and roast flavors balanced between cola and chocolate. Full City roast seems ideal for this coffee, but it has a profile that holds up just fine at City+ as well as Full City+. Give this one a whirl as an unconventional, but delicious, SO espresso.