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Sumatra Onan Ganjang Cultivar II

The cup is very syrupy, with a bit of sarsaparilla fading into cocoa bitterness. The light roast has a zesty flavor, like orange or pink grapefruit, and a burned caramel sweetness. Darker roasts have an herbal element, as well as a heavy, stone fruit nectar juiciness, and roast flavors balanced between cola and chocolate. The complexity really builds and you'll taste tropical fruits, fresh herbs, layered chocolate, and lots else as it cools. City+ to Full City+.
Out of stock
88
  • 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 Feb 3 2014
Lot size 60bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, 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
Recommended for Espresso Yes
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 year's production was fairly low in the highlands of neighboring city of Dolok Sanguul, and so we decided to blend a few bags in with this lot - so there is a bit of Ateng and Bergendal mixed in which really worked out well in the cup. 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, cinnamon and cardamom spices, fresh tobacco, and tropical fruits, especially at lighter roast levels. Notes of baking chocolate really come through at Full City roast, and the coffee remains very sweet aromatically. The wet fragrance is so sweet and has dark caramel and maple notes, along with a scent of pineapple syrup and apple/cinnamon bread. Herbaceous notes connoting origin come through as well, along with rice syrup, concord grape, and cola. The cup is very syrupy, with a bit of sarsaparilla fading into cocoa bitterness. The light roast has a zesty flavor, like orange or pink grapefruit, and a burned caramel sweetness. Darker roasts have an herbal element, as well as a heavy, stone fruit nectar juiciness, and roast flavors balanced between cola and chocolate. The complexity really builds and you'll taste tropical fruits, fresh herbs, layered chocolate, and lots else as it cools. 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.