Sumatra Toba Batak Peaberry

There is dark dried raisin-plum fruit, a bit of rindy orange brightness, stewed rhubarb, spiced apple cider. This brightness paired with intense sweetness is unique in Sumatra wet-hulled coffees. The body is lighter than our other Sumatra offerings, but syrupy in texture. There's a dark malty note, as well as caramelized sugars, with a slight rustic overlay of cedar. The long finish has a nice cinnamon-laced black tea note that I find very pleasing. City+ to Full City+.
Out of stock
88.6
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Sun- and Machine-dried
Arrival date Mar 25 2013
Lot size 75bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember
Grade 1
Appearance .6 d/300gr, 16+ PB screen
Roast Recommendations City+ to Full City+ roast is recommended here.
Weight 1 LB
This is a peaberry preparation of our Lintong-area coffee. 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. The family of collectors we source this lot from works direct with the small growers, bypassing the local markets in most cases, where lower grade coffees are mixed in with the better lots. This peaberry can take light roasts as well as dark. Many commercial roasters use color and surface texture as indicators of roast level, and tend to go dark on Sumatras in general because of this. The peaberry has a different roast dynamic, and seems to be a more dense bean that the flat beans from the same region.
The dry fragrance of this coffee has a strong rustic sweetness in lighter roasts, caramel and chocolate, with raisin, banana and a hint of sweet tobacco. There's strong fruited scents that come out in the wet aroma, baked apple and mulling spices, cinnamon stick, caramel sauce. The cup fulfills the expectations set by the aromatics. There is dark dried raisin-plum fruit, a bit of rindy orange brightness, stewed rhubarb, spiced apple cider. This brightness paired with intense sweetness is unique in Sumatra wet-hulled coffees. The body is lighter than our other Sumatra offerings, but syrupy in texture. There's a dark malty note, as well as caramelized sugars, with a slight rustic overlay of cedar. The long finish has a nice cinnamon-laced black tea note that I find very pleasing. It has a clean fruited sweetness in the long aftertaste, making this one of the nicest cups for a pour-over brew of Sumatra, one that can change the minds of tasters used to simple, earthy coffees from this part of the world.