Sumatra Toba Batak Peaberry

Complex aroma, and a cup that boasts flavors of fruit leather, blackberry, and rindy citrus. Earth tones throughout, aftertaste highlighted by herbaceous root beer. City to Full City+.
Out of stock
87.6
  • 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 Jan 11 2016
Lot size 52bags/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
Recommended for Espresso Yes
We've received a fresh shipment of Toba Batak Peaberry preparation from the Lintong-area of Sumatra. 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.
Not always a recommendation with Sumatra coffee, while earth-centric, this coffee has very sweet aromatics with a multitude of dark, raw sugar and fruit scents that show well in lighter roast levels (dark too!). The ground coffee shows a fair amount of molasses and fruit in light roasts (hints at tropical), and Full City roasts express sweet earth toned sugars with raw cacao nibs. The wet aromatics are also deeply sweet, with brown rice syrup, palm sugar, and dark fruit accents. Body and sweetness are matched in the brewed coffee, and at City/City+ there's a syrupy sweetness, "earthy" hints, and fruit flavors of dried papaya (fruit leather), blackberry, and a rindy citrus note. The sweetness has a deep caramelization flavor to it, giving way to root beer-like herbaceaus accents in the aftertaste (like dry spice and sarsaparilla and burdock aroma). The cup even shows slightly more than mild acidity, which is a nice surprise for Sumatra, having an affect of mild apple to tea tannic. The finish is long, sweet, and complex. When roasting, it's best to trust your ears and nose as roast color tends to be a bit uneven, and mottled. We've had great results as light as City, but prefer City+ all the way up to 2nd snaps.