CLICK HERE for holiday ordering and shipping info.

Sumatra Toba Batak Peaberry LOT 2

This Sumatra peaberry shows matched sweetness and body, flavors of brown rice syrup, dark berry, and papaya. It's herbaceous with notes of horehound and sweet basil. Flavors shift toward rindy citrus (especially in Full City roasts), and with a long, sweet finish. City+ to Full City+. SO Espresso.
Out of stock
  • 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
Lot size 52bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Djember
Grade 1
Appearance .4 d/300gr, 16+ PB screen
Roast Recommendations City+ to Full City+ roast is recommended here.
Weight 1 LB
Recommended for Espresso Yes
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.
Light roasting isn't normally a recommendation with Sumatra coffee, but this one does well, even at City roast level. It shows very sweet aromatics with a multitude of dark, raw sugar scents and dried fruits, that pair well with more earth-centric characteristics. The ground coffee shows a fair amount of molasses, raisin and dried papaya, and Full City roasts express sweet pipe tobacco and raw cacao nibs. The wet aromatics are deeply sweet, with caramel and an array of fruits (from grape to tropical), with an herbaceous scent is released on the break. Body and sweetness are matched in the brewed coffee, and at City/City+ there's a rustic sweetness of brown rice syrup, along with rindy citrus, and a faint, tart blackberry and grape top notes. Sugars flavors have a deep caramelization flavor to them, and shift into herb notes of horehound and sweet basil. The finish is long, and earthy sweet, alternating back and forth between foresty and rustic sugar notes, and cocoa roast complexity in Full City and beyond. 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.