Sumatran coffees present one of the most striking and recognizable profiles in the coffee world: earthy, full, and packed with cedar and spice. “Lintong” takes its name from the District of Lintongnihuta. This region lies southwest of Lake Toba, one of the world’s deepest inland bodies of water. The land in this region rises to a high plateau, providing the altitude necessary for arabica cultivation.
A unique production method results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; in comparison, most other processes hull coffee at around 10-12% moisture. This results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. The Grade 1 Triple-Picked is, as one might guess, hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness.
High-quality Lintongs differentiate themselves from other Sumatran coffees in their clean mouthfeel and slightly brighter acidity. In contrast with Mandehlings, Lintongs have a medium body but retain notes of dark chocolate and fresh earth. We suggest you give them a try if you’ve been a fan of Mandehlings but are looking for a twist. The Lintong uses Ateng and Bergendal varietals.