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Beans swelled and bleached as they absorbed salty moisture, creating a particularly mellow flavour that became popular and has lasted the test of time. One for lovers of darker roasted beans – ideal for Cafetiere, and Aeropress brews, also the makings of a stronger Stovetop or Espresso.\u003c\/p\u003e\n\u003cp\u003eCoffee has been cultivated in Southern India since the mid 19th century, when British plantations were established throughout the mountains of Southern India. The tropical climate, high altitude, sunny slopes with rich soil and ample rainfall combined to offer perfect growing conditions. Traditionally, coffee was shipped to the Europe in wooden sailing ships, the trips taking four to six months around the Cape of Good Hope. With beans stored in a damp, humid atmosphere below the water line, the beans evolved as the journey unfolded. On arrival, rather than being the green, dense beans they were at the outset, the beans had turned to a pale gold, doubled in size and tasted completely different, but none the less delicious, offering a distinctly mellow flavour. Such was the popularity of the well-travelled beans that the Monsooning Process was developed in order to provide European customers with the distinctive cup profile that they had come to expect from Indian beans as transport conditions and speed improved over time.\u003c\/p\u003e\n\u003cp\u003eThe process consists of exposing the top grade, dry processed coffee beans in 4-6inch thick piles to moisture-laden monsoon winds in a well ventilated, solid floored warehouse during the months June through to September. 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It hails from the district of Lintongnihuta in the area near the South west of Lake Toba. Lake Toba is known for being one of the world’s deepest inland bodies of water. The lake gives rise to enviably high plateaus, perfect for cultivated high quality coffee.\u003c\/p\u003e\n\u003cp\u003eOur Grade 1 Lintong is triple picked (hand sorted three times) to provide a very consistent cup that selects only the ripest of coffee cherries.  With a bold, smooth, clean mouthfeel, this coffee will elevate your senses. With notes of molasses and cocoa, this coffee is  ideal for a both a stronger Cafetiere or clean filter brew.\u003c\/p\u003e\n\u003cp\u003eIndonesia is an archipelago of more than 17,000 islands, and Sumatra is the second largest of these. The islands were formed by volcanic activity, their mineral-rich soil, fortified with volcanic ash and diverse plant life has helped to make Indonesia’s coffee amongst the most famous and celebrated around the world.\u003c\/p\u003e\n\u003cp\u003eCoffee trees were originally brought to Indonesia in the early 19th century by Dutch colonizers, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market, though by the end of that century, disease had completely destroyed the crop. 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