Sumatra Lintong Gr 1

From £7.80

Treacle, Bold, Fig

Our new Sumatra Lintong is distinctive, clean, and wonderfully bold. 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.

Our 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 treacle and fresh fig, this coffee is  ideal for a both a stronger Cafetiere or clean filter brew.


Lake Toba, Northwest Sumatra


Giling Basah, Sun-dried


1500-1800 MASL


Ateng, Bergendal




Indonesia 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.

Coffee 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. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World War II.

Giling Basah

Indonesian Coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavours from chocolate and red fruit to earthy, herbal, umami and sweet tobacco—that primarily results from the country’s most popular processing method, giling basah. Or, wet hulled in the Bahasa language.

Giling Basah involves hulling the parchment off the bean at roughly 50 percent moisture content, (versus 10 to 12 percent moisture, as is common in most other coffee processes and regions). They’re then hulled and bagged and sent to rest—which is also unique to Indonesia; elsewhere, hulling typically takes places just before the coffee is shipped to the port.

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