“Lintong” coffee takes its name from its home in 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 method used in production 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; for comparison, most other processes hull coffee at around 10-12% moisture. This unique process 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. Notes of chocolate are evident in the finish. The 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. There was a gentle floral aroma throughout the roasting process of this bean, which was a nice surprise when one is expecting earthiness and rusticity from a Sumatran coffee.