This coffee is for you who want a spicy coffee experience, where an herbal-like note mixed with lemon and lime gives a balanced coffee. If you want to try a more unusual coffee, this might be just for you.
Lintong Grade 1 is a really special coffee - everything from farm to drying is done by hand. At sunrise, farmers begin picking the ripe coffee berries before manually removing the pulp from the coffee bean. The wet coffee parchment is fermented in bags overnight and dried only marginally before being stripped from the seed, which is then placed for drying further down to the required 12% moisture content. After drying, the coffee bean appears with an astonishingly bluish jade color.
Lintong (officially Lintong Nihuta) is on the southwestern tip of Lake Toba, high on a plateau with a remarkable diversity of tree ferns. This volcanic region is known for fertile soils, countless microclimates created by small valleys. About 70,000 years ago, a massive supervolcano erupted in Lintong. The eruption must have been enormous, leaving many lakes and incredibly fertile soil in its wake. In fact, the soil is so rich that the local tribe (Batak) says you can put a chair in the soil and it grows up to become a table. The majority of farms are small in size, and self-sufficiency is a key value here. The local farmers sometimes grow more than 10 different crops on their small estates.
Facts about the coffee
- :Region: Lintong Nihuta, Lake Toba, North Sumatra
- Elevation: 1,400 - 1,500 MOH
- Farm size: Small
- Variant: Sigararutang, Jember S795, Ateng
- Harvest: October - January and April - June
- Processing: Giling Basah
- Cup Profile: medium to full body, herbal-like, lemon and lime, fruity, balanced