Origin Report · Indonesia
Lintong,
North Sumatra.
- Process
- natural
- Roast
- medium-dark
- Producer
- Lintong Co-op, Sidikalang
- 250 g
- $19.00
Filed by Margot, week 47· Filed from 1183 Kingston Road
Sumatra is the bean nobody asks for in May. Come November, the calls start. Wet-hulled, long-dried, the cup tastes like a forest floor reads, in the best possible sense.
Wet hulling is a regional specialty in Indonesia. The parchment comes off when the coffee is still wet and pliable; the resulting bean is jade-coloured and develops the flavour profile we now identify, perhaps wrongly, as Sumatra. Earthy, low-acid, slightly funky.
The Lintong region sits north of Lake Toba in Sumatra Utara. The co-op we buy from organises about 200 smallholder farmers, most of whom keep coffee as a second crop behind chillies or tobacco. The result is a bean with a real sense of place.
Drip is the move here. We brew it dark on cold mornings and the regulars know to ask. It also makes the year's best french press around the holidays, if you have a press you actually like.
Nose
Dark cocoa, dried fig, pipe tobacco, earth.
Palate
Brown sugar, prune, baker's chocolate, mossy.
Finish
Long, dry, slightly herbal. Cools well.
Origin Map
Fig. M
Lintong, North Sumatra, Indonesia
2.36°, 98.31°
At the Bar · Page B
A note from the bar.
Winter rotation only. We bring this back the second week of November and pour it through to mid-February.
Pairs with
Sourdough toast, with butter.
How to brew it · Section C
Two methods we recommend.
Method 01
NATURAL
Drip (Moccamaster)
60g coffee per litre of water at 93C. Bloom for 30 seconds. Total brew time 5:00.
Method 02
NATURAL
French press
30g coffee, 500g water, 95C. Stir at 4 minutes. Plunge at 6 minutes. Pour off the top, leave the sludge.