Episode Three Sumatra Lingtong Takengon 20th October 2008

This coffee is from the Aceh Region of Sumatra. Provenience in this part of the world is very difficult, so we cupped as many Lintong and Mandheling lots as we could before selecting this one. For our endeavors, we got a cleaner, more balanced and consistent cup that is much better than you will find offered elsewhere.

The islands of Indonesia produce vast quantities of commodity grade Robusta coffees but are also famed for some of the finest, most unique speciality Arabicas such as Lintong, Mandheling, Kalosi, Bali and Flores.

Lintong and Mandheling coffees are produced in west-central Sumatra at altitudes of 2,500 to 5,000 feet. They come from a selection of the best pulped, sun-dried cherries cultivated on small farms that range in size from 1 to 2.5 hectares.

I've struggled in the past to tell major differences between Lintong and Mandheling, as do many of my colleges in the industry. We just go for the very best coffee that's on the table when seeking the finest beans from Sumatra.

In this one you can expect very low acidity, syrup-like heaviness to the body, with a concentrated and complex flavour, earthiness and mushrooms that make this coffee unique. In the aftertaste you will get a wicked hit of chilli pepper spice, with cracked black pepper and hints of black tobacco.

Comments

  • 25 October 2008, 11:59 am

    Great stuff Steve – sounds like a great coffee!

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