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Sumatra Lintong Arabica
This single-origin, multi-variety Arabica has a fantastic aroma and smooth, low-acid taste with good presence on the middle and back palate, which is unusual for Arabica. When we first introduced this coffee, it developed such a fanatical following among our coffee shops' patrons that when we ran out of stock the first time, one coffee shop implored us so strongly to "find some" that we gave them our last 8 pounds of personal stock. Luckily, more was on the way!
The island of Sumatra has a unique geography, featuring high plateaus with steep drop-offs to the ocean. The combination supports several prized heirloom varieties of coffee, including this Arabica from the Lintong growing region located near Lake Toba. Sumatra Lintong gains much of its unique character from its processing methods, which involve a partial wet-process followed by a three stage drying cycle which "cures" the unroasted bean.
Some Sumatran coffees, particularly Mandheling, seem to have a muddy taste that puts some people off Sumatran coffee. Our Sriwijaya Lintong's unique processing method delivers all the earthy flavor of Sumatran coffee without any of the muddiness you often see.
True premium Lintong coffee is very difficult to secure and we do periodically run out of stock on this coffee.
Lintong needs to be roasted with care, since the cured bean roasts to a slightly lighter color than other beans and requires a delicate touch; the result is extraordinary. We prefer a range between Medium and Full City (see our roasting card chart, blocks #3 and #4).
When ground fine, this Lintong makes a really exceptional espresso or base for a blended espresso. Crema is light. We like to make an espresso blend with 80% Lintong and 20% Liberica or Vietnamese Robusta, which add to the crema body and the depth of the flavor profile, as well as increasing the flavor retention time.