{"id":117679066,"title":"SUMATRA LINTONG GRADE 1- Medium-Dark Roast Coffee","handle":"sumatra-lintong-grade-1-medium-dark-roast","description":"\u003cp\u003eMedium-bodied coffee with notes of dark chocolate and fresh earth and bright acidity. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eWhat you need to know...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavours\u003c\/strong\u003e - \u003cspan\u003eHerbal, grapefruit, cedar, maple\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma\u003c\/strong\u003e - \u003cspan\u003eMulling spices, fresh earth\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e - \u003cspan\u003eSmooth, buttery, clean\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e - Bright\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003ePerfect for...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eEspressos and milky drinks such as cappuccinos, flat whites and lattes!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003eThe finer details...\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sumatra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Lake Toba Region, North-west Sumatra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500 to 1,800 m above the sea level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Ateng, Bergendal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Period:\u003c\/strong\u003e June - December\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessed Method\u003c\/strong\u003e: Giling Basah (wet-hulled), sunried\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch3\u003e \u003c\/h3\u003e\n\u003cp\u003eMany of the Indonesian islands were formed by volcanoes. They are therefore mountainous and have rich soil that is ideal for growing coffee. Some of the world's famous coffees are grown on the islands of the Malay Archipelago: Sumatra, Java and Sulawesi. Approximately 15% of all the coffee grown in Indonesia is Arabica. \u003c\/p\u003e\n\u003cp\u003eSumatra Mandheling coffee is grown on volcanic slopes of Mount Leuser near port Padang in the Black region (west-central Sumatra). \u003c\/p\u003e\n\u003cdiv\u003eA unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Grade 1 - Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eSumatran coffees have the most striking and recognisable flavours in the coffee world. They are full bodied, earthy packed with spice and cedar. \u003c\/div\u003e\n\u003cdiv\u003eLintong takes its name from its home in District of Lintongnihuta. The region lies south-west of Lake Toba, which is one of the world's deepest inland bodies of water. The land in this region rises to high plateau, providing the altitude necessary for arabica cultivation. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eA unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Grade 1 - Triple-Picked is hand-picked three times for defects. 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\u003cspan\u003eHerbal, grapefruit, cedar, maple\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma\u003c\/strong\u003e - \u003cspan\u003eMulling spices, fresh earth\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e - \u003cspan\u003eSmooth, buttery, clean\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e - Bright\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003ePerfect for...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eEspressos and milky drinks such as cappuccinos, flat whites and lattes!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003eThe finer details...\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sumatra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Lake Toba Region, North-west Sumatra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500 to 1,800 m above the sea level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Ateng, Bergendal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Period:\u003c\/strong\u003e June - December\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessed Method\u003c\/strong\u003e: Giling Basah (wet-hulled), sunried\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch3\u003e \u003c\/h3\u003e\n\u003cp\u003eMany of the Indonesian islands were formed by volcanoes. They are therefore mountainous and have rich soil that is ideal for growing coffee. Some of the world's famous coffees are grown on the islands of the Malay Archipelago: Sumatra, Java and Sulawesi. Approximately 15% of all the coffee grown in Indonesia is Arabica. \u003c\/p\u003e\n\u003cp\u003eSumatra Mandheling coffee is grown on volcanic slopes of Mount Leuser near port Padang in the Black region (west-central Sumatra). \u003c\/p\u003e\n\u003cdiv\u003eA unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Grade 1 - Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eSumatran coffees have the most striking and recognisable flavours in the coffee world. They are full bodied, earthy packed with spice and cedar. \u003c\/div\u003e\n\u003cdiv\u003eLintong takes its name from its home in District of Lintongnihuta. The region lies south-west of Lake Toba, which is one of the world's deepest inland bodies of water. The land in this region rises to high plateau, providing the altitude necessary for arabica cultivation. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eA unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Grade 1 - Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e"}

SUMATRA LINTONG GRADE 1- Medium-Dark Roast Coffee

Grind
Weight
£5.50
Maximum quantity available reached.

Medium-bodied coffee with notes of dark chocolate and fresh earth and bright acidity. 

Medium-bodied coffee with notes of dark chocolate and fresh earth and bright acidity. 

 

What you need to know...

  • Flavours - Herbal, grapefruit, cedar, maple
  • AromaMulling spices, fresh earth
  • Body - Smooth, buttery, clean
  • Acidity - Bright

 

Perfect for...

Espressos and milky drinks such as cappuccinos, flat whites and lattes!

 

The finer details... 

  • Origin: Sumatra
  • Region: Lake Toba Region, North-west Sumatra
  • Altitude: 1,500 to 1,800 m above the sea level
  • Variety: Ateng, Bergendal
  • Harvest Period: June - December
  • Processed Method: Giling Basah (wet-hulled), sunried

     

    Many of the Indonesian islands were formed by volcanoes. They are therefore mountainous and have rich soil that is ideal for growing coffee. Some of the world's famous coffees are grown on the islands of the Malay Archipelago: Sumatra, Java and Sulawesi. Approximately 15% of all the coffee grown in Indonesia is Arabica. 

    Sumatra Mandheling coffee is grown on volcanic slopes of Mount Leuser near port Padang in the Black region (west-central Sumatra). 

    A unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. 
    The Grade 1 - Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness. 
    Sumatran coffees have the most striking and recognisable flavours in the coffee world. They are full bodied, earthy packed with spice and cedar. 
    Lintong takes its name from its home in District of Lintongnihuta. The region lies south-west of Lake Toba, which is one of the world's deepest inland bodies of water. The land in this region rises to high plateau, providing the altitude necessary for arabica cultivation. 
    A unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. 
    The Grade 1 - Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness. 

     

    Customer Reviews

    Based on 10 reviews Write a review

    We aim to roast and dispatch your coffee the same day of your order so you can enjoy only the freshest coffee!

     

    Our Services

    We offer three delivery services for you to choose from: Standard, One Day and Priority. We try and clear all of our orders by 4pm each day. However, we ask you to allow an extra day for roasting before we dispatch. The exception to this is if you place a priority order before 12 noon, where we will make sure we roast and dispatch on the same day. Priority orders placed before 12 noon are forwarded in the roasting queue. We roast 6 days a week, Monday to Saturday. And we dispatch from Monday to Friday. 

    Please note that all services are subject to courier circumstances. This is inevitably subject to occasional delays and errors on their part, though these are extremely rare. No courier is faultless, and there is no vendor anywhere that can guarantee absolutely certain next day delivery. We can however promise that all orders placed with priority shipping before the cut off will be shipped that day.

    Please feel free to provide delivery notes for the postman or courier.

     

    Standard Service

    Small Parcel - 2 to 3 Day Service Partially Tracked (within the UK, prices include VAT): 

    0.01 kg to 0.25 kg = £1.50 

    0.26 kg to 1.0 kg = £2.40

    1.1 kg to 1.9 kg = £2.99

     

    Parcels - 2 to 3 Day Service Tracked (within the UK, prices include VAT):

    2.0 kg to 4.0 kg = £3.99

    4.1 kg to 14.0 kg = £4.99

     

    Highlands, Islands & Northern Ireland - 2 to 5 Days Tracked

    2.0 kg to 2.01 kg = £3.99

    2.1 kg to 6.0 kg = £5.99

    6.1 kg to 14.0 kg = £6.99

     

    One Day Service

    This service allows for one day to roast and pack, and another day for delivery.

    1 Day Roast/Pack + 1 Day Delivery - Mon to Fri Tracked

    0.01 kg to 0.9 kg = £3.99

    1.0 kg to 2.0 kg = £4.80

    2.1 kg to 6.0 kg = £5.99

    6.1 kg to 20.0 kg = £6.99

    Above 20.1 kg = £15.00

     

    Priority Roasting Service

    For this service we will roast and dispatch on the same day if the order is placed before 12 noon.

    Priority Orders 1 Day Service - Mon to Fri Tracked

    0.01 kg to 2.0 kg = £5.99

    2.1 kg to 6.0 kg = £7.99

     

    Track Your Order

    All of our orders are shipped using either Whistl or UK Mail, you can use the links below to track your order: 

     

    Track your Standard Service Parcel with Whistl Here

     

    Track Your One Day or Priority Parcel using UK Mail Here
      

      Damaged or Incorrect Orders

      If your order is incorrect or damaged Redber Coffee will offer a replacement or a refund. If this happens please contact us so we can resolve the issue as soon as we can. Please ensure you inspect any goods prior to signing for delivery. Any visible damage whatsoever should be noted and the delivery signed for as damaged. If inspection is not possible please ensure you sign for goods ‘unexamined’ allowing us to lodge claims with our delivery partners. We advise sending a photo of damaged goods. This will enable us to deal with your issue quickly. Damaged or defective goods should be reported to us with 24 hours of receiving the delivery. 

      Right To Cancel

      You have the right to cancel your order within 14 days from receipt of the goods. You will incur the carriage charge for return of the goods. Please note that refunds are subject to the provided goods being in perfect condition, unused and complete in their unopened original packaging. Please allow 14 working days for this process. Delivery charges cannot be refunded. To return any items, please e-mail us at info@redber.co.uk or call us on 01483 80 85 80. Please use your order number as a reference, this can be found in both your email order confirmation and the invoice we pack with your goods. The items should then be returned by an agreed delivery method.

      Refunds

      We will endeavour to deal with any refunds in a prompt manner. We will issue refunds to the debit/credit card used to place the order.

      If you are local, you can Collect from us in Guildford free of charge

      You are welcome to collect your coffee from us at the roastery rather than us posting it to you. Just contact us by either email or on the phone and we will help.

      We have hundreds of happy local customers who collect; it's a good way to save on postage costs, and you get to see the roastery roasting away!