SUMATRA LINTONG GRADE 1 Green Coffee Beans

£3.75
SKU GRE-SULI-BE250
Weight

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

 

What you need to know...

  • Flavours - Herbal, grapefruit, cedar, maple
  • Aroma Mulling 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. 

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