Single Origin Sumatra Lintong, Lake Toba region
Sumatra Lintong Triple Pick
Lake Toba cooperative. Wet-hulled at high moisture content.
Acid- 5+
Body- 7
Texture- Smooth pulped orange juice
From the roast- green pepper and garrigue (loam).
Dry aroma of soft vegetal acid with slight citrus present supported by sweet caramel.
Wet fragrance of butter caramel, sweet acid (orange), and loam.
At cupping break- cherry and lemon aerosol (like paint- good acid), sharp spice like fennel and moist green pepper.
Flavors...
When hot- caramel dominated with a vanilla extract finish.
Off hot- bittersweet cocoa emerges nicely to mix with the buttery caramel. Loam starts to hint.
Drinking temp- sweet lemon/orange acidity, bittersweet cocoa, butter caramel, loam earthiness in the sinus. Awesome stuff. Juicy, big and smooth. A bit of a departure from the usual gritty character.
As it cools- hint of blueberry, butter caramel, cane sugar cola and more loam mustiness.
It finishes with caramel, soft vegetal acid still present, dry roasted vanilla extract and smokey garrigue.
I'm a big fan of the gravelly side of the musty loam that comes from the wet-hulling process used in Sumatra when it's done well. Reminds me of Bordeaux's rive gauche, Graves et Medoc. Musty but not baggy, tons of layers and big and satisfying. Acid is coming more and more into prevalence in the psyche in Indonesia meaning lots of interesting coffee to choose from. This particular pick has me more intrigued than I have been in awhile for Sumatra. Hope you dig it as well.
Cheers,
Scott
Lake Toba cooperative. Wet-hulled at high moisture content.
Acid- 5+
Body- 7
Texture- Smooth pulped orange juice
From the roast- green pepper and garrigue (loam).
Dry aroma of soft vegetal acid with slight citrus present supported by sweet caramel.
Wet fragrance of butter caramel, sweet acid (orange), and loam.
At cupping break- cherry and lemon aerosol (like paint- good acid), sharp spice like fennel and moist green pepper.
Flavors...
When hot- caramel dominated with a vanilla extract finish.
Off hot- bittersweet cocoa emerges nicely to mix with the buttery caramel. Loam starts to hint.
Drinking temp- sweet lemon/orange acidity, bittersweet cocoa, butter caramel, loam earthiness in the sinus. Awesome stuff. Juicy, big and smooth. A bit of a departure from the usual gritty character.
As it cools- hint of blueberry, butter caramel, cane sugar cola and more loam mustiness.
It finishes with caramel, soft vegetal acid still present, dry roasted vanilla extract and smokey garrigue.
I'm a big fan of the gravelly side of the musty loam that comes from the wet-hulling process used in Sumatra when it's done well. Reminds me of Bordeaux's rive gauche, Graves et Medoc. Musty but not baggy, tons of layers and big and satisfying. Acid is coming more and more into prevalence in the psyche in Indonesia meaning lots of interesting coffee to choose from. This particular pick has me more intrigued than I have been in awhile for Sumatra. Hope you dig it as well.
Cheers,
Scott
Comment
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Comment by Miguel on December 16, 2008 at 8:26pm
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Hey Scott, when will that be hitting Denver? Been jonesin for it since we cupped it. Can't wait!
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Comment by scott@herkimercoffee.com on December 2, 2008 at 12:10pm
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Absolutely! Definitely drop a line if you are coming stateside! If any opportunity arrises that I come your way I will do the same.
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Comment by Alun Evans on December 1, 2008 at 10:43pm
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Well...if I am ever in the neighbourhood... Indonesia lacks access to any decent red wine... so if I am up your way we could crack a bottle.
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Got it! You the man, thanks for opening the treasure chest! Wish I could reciprocate somehow. Thx
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Not Tim-Tim... but Tim-Bar (West Timor). But shhhhhhhhh..... dont want to many people knowing!
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Thanks for the tips. Will have to reinvestigate the PNGs. Timor, huh? I've not tried one I've liked in couple of years. Would be nice to get back into it as well.
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Hey Scott, there are so many upcoming oigins here...where to start?? Flores itself has 3 distinct sub-origins. The Manggarai Arabica is solid this year, so you should notbe dissappointed. I would heads up to the following- Indonesian Papua- 3 very different high altittude origins- the standard Wamena/Baliem Valley- but also new origis from Western Papua and an area just north of Timika (South Central). I am also liking some Arabica I have cupped out of Indonesian Timor.
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Comment by Kelly David H. on December 1, 2008 at 8:37pm
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Currently, we roast two different decaf coffees.(I know, who really cares about decaf coffee) One is a Colombian decaf which we constantly change because we can't find a taste we like but people LOVE their Colombian coffee so we'v got to carry some. Anyway, our other decaf is a swiss water decaf Sumatra Lintong tripple pick and it is superb. It has to be the best decaf coffee I had ever had and honestly I don't like Sumatran coffee, it's mainly the aroma I don't like but we all have our favorites.
One question is at what roast did you take your Sumatra...we roast our Sumatra decaf to a "Med Dark" temp around 430-440 however decaf always roasts a little darker so it ends up looking more of a dark roast.
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Hey Scott, some interesting notes and good points. Changes (improvements) in milling and processing throughout at least West Indonesia (Sumatra, Java and Sulawesi) have resulted in some quite different characteristics emerging in the cup from Arabicas out of Aceh, Lintong, Sidikallang/Mandehing, West Sumatra and of course all the Javanese and Central/South Toraja origins. I think that this is a great thing- and we are fortunate to have been able to participate in some mill projects around the place.
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