Sumatra Lintong

Grown by a cooperative of around 120 smallholder farmers in the village of Saran Padang, south of Lake Toba in the Simalungun region, this coffee comes from one of the most storied and fertile areas in Indonesia. The volcanic soil, high elevation (2,500–5,000 ft), and humid climate create ideal conditions for cultivating high-quality coffee—and tea. Lake Toba itself sits in a massive ancient caldera formed by the eruption of Mt. Toba some 75,000 years ago.

This Grade 1, Triple Picked (TP) coffee is the highest grade of specialty coffee from Sumatra. "Triple Picked" means it has been meticulously hand-sorted three times to remove defects and ensure an exceptionally clean cup. Each harvest is combined and processed at local mills, adhering to strict standards for size and quality.

What truly sets Sumatran coffee apart is its unique semi-washed, or wet-hulled, process (Giling Basah). Unlike the more common washed method—where beans are dried to 10–12% moisture—semi-washed beans are only partially dried, with moisture levels between 25–50% when hulled. This results in sticky, mucilage-covered beans that lend greater sweetness and body to the final cup.

The drying process also contributes to its distinct character: beans are dried on clay or dirt patios, absorbing minerals from the earth and developing the region’s signature earthy, syrupy profile. The result is a coffee with bold body, deep earthiness, a substantial mouthfeel, and a lingering finish—hallmarks of a classic Sumatran cup.