It is therefore only logical that we selected these beans for our Sumatra coffee – the original is often the best! The Lintong variety of bean is from the north-central, Lintongnihuta region where they produce more medium-bodied coffee beans. Coffee production on the island is thought to have begun around 1884, near Lake Toba. It’s one of the first places coffee was grown on a large scale, having been introduced to the region in 1699 by the Dutch. It’s a bean that packs a punch it usually has body, depth and a certain kind of ‘earthy’ flavour. There is very little acidity in this coffee, but you don’t miss it as the huge body makes up for it and the multitude of tastes and aromas blow you away. This coffee is smoky, woody and spicy, so you can almost taste the volcanic ash this coffee was grown on. This method helps impart a superb body and complex earthy aromatics, for which Indonesian coffees are justly famed. The coffee beans are separated from their fruit by a unique method known locally as Giling Basoh.
This coffee is from the island of Sumatra in Indonesia and is grown in a region named after Lake Toba, the largest volcanic lake in the world.
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