Sumatra
Lintong
Coffee first came to Indonesia in the late 1600’s, when it was planted in Java, and
cultivation in Sumatra followed in the 1800’s. Since then, Sumatra has become one
of the world’s most fabled and unique coffee Origins. Situated on the ring of fire and
straddling the equator, Sumatra is graced with beautiful mountains, rich volcanic soils,
and many microclimates that are well suited for the growth and production of high
quality coffee.
Current Production:
1 million bags
Planted Area:
60,000 hectares
Producers:
75,000
Lintong
Average farm size:
0.5 to 2 hectares
Blue Coffee from a Volcanic Peak
Lintong is southwest of Lake Toba, high on a plateau known for its diversity of tree
ferns. This richly volcanic region is known for fertile soils, myriad microclimates
created by small valleys, and much sought-after Blue Batak coffee.
Processing types
for export:
Mostly semi-washed
Arabica
Harvest:
Main harvest takes
place September
through January; the
fly crop is harvested
from April to May
Altitude:
1,000 to 1,600 meters ASL
Natural Disaster Brings Natural Resources
Around 70,000 years ago, a massive supervolcano erupted in Lintong.
The eruption was the biggest on earth in the last 25 million years, and
left many lakes, and incredibly fertile soil in its wake. In fact, the soil is
so rich that the Bataknese say you can put a chair in the ground, and it
will become a table.
• TOPOGRAPHY: Lintong is located at the southern tip of Lake Toba
and enclosed between the Malacca strait and the Indian Ocean.
• CLIMATE: The area has a very distinctive monsoon and dry season
with daytime temperatures reaching 30 degrees Celsius, followed by
chilly evenings.
• SOIL: Throughout the region you can find high-nutrient black and
red soils. The soil at higher elevations tends to be a mix of both.
• ELEVATION: 1,400 meters ASL.
Self-sufficient Farms
The majority of farms are small in size, and self-sufficiency is a
key value here. The Bataknese sometimes cultivate more than 10
different crops at their small estates, making these backyard farms
an interesting sight.
the
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C O F F E E
P R O J E C T
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Lintong, Sumatra
Blue Batak
FLAVOR
Herbal, caramel, citrus
BODY
Medium to heavy body
AROMA
Toasty, brown sugar
ACIDITY
Light to medium acidity
Handmade in Sumatra
Blue Batak is a truly artisanal coffee. Literally everything from farm to drying is done by hand. At sunrise, farmers start picking the ripe
cherries before pulping them with manual pulpers. After storing the wet parchment in bags to ferment overnight, the parchment is
spread out on patios to dry. When the parchment is dry enough, it takes on a deep blue-greenish color and is ready for hulling. Another
two or three days are needed for further drying before the coffee is triple handpicked and packed.
1
7
2
1
8.0
FRAGRANCE/AROMA
2
8.0
FLAVOR
3
8.0
ACIDITY
[ PRODUCT HARVESTING OCTOBER-DECEMBER
2016 ]
4
BALANCE
8.0
6
3
5
QUALITY: Triple picked
PRODUCER: Carefully selected farms
from the Lintong community
5
8.0
OVERALL
6
8.0
BODY
7
8.0
AFTERTASTE
84+
CUPPING SCORE
4
VARIETY: Sigararutan, Onang Ganjang
and Lasuna
PROCESSING: Semi-washed
ALTITUDE: 1,400 meters ASL
PACKING: 65 lb box
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