Lintong lies Southwest of Lake Toba, on a plateau rich in biodiversity. Most farms in this region are small, and interplanted with other sustenance crops, with coffee lots for export being made up of local producers from the whole area. Everything on the farm is done by hand, from picking to pulping to the Lintong signature triple picking process.

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Region: Lintong

Farm: Small holder farms

Producer: Local Producers

Elevation: 1.300-1.600

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Varietal: Sigararutang, Jember Lini S795, Andungsari

Process: Wet Hulled. It is pulped, then stored in bags overnight and further dried on patios for 2-3 days, which gives them a rich blue-green hue. It is then hulled, removing the parchment and dried the rest of the way.

Roast level: Medium/Dark

Cupping Notes: Medium body, cumin spice, basil, roasted green pepper, complex acidity and aroma

Cupping score: Coming soon...