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Indonesia Lintong Nihuta Coffee

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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Natural Flavours / Notes
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Cherry Cookie Hops & Boozey Peach Rhubarb Tea Flavours
Flavours & Notes
Quick Details
Origin(s): East Timor Indonesia Sumatra
Brightness of Flavours
Balanced & Pleasing
Bright & Crisp
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Washed Wet Hulled
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Indonesia Lintong Nihuta Coffee
Warning - this one is not for the faint-hearted!

Our third Indonesian offering this year forms a really interesting contrast with our two previous coffees. Whereas the Frinsa Estate lots stood out from the traditional Indonesian profile in their delicacy and lightness, the Lintong Nihuta really embraces the boldness, sweetness and body of the traditional Sumatra while also boasting a fresh peachy acidity.

This coffee comes from the James Farmer Group which is located near the largest volcanic lake in the world, Lake Toba, in North Sumatra. This lake sits in the caldera of an ancient super-volcano that had the most explosive eruption known in human history about 74,000 years ago, wiping out the majority of the human population on the planet at the time.

Volcanic soil has a well-known association with fertility in coffee-growing soil and the soil around this lake is extremely rich in nutrients. This area also has the highest altitudes in Northern Sumatra: a further contribution to this bean's complex flavour.

After hand-picking the coffee cherries are pulped on the same day and fermented overnight. They are then washed with clean water and sun-dried for up to 2 days, after which the parchment is mechanically removed and the beans left to dry in the sun until optimum moisture content is achieved.

Top tip: We recommend a brew recipe of 25g per 500ml or 2 cups using a paper filter method to really bring out that peach and rhubarb acidity.
  • Black Tea, Donut Peach, Crème Brûlée
  • Altitude - 1650 masl
  • Process - Wet Hulled
  • Variety - Line S and Catimor
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