Sumatra Lintong Green Coffee Beans

Description

Sumatra Lintong Green Coffee Beans originate from the Lintong Nihuta district in North Sumatra, a region globally respected for producing distinctive Arabica coffees. Grown in the Bukit Barisan Highlands surrounding Lake Toba, these beans benefit from rich volcanic soil, cool mountain air, and consistent rainfall. The cherries take around nine months to mature, allowing flavours to develop slowly and evenly.

With production levels ranging from 800 to 1500 kg per hectare, farmers are able to focus on quality rather than volume. This approach results in well-formed green beans that are highly sought after by specialty roasters looking for coffees with depth, balance, and a recognisable Indonesian character.

Characteristics and Flavour Profile

Sumatra Lintong Green Coffee Beans are widely known for their deep and earthy aromatic profile. When assessed as green or lightly roasted beans, they present a rich fragrance that reflects their volcanic terroir. This earthy aroma forms the foundation of the coffee’s bold sensory identity and signals its classic Sumatran style.

In the cup, the flavour is complex and layered. Nutty and fruity tones are balanced by subtle hints of green capsicum, adding an unusual yet appealing savoury nuance. The acidity is medium to low, contributing to a smooth and rounded profile, while the medium body delivers a satisfying mouthfeel without heaviness.

Quality Specifications and Bean Structure

From a grading perspective, Sumatra Lintong Green Coffee Beans meet strict specialty standards. The beans typically fall within a screen size of 15–19, ensuring uniformity that supports consistent roasting performance. Moisture content is maintained at a maximum of 13%, helping preserve freshness and stability during storage and transport.

Quality control includes a triage level of 8–10% and a maximum defect value of 11, reflecting careful sorting at origin. The beans are flat with a clear midline, a physical characteristic associated with well-developed Arabica beans grown at higher altitudes. Caffeine content ranges between 0.8% and 1.4%, offering a balanced and approachable cup.

Growing Conditions and Processing Method

Sumatra Lintong Green Coffee Beans thrive in elevations between 1300 and 1600 meters above sea level, where temperatures range from 13 to 28°C. Annual rainfall of 100 to 3000 mm supports healthy plant growth and steady cherry development. Fertile volcanic soils provide essential minerals that contribute to the coffee’s depth and structure.

Harvesting is carried out through a combination of mechanical and hand-picking methods to ensure optimal ripeness. Processing is mainly done using the wet process, followed by wet hulling, locally practised by smallholders. This traditional Indonesian method enhances body, softens acidity, and produces the distinctive earthy-chocolate character that defines Sumatra Lintong coffee.

Description Scheme Sumatra Lintong Coffee

Time from Flowers to Be Berry: 9 Months
Production (Kg/Ha): 800 to 1500
Optimal Temperature: 13 to 28°C
Optimal Rainfall: 100 to 3000 mm
Altitude: 1300 to 1600 from Sea Level (asl)
Soil Type: Fertile volcanic soil
Country of Origin: Indonesia
Production Areas: Bukit Barisan Highland, North Sumatera, Surrounding Lake Toba
Caffeine Content: 0.8 to 1.4%
Form of Seeds: Flat with a Clear Midline
Character Stew: Acid & Chocolate
Method of Harvest: Mechanical and Hand Pick
Processing Method: Wet Process, Wet Hulling (Smallholders)