About This Coffee
This lot comes from farmers near Sigumpar village and is processed by the Hutasoit family.
“Lintong" coffees take their name from the District of Lintongnihuta in Northern Sumatra. This region lies southwest of Lake Toba, one of the world’s deepest inland bodies of water.
Harvest & Post-Harvest
Farmers selectively handpick ripe, red cherry and process it on their farms. They pulp cherry and dry it to 30-40% moisture content (about 1 to 2 days). Then, they sell this wet parchment to the Hutasoit family, collector-processors who hull the parchment and complete the drying process.
The Hutasoit family purchase wet parchment mainly from the villages of Naga Saribu, Silangit, Sigumpar, Piarung, Paranginan and Pargaulan.
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.