Lintong lies on the southern shore of Lake Toba and is North Sumatra's signature region. The dry aroma carries cedar and herbal notes; on the palate come dark chocolate and brown sugar, with light cinnamon and clove spice in the middle. The body is full yet cleaner than a typical Mandheling, finishing sweet with a gentle bittersweetness.
Buying Tips
Versus "Mandheling": Mandheling was originally the name of a Sumatran ethnic group and became a catch-all name for wet-hulled Sumatran coffee; a bag labelled "Lintong" names a more specific region, usually with a more refined profile
Wet-hulling: In Sumatra's humid climate, the parchment is removed while the beans are still moist before final drying — the source of the island's heavy body and herbal, earthy character
Grade: G1 is the top grade in Indonesian grading; "triple-picked" and "Golden Mandheling" are further hand-sorted selections
Brewing Notes
French press: Medium-coarse grind, 92°C, 4-minute steep for full body
Pour-over: 88–90°C at 1:14 to reduce bitterness and highlight chocolate sweetness