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Clean, earthy, bell peppers flavours with a winey lingering acidity, full and well balanced body.
Most Sumatran coffees are made up of tiny amounts of coffee from individual farmers. These are gradually made up into big commercial lots.
A great Sumatran coffee should have a huge rich body, with a very low understated acidity. Flavours of cocca, leather and tobacco can all be found, quite often with rich fruit in the finish.
Lintong 'Bagak Tabo', meaning 'Beautifull Toba' is produced by 621 farmers in the highlands of Sumatra, near the famous Lake Toba. Preparation is done very selectively from harvesting and pulping the wet parchment.
Farmers handpick the red cherries which are then soaked in water and sent through a hand pulper. After pulping, the parchment is immediately washed to remove the muscilage and kept in plastic bags for the night. The next morning, the wet parchment is sun-dried inside a greenhouse or glasshouse patio to reduce the moisture to 30%. After hulling, they sun dry the green beans up to 16% moisture and then send it through the gravity table sievers.
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