Lintong Arabica Coffee Beans – Semiwash

Single-origin Arabica coffee beans, Grade 1 Triple Pick, processed using the semiwash (wet-hulled) method. Espresso roast, shipped within a maximum of 3 days from the roast date.

BOTANICAL FOOTPRINT

“In the mist of North Sumatra, a story of strength told softly. It carries the scent of cedar and spice, unfolding from a sharp, untamed breeze into a dark, melting richness. Smooth yet rugged — a cup that wakes you up twice with its undeniable, grounding weight.”

In Lintong Nihuta, botanical character is not an anomaly; it is the unmistakable signature of the land, shrouded in the mists of North Sumatra. This terroir naturally lends herbal and wild-grass characteristics to the heart of the Arabica bean, creating a flavor dimension that cannot be replicated by other regions.

From this landscape emerges a profile distinct from Gayo: herbal and lemongrass notes up front, followed by chocolate in the finish. Pulled as espresso, the lemongrass character is what allows these Arabica beans to remain recognizable beneath milk and ice.

This roast lot is medium-dark, a roast level often mistaken for a sign of cheap coffee being disguised by excessive roasting. That suspicion is understandable: some roasters do roast beans aggressively to mask low quality.

The difference lies in the reason behind the roast. Espresso is extracted under pressure and then often immersed in milk; beans roasted too lightly can lose their character in the process.

We record the first crack, development time, and Agtron readings for every batch, so the medium-dark roast here is backed by documented data, not subjective impressions.

Our filter lots are stopped much earlier. These Arabica beans are not.

A measured dark roast is not a roast designed to hide flaws.

SPECIFICATIONS

• Origin: Lintong Nihuta, North Sumatra, Indonesia

• Process: Semiwash, wet-hulled

• Varietals: S-795, Typica, Catimor

• Altitude: 1,400–1,450 meters above sea level (masl)

• Grade: Grade 1 Triple Pick

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Herbal | Lemongrass | Chocolate

Taken from this lot's own cupping sheet, not from the supplier's description.

BREWING GUIDE

01 // Let the beans rest first.

• Filter coffee: 7–10 days after the roast date.

• Espresso: 7–14 days after the roast date.

02 // Use clean water.

- Water TDS: 75–150 ppm.

03 // Weigh everything.

- Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Contact us via chat for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE

Record a single-take unboxing video while the package is still sealed. Claims regarding product damage cannot be processed without a video.

We are not responsible for product damage caused by the shipping service or customer error.