702 Indonesia Sumatera Lintong Mandheling Wet-Hulled - Dolce Coffee Single Origin

Country: Indonesia
Region: Lintong
Altitude: 1,200m-1,450m
Process: Wet-Hulled
Roast Level: Medium Light Roast
Flavour Profile: Preserved Plum & Herbal Candy Aroma. Dried Berries, Citrus, Plum, Herbs, Brown Sugar, Mild Citrus Acidity, Full-bodied Mouthfeel

✏️ Reference
The name "Lintong" originates from the Lintong Nihuta region in North Sumatra, located southwest of Lake Toba. Lake Toba is the world's largest volcanic lake, and coffee in this region is grown at an altitude of approximately 1,300 to 1,450 meters. All "Triple-picked" Lintong coffees are a tribute to the hard work of local coffee farmers and showcase a rich, full-bodied profile. In Lintong, the intertwining of traditional culture and natural landscape creates this region's unique coffee character.
This coffee uses the unique Indonesian "Giling Basah" (wet-hulled) process, also known as "semi-washed," which is the most common processing method in Sumatra and other parts of Indonesia. Due to Indonesia's equatorial hot and humid climate, coffee is difficult to dry thoroughly, leading to the development of this unique process. Ripe red coffee cherries are de-pulped using traditional manual wooden de-pulping machines, followed by washing and overnight fermentation. Afterward, the parchment-covered beans are sun-dried on tarpaulins until the moisture content reaches about 35-40%, then hulled, and finally sun-dried further until the moisture content reaches 12%. At this stage, the coffee beans are soft, and since the parchment adheres tightly to the green bean, they are prone to being compressed and broken during mechanical hulling, resulting in a "sheep's hoof" appearance. At the same time, the beans are exposed to the air, making them susceptible to natural microorganisms, which imparts the herbal, woody, and spicy notes characteristic of the wet-hulled process.

🚨 Coffee Degassing Advice
Freshly roasted coffee beans require time for their internal aromatic compounds and oils to mature and transform. Proper degassing ensures the most stable flavour profile. Therefore, waiting 2-3 weeks from the roasting date before brewing will yield better results.
※ Light to Medium Roasts: 12-14 days
※ Medium-Dark Roasts and Special Processing Methods: 2-3 weeks