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The Java and Sumatran area of the world is called the ‘island region’ of Southeast Asia; located south of China, east of India and north
of Australia. The coffee plant is not native to this region, with the Dutch being generally credited for first
planting coffee on the island of Sumatra in the late 17th century.
While this collection of islands is classified as a coffee growing region the only thing each type of coffee has in
common is the rich volcanic soil. Each island possesses a plethora of micro-climates which results in the
production of unique coffee flavors. Not only does coffee flavor and texture differ from island to island
but you will find differences in coffee flavor among the beans grown on the same island.
Wilkinson’s suggest you try each one of these unique coffees, from the heavy cave matured Javas, the spicy
Sumatras and down to the light and delicate New Guinea for an exotic island experience.
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Blue Sumatra Lintong
To talk about Sumatra Lintong is to talk about the unique processing and color of these beans. The locally termed Giling Basah process is often referred to as ‘semi-washed.’ This means that the coffee beans are slightly dried (in their hulls) and then ‘washed’ to remove the hull and left to dry again. This process produces an unusual light green, moist and mottled bean. Sometimes this mottling is still visible after the bean is roasted. This type of processing imparts a very ‘earthy’ note to the raw bean. This processing combined with the strong ‘spice’ notes of the Lintong mountain grown beans create a medium to heavy bodied coffee that is low in acidity and high in flavor.
For those wishing to try a more darkly roasted Sumatra please click here.
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