{"product_id":"sumatra-lintong-tano-batak-wet-hulled","title":"Sumatra Lintong Tano Batak Wet Hulled","description":"\u003cp\u003e\u003cstrong\u003e☕ Lemon \/\/ Lime \/\/ Chocolate \/\/ Herbal\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA coffee with deep roots and a process all its own.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLemon and lime bring the citrus, chocolate adds depth, and a herbal note gives this Sumatran coffee a character all its own. Plenty to explore beyond the familiar.\u003c\/p\u003e\u003cp\u003eThis lot brings together coffee from 57 smallholder farmers in Lintong Nihuta, Sumatra. At the heart of its story are Pak Keiza and his wife, Ibu Mega. They are Batak, their families have worked in coffee for generations, and this coffee comes from their community.\u003c\/p\u003e\u003cp\u003eGrown at around 1,300 metres, it combines Arabigo, Gayo III and Sigararutang varieties with Indonesia’s distinctive wet-hulled processing. If you’re curious about what happens beyond the familiar washed and natural styles, this is a rather good place to start.\u003c\/p\u003e\u003chr\u003e\u003ch3\u003e🌿 Giling Basah: a different way of doing things\u003c\/h3\u003e\u003cp\u003eWet hulling, known locally as \u003cem\u003eGiling Basah\u003c\/em\u003e, is closely associated with Indonesian coffee. The important difference happens before the coffee has finished drying.\u003c\/p\u003e\u003cp\u003eRipe cherries are hand-picked and pulped on the same day, then fermented overnight. The wet parchment, locally known as \u003cem\u003eGabu\u003c\/em\u003e, is sun-dried for just one or two days. At this point, its moisture content is still around 40%.\u003c\/p\u003e\u003cp\u003eRather than waiting until the coffee is fully dry, the parchment is mechanically removed while the beans still hold that moisture. The hulled coffee then returns to the sun until it reaches around 12.5–13% moisture.\u003c\/p\u003e\u003cp\u003eFinally, the dried coffee goes through two rounds of hand-sorting to remove defects before being packed for export. A distinctive process, with plenty of hands-on care along the way.\u003c\/p\u003e\u003chr\u003e\u003ch3\u003e🌍 A little Sumatran coffee history\u003c\/h3\u003e\u003cp\u003eIndonesia’s coffee story began on Java, and it wasn’t an instant success. Seeds brought from India in 1696 were lost to flooding. A second introduction, this time cuttings from Ceylon in 1699, gave coffee another start.\u003c\/p\u003e\u003cp\u003eThe exact arrival of coffee cultivation in Sumatra is less clear. Java dominated production for at least a century before significant volumes were grown on other islands, and its name stuck: well into the twentieth century, coffee grown elsewhere in Indonesia was still often called Java.\u003c\/p\u003e\u003cp\u003eThis lot puts a more specific place, and the people behind it, back into the picture. Lintong Nihuta. Pak Keiza and Ibu Mega. Fifty-seven farmers, with generations of coffee knowledge between them.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003e📍 Origin:\u003c\/strong\u003e Lintong Nihuta, Sumatra, Indonesia\u003cbr\u003e\u003cstrong\u003eCommunity:\u003c\/strong\u003e 57 smallholder farmers from the community of Pak Keiza and Ibu Mega\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\/26\u003cbr\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Arabica\u003cbr\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Arabigo, Gayo III, Sigararutang\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e Around 1,300 metres above sea level\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Wet hulled \/ Giling Basah\u003cbr\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Lemon, lime, chocolate, herbal\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e IDN CA WA SPR LIN\u003cbr\u003e\u003cstrong\u003eScreen size:\u003c\/strong\u003e 16 up\u003c\/p\u003e\u003chr\u003e\u003ch3\u003e☕ Brewing\u003c\/h3\u003e\u003cp\u003eStart with your usual filter, AeroPress or cafetière recipe and explore how this wet-hulled coffee compares with your regular brew. Try it black first and give the cup a little time to cool, looking for the lemon and lime alongside chocolate and herbal notes. There’s no need to change everything at once, just a chance to get to know a different style of coffee.\u003c\/p\u003e","brand":"Danelaw","offers":[{"title":"1kg \/ Whole Bean","offer_id":57571048784196,"sku":null,"price":44.95,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Whole Bean","offer_id":57571048816964,"sku":null,"price":13.95,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Coarse (Cafetiere)","offer_id":57571048849732,"sku":null,"price":13.95,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Medium (Filter)","offer_id":57571048882500,"sku":null,"price":13.95,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Fine (Moka)","offer_id":57571048915268,"sku":null,"price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/3174\/7140\/files\/sumatra.jpg?v=1792797844","url":"https:\/\/danelawcoffee.co.uk\/products\/sumatra-lintong-tano-batak-wet-hulled","provider":"Danelaw Speciality Coffee","version":"1.0","type":"link"}