The story behind
Lintong lies Southwest of Lake Toba, on a plateau rich in biodiversity. Most farms in this region are small, and interplanted with other sustenance crops, with coffee lots for export being made up of local producers from the whole area.
We have had a long relationship with the mill in Lintong. Everything on the farm is done by hand, from picking to pulping to the Lintong signature triple picking process. The coffee is wet hulled, meaning it is pulped, then stored in bags overnight and further dried on patios for 2-3 days, which gives them a rich blue-green hue. It is then hulled, removing the parchment and dried the rest of the way.