Coffee couple Pak Keiza (left) and Ibu Mega (right), who contributed to this coffee, at their processing site in Lintong.
A comparison of Aged, Wet Process (Washed), and Wet Hulled (Giling Basah) green coffee.
Wet hulled coffee dries on the covered patio at one of the coffee collector's processing sites in Lintong.
Coffee couple Pak Keiza (left) and Ibu Mega (right), who contributed to this coffee, at their processing site in Lintong.
A comparison of Aged, Wet Process (Washed), and Wet Hulled (Giling Basah) green coffee.
Wet hulled coffee dries on the covered patio at one of the coffee collector's processing sites in Lintong.

Sumatra Aged Lintong - 5 Year Vintage

$9.15
Shipping calculated at checkout.

Aged coffees yield intensely rustic flavors that tend to please the wet hulled coffee crowd. Earthy aroma, pungent bittering, brown spices, tobacco, cedar, pepper cask, thick body, and more. City+ to French. Good for espresso.

Total Score: 87.3
Weight *: 1 LB
Product Overview
Full Cupping Notes

The first sip of an aged coffee might come as a shock, until your taste buds adapt themselves to the extreme flavors: intense, deep, woody, syrupy, rustic. Aged coffees are well-suited to darker roast levels, though I must say, we also found the City+ level to be quite interesting, if not agreeable! The grounds have an oaky fragrance, hickory bbq, and unsweetened cocoa, with a very light sweetness of a beeswax candle. The wet aroma is a mix of deep-toned bittersweetness and aromatic wood, though we also sensed a bit of dried fruit, and slight rum note. What an intense brewed coffee this is, heavy bodied with low acidity, deeply bittersweet, and with complex earthy aroma throughout. There are some initial sweet notes of sorghum syrup, and pungent caramelized sugars that fade to strong bittering notes, like a mix of unsweetened cocoa powder and fragrant brown spices, which lingers in the aftertaste. The sweetness is mild, but comes through in some of the rustic aromatics, like pipe tobacco, caramel popcorn, and fresh cut cedar boards. I also found it has this unique flavor I can best describe as the smell of a pepper cask grinder. If you've tried aged coffee, this should all sound familiar! They're a singular flavor type, and one you might find infinitely pleasingor maybe not! Definitely for fans of wet hulled Indonesian coffees, as well as anyone who enjoys tasting the unique range of flavors found in different process methods. I think it really helps to let this one rest at least 3-4 days after roasting. The offgassing helps with extraction, and some of the disparate flavors from processing will start to coalesce with the heavier roast tones in the cup.

COFFEE DETAILS
process methodAged
cultivarModern Hybrids
farm gateNo
Farm Notes

Origin & Farm Notes

This crop of aged Sumatran coffee comes from a trio of coffee collectors working around Lintong Nihuta region in North Sumatra. Collectors are local intermediaries who often are the linchpin connecting farmers to the market. A lot rides on the long-standing relationships between collectors and farmers, and the collector is really the key person to determine coffee quality. Aged coffees from Indonesia have a long history; in the age of sail-powered marine transportation, everything arrived on US shores as aged coffee. Over time in the ship's hold, the coffee turned a dark color, and became seasoned with a host of flavors, some desirable and some certainly not. It's no surprise that the time it took to get from port to port increased the coffee's value. At that time Indonesian coffee fetched upwards to 27 cents per Lb, whereas Central and South American coffees cost around 3 cents. Now coffee is intentionally aged to transform the flavors - this lot was aged for 5 long years after wet hulling in a controlled manner. The coffee is typically stored in jute bags and stacked with pallets in between for aeration. Every few months, it will be rotated, often emptying from the bags onto the floor, and repackaging again to try and maintain consistency. Aged coffee is not just old, past-crop coffee. It is monitored during aging, regularly rotated and cupped for flavor as time goes by. This lot emulates this historic processing method, resulting in a truly unique, and intense Indonesian coffee profile. This lot was harvested in 2021, and initially wet-hulled, the traditional process method in Sumatra.
Specs

Technical Specifications

Key specifications and operating details for this product.

region Lintong Nihuta
processing Wet Hulled, and Aged for 5 Years
drying method Patio Sun-Dried
arrival date Jun 2026
lot size 66
bag size 60 KG
farm gate No
cultivar detail Ateng, Bergendal, Djember, Typica
grade Aged
appearance 1+ d/300gr, 15 - 17 screen - the physical state is a little shocking, brownish in color, normal for aged coffee. We also came across the occasional stone. They are most easily spotted in roasted coffee.
roast recommendations City+ to French
recommended espresso Yes
Reviews
  • 5 stars: 1 (50%)
  • 4 stars: 1 (50%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
E
Eric

Ordered a pound of this while ordering some roasting accessories. First time roasting and trying an aged coffee. I’m only able to roast a half pound at a time. My first batch was more on the city+ side and the second half I went with the oily bean French roast. I blended blended them together in the coffee canister to gas off.

Definitely feel the complex flavor in the description. I feel it has the most earthy taste out of any Sumatra I’ve had. Since I’ve been roasting and in the Sweet Maria’s monthly subscription club, we’ve come to the conclusion that Sumatra beans are our favorite. This one didn’t quite meet that level but still giving it a 4 star review.

Eric review photo
K
Kal El

Beverage: Espresso with steamed milk and without steamed milk
Rest: 1 week off roast
Roast level: Full City
Grinder: Comandante and 64mm MP in an Acaia
Ratio: 1:3.5 (my preferred ratio)

Review:
Right away the two things I notice is the very low acidity. The second is the presence of process flavors. The ultra low acidity is actually a pleasant foil for what I normally drink. This would bring body and depth of flavor to an espresso blend but tasted great on its own. Was easy to drink. Does have some deep low tones that can be chocolatey (unsweetened bakers type), leathery, and whole spice (black cardamom). If you like low acidity coffees or Yemeni coffee this one would replace those in your rotation. I actually don’t get many forest floor or herbal notes that I expect in a Sumatran coffee at all in this one. This also might be a fun one to try if you have written off Sumatran coffee in the past because of the presence of those flavors as they are reduced here.

Suggested use: fans of dark roast pour over, fans of Sumatran coffee, fans of Yemeni or Brazil coffee, fans of cold brew, use as an espresso base, a low acid solo shot of espresso for chocolate espresso fans.

Fans of the traditional wet process Central American coffees may notice the rustic flavors here. Fans of fruity natural process coffees may be missing that fruity acidic punch. Both of those people could still love this coffee in a blend.

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