Name: Aged Sumatra Lintong
Brand: Paradise Coffee
SKU: aged-sumatra
Price: 25.0 USD
Availability: OutOfStock

Aged Sumatra Lintong

$25.00

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Weight 12oz 5lb

Grind Whole Bean Auto Drip French Press

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Tasting Notes

Rich, rustic, smoky. Hickory and cedar firewood, supported by dark chocolate, spice, camphor, mushroom, and tobacco. Excellent when paired with pancakes and maple syrup.

Background Info

While some things age, others become vintage, acquiring a patina that adds character only time can bestow. The best aged Sumatra coffees wear their history with pride: they become heavier, deeper, and more resonant, with an enhanced mouthfeel and viscosity. Cedar, tobacco, chocolate, and butter notes add complexity to an already intriguing profile.

Much like a 50-year-old vintage cognac, this coffee has a faint hint of age that adds to its charm. Aged Sumatran coffees aren't like anything but themselves, and we love them for that.

Aged coffees from Indonesia are a rarity in the coffee world. Similar to the monsooned coffees of India, they seek to recreate the flavors of coffees from the Far East transported to Europe by sailing ships in a bygone era. The months-long voyage across warm tropical waters would alter the flavor and appearance of the coffees.

These aged Indonesian coffees are almost always made from wet-hulled coffees. These washed process coffees have the parchment removed at 25-30% moisture content and are partially dried as green coffee, instead of being dried down to 10-12% in parchment. The coffees are aged in warehouses, most often in Singapore, for 2-5 years, being mixed occasionally to ensure the aging process is homogeneous. After this extensive aging process, the color of the green beans changes to an orange/brown, resulting in a coffee with milder acidity, increased mouthfeel, and often notes of spice, mushroom, and herbal medicine.

What Is 100% Kona Coffee?

100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.

To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.

If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .

The Paradise Promise

Your coffee is roasted fresh at our Hilo Roastery on Hawai‘i Island, ensuring every bag captures the clarity and sweetness Kona coffee is known for. We roast every Monday, Wednesday, and Fridays, so your order arrives at peak flavor.

Freshness Guaranteed

Our beans are roasted to order and never sit on shelves. You’ll taste the difference in every cup — vibrant, balanced, and free of bitterness.

Processing Innovation

We collaborate directly with Kona growers to produce coffees using advanced fermentation and drying techniques we’ve developed over two decades of research in Hawai‘i.

Kona Coffee FAQs-Roasting, Sourcing, and Shipping

Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.

Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.

We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.

We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
We roast and ship on Monday/Wednesday/Friday.

Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.

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