Sumatra Lake Toba | The Flavor of Ikendar TP's Triple-Sorted Coffee

Sumatra Lake Toba | What Is the Flavor of Ikendar TP's Triple-Sorted Coffee?

The Iskandar story begins near Lake Tawar in Sumatra's Aceh province, where the coffee was first grown and processed with technical guidance from La Minita. Produced on Indonesia's Sumatra Island, Iskandar comes from this coffee-growing region near Lake Tawar. La Minita Farm processed the semi-washed (wet-hulled) beans and applied strict triple hand selection. But conflict and unrest between Aceh and the central government took a toll on coffee quality, and TP Volpoki Company eventually relocated cultivation to the southern shores of Lake Toba. A search of La Minita's official website today shows the coffee is no longer listed under their name — yet it remains a triple hand-sorted bean. The green beans are full and beautiful, with a green apple aroma.

Iskandar coffee is produced in North Sumatra Province near Lake Toba, close to Medan. La Minita Estate brought its hallmark ethos of meticulous care and accountability to both cultivating and selecting the coffee. Through La Minita's refined sun-drying technique and three rounds of manual screening, only the highest-quality beans make it into the bag, creating the singular, polished flavor of Iskandar coffee. Because the process is so demanding in labor, fewer than 1,000 bags can be produced each year, making it La Minita's standout Indonesian coffee.

Product Information

• Product Name: La Minita Iskandar
• Region: Lake Toba, Lintong, Sumatra
• Bean Size: Screen #18
• Processing Method: Semi-washed (wet-hulled)
• Altitude: 1000-1800 meters
• Variety: Arabica

Flavor Profile

Grind Mandheling coffee and the scent of grass and dry herbs is immediately pronounced. On the nose there is a lipstick-like cosmetic fragrance, and on tasting, that dry herb character comes forward. Mid-palate, dark chocolate and pine emerge over a warm, creamy aroma, carried by a rich, full-bodied texture. Thanks to the three rounds of hand selection that strip out every defective bean, the cup is exceptionally clean, and the aftertaste lingers beautifully. Overall the profile is three-dimensional, full, and generous.

FrontStreet Coffee Recommended Brewing

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji grinder setting 3.5

Brewing Method

Coffee-to-water ratio 1:15 with 15 grams of coffee. First pour 25 grams of water for a 25-second bloom. Second pour to 120 grams, then stop. Once the water level in the coffee bed drops to halfway, continue pouring slowly until you reach 225 grams total. Extraction time approximately 2:00.

Analysis

The three-stage pour keeps the front, middle, and back flavor notes clearly separated. Since the V60's many ribs drain quickly, pausing mid-brew helps extend the extraction time.

FrontStreet Coffee Recommendation

Sumatran coffee of this style rewards drinkers who love weight and spice over brightness. FrontStreet Coffee's Indonesia Mandheling comes from the Lintong growing area around Lake Toba — the very terroir this article celebrates — and is processed with the traditional wet-hulled method that defines the region. Roasted medium-dark, it brews low in acidity and full-bodied, with rich caramel, dark chocolate, and toasted bread aromas and a long, sweet finish. For an even more pristine expression, choose FrontStreet PWN Golden Mandheling: sourced exclusively from specialty-grade lots and put through rigorous sorting on density, size, shape, and color, it tastes of sandalwood, herbs, spice, roasted hazelnut, caramel, and dark chocolate with a clean, mellow depth. Both are classic examples of why wet-hulled Sumatra stands apart from every other coffee origin.