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Caffe Ladro - Sumatra Lintong Sigumpar

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We’re always excited to try a new roast from Sumatra and this one is no exception. Processed by Bidner Hutasoit in the Sigumpar village, this coffee features a wet hulled process that brings out the earthier notes present in the bean. Bidner and his six brothers are all coffee producers in Lintong, and this family business is set to live on with Bidner’s son, Nathan. All of them live and work in and around Sigumpar Village. This community effort has produced a delicious coffee roasted with a light touch by Ladro. The result is a coffee with notes of cedar, meyer lemon, and thyme that’s perfect for a pour over.
Roast Level
  • Coffee Type: Whole Bean
  • Product Size: 12 oz
  • Single Origin
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Recommended Brew Methods

We recommend a 16:1 water to coffee ratio for your dosing. Use a scale for best results! For pour over, use a medium-coarse grind size somewhere between drip and press levels. Start with a short pour to wet the grounds and “bloom” the coffee for 30 seconds, followed by two more pours, divided in half to reach the appropriate remaining ratio of water to coffee.

Learn more about pour over →

For a French Press brew we recommend a 1:12 coffee to water ratio with coffee ground at the consistency of sea salt. Add your grounds to the brewing chamber. then add twice the water as there are grounds to the chamber. Stir gently and allow to bloom for about 30 seconds. Place the top on the press and allow it to steep for 4 minutes. Plunge the press slowly and enjoy!

Learn more about the French Press →
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About The Roaster

Roasted Fresh in Seattle, Washington

When a brand-new coffee roaster opens up right next door to Starbucks, well… you know it’s going to be good. That’s what happened when Caffe Ladro opened up its first shop in 1994 on Upper Queen Anne in Seattle, right next door to Starbucks. To be fair, it’s a quintessential Seattle tale; Everyone knows there’s room for more than one great coffee shop in the Coffee Capital. Caffe Ladro—now a Seattle institution which means “coffee thief”—has always had to work twice as hard to produce quality coffee that appealed to the masses and beat out its next-door neighbor.

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