Sidikalang Arabica Coffee Beans – Semiwash

Single-origin Arabica coffee beans, Grade 1 Triple Pick, processed using the semiwash (wet-hulled) method. Espresso roast, shipped within a maximum of 3 days from the roast date.

WHY IS THIS ARABICA SO FULL-BODIED WITHOUT ROBUSTA?

“It grounds you immediately. A slow, heavy descent into melting cocoa and deep, quiet earth, offering the kind of unrelenting warmth you only seek at the absolute end of the day.”

Sidikalang's public reputation has long been dominated almost exclusively by Robusta, as though the region had nothing else to offer. These Arabica beans challenge that historical oversight.

Grown at an altitude of 1,200–1,400 meters above sea level, Sidikalang's terroir shapes an earthy character and deep-rooted herbal notes that define the coffee's flavor profile. These are not Arabica beans trying to appear bright or imitate the profiles of other regions; they are a pure expression of ancient soil that deserves to be remembered.

We lock this mixed-varietal lot into a medium-dark roast profile, a precise decision designed to suppress acidity and bring its full weight to the forefront.

Espresso extraction immediately delivers a rich, melting wave of chocolate, grounded by a solid earthy foundation. The semiwash post-harvest process helps preserve its dense structure, creating a backbone that holds its own even when immersed in cold milk.

These Arabica beans stand as tangible proof that another side of Sidikalang possesses a dark elegance worthy of center stage.

SPECIFICATIONS >>

• Origin: Sidikalang, North Sumatra, Indonesia

• Process: Semiwash (wet-hulled)

• Varietal: Mixed varieties

• Altitude: 1,200–1,400 meters above sea level (masl)

• Grade: Grade 1

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Chocolate | Herbs | Earthy

Taken from this lot's own cupping sheet, not from the supplier's description.

BREWING GUIDE

01 // Let the beans rest first.

• Filter coffee: 7–10 days after the roast date.

• Espresso: 7–14 days after the roast date.

02 // Use clean water.

- Water TDS: 75–150 ppm.

03 // Weigh everything.

- Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Contact us via chat for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE

Record a single-take unboxing video while the package is still sealed. Claims regarding product damage cannot be processed without a video.

We are not responsible for product damage caused by the shipping service or customer error.