Sidikalang Robusta Coffee Beans – Natural

Single-origin Robusta coffee beans, Grade 1, processed using the Natural method. Espresso roast, shipped within a maximum of 3 days from the roast date.

WHY ARE THE TASTING NOTES IDENTICAL TO OUR OTHER ROBUSTA?

“A thick, dark pool of melted baking chocolate and roasted nuts that coats the palate — the honest taste of Sumatra’s soul, it carries the taste of earth and resilience — bold yet humble, honest yet rich, made for those who find beauty in simplicity.”

Dark chocolate, earthy, nutty. Exactly the same three tasting notes as our Gayo Geste Robusta, and at the same price, too.

We're not pretending to be surprised. At a medium-dark roast level, Sumatran Robusta coffees naturally converge toward similar flavor profiles. Those three words on the cupping sheet are a summary, not the whole cup.

What those three words cannot capture is precisely what matters most: how intense the bitterness is, how long the aftertaste lingers, and what happens when these Robusta beans meet milk and sugar.

The proof is on our shelves. Sidikalang serves as the backbone of our Kopitiam series: Golden Finest, Bitter Sweet Elixir, and Mocha Mist. For our Coffeeshop series, however, we choose Kerinci Robusta instead.

Two Robustas, two different roles, selected at the cupping table.

Sidikalang comes from Dairi, along the backbone of the Barisan Mountains. Its coffee was being shipped to markets far beyond its origins long before the term “specialty coffee” entered Indonesia. It has low acidity and a calm, approachable character when enjoyed black.

If a strong, traditional Indonesian tubruk coffee is part of your morning ritual, these are the Robusta beans we'd put in your hands.

Those three tasting notes are just the entrance. The cup itself provides the answer.

SPECIFICATIONS

• Origin: Sidikalang, Dairi, North Sumatra, Indonesia

• Process: Natural

• Clone: Mixed varieties

• Altitude: 800–1,200 meters above sea level (masl)

• Grade: Grade 1

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Dark Chocolate | Earthy | Nutty

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.

Single-origin Robusta coffee beans for coffee shops, traditional coffee stalls, and home brewers. 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.