Sigararutang Arabica Coffee Beans – Fullwash

Single-origin Arabica coffee beans, specialty grade, processed using the Fullwash method. Roasted fresh after your order is placed.

WHY THE NAME “SOAL UTANG”?

“A tribute to the highlands of Ulu Pungkut. Mandailing Sigararutang is a clean and sophisticated take on a legendary origin. Moving away from the traditional earthy notes, this Fullwash process reveals a vibrant clarity—where the zest of orange harmonizes with the deep, comforting sweetness of palm sugar. A cup that feels like home, only better.”

Sigararutang means “debt payer” in the Batak language. This variety was discovered in 1988 on a farmer’s plantation in Lintongnihuta and began to be distributed by the government around 2005.

The name has nothing to do with the coffee’s flavor. The trees bear fruit at three years old, a year earlier than most Arabica varieties. This means farmers who borrow money to plant their crops can repay their loans after the first harvest, rather than waiting for the second.

These Arabica coffee beans come from Ulu Pungkut, Mandailing Natal, at an altitude of 1,200–1,400 meters above sea level. They are processed using the Fullwash method—fully washed, not wet-hulled—allowing the orange and palm sugar notes to shine without being overshadowed by earthy flavors.

A name that doesn't try to sound expensive. We like that.

SPECIFICATIONS

• Origin: Ulu Pungkut, Mandailing Natal, North Sumatra, Indonesia

• Process: Fullwash

• Varietal: Sigararutang

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

• Grade: Specialty

• Roast: Medium Roast (Omni Roast), suitable for both filter coffee and espresso

TASTING NOTES

Orange | Palm Sugar | Herbs

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.