Sigararutang Arabica Coffee Beans – Semiwash

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

BREAKING ROASTING TRADITIONS

“It smells like a kitchen from a childhood you almost forgot—orange peels left on a warm stove, dark chocolate melting in a heavy pan, and the sharp, bright sweetness of plums waiting in a bowl. A cup that feels both deeply familiar and startlingly alive.”

Tradition often dictates that Sumatra coffee processed using the wet-hulled method must be roasted dark to produce a heavy body. With this Sigararutang lot, we deliberately reject that convention.

Grown in the Ulu Pungkut region, this variety holds a spectrum of fruity flavors that is far too complex to be concealed by an aggressively dark roast profile. Choosing to stop the roasting process at a medium level is a calculated decision to demonstrate that the terroir of Mandailing Natal can express a brighter kind of elegance.

This approach reveals flavor dimensions rarely associated with the semiwash post-harvest process. The first extraction of these Arabica beans greets the palate with notes of plum, followed smoothly by the delicate character of orange peel.

This brightness does not make the coffee fragile. A chocolate foundation consistently supports the cup's structure, anchoring the entire flavor profile with every sip.

These Arabica beans challenge conventional assumptions—a testament to how elegantly Sumatran coffee can express itself when its perceived limitations are boldly tested.

SPECIFICATIONS

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

• Process: Semiwash, wet-hulled

• Varietal: Sigararutang

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

• Grade: Grade 1 Triple Pick

• Roast: Medium Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Chocolate | Orange Peel | Plum

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.