Putra writes for Indonesia Specialty Coffee — origins, cupping, processing, and the trade behind every cup.
Putra Siregar leads coffee curation and content at Indonesia Specialty Coffee. He writes practical guides on green-coffee handling, roasting and brewing — from diagnosing defects like mold to dialing in espresso — helping roasters and coffee lovers get the most from Indonesian beans.
Putra Siregar
In April 2016, a coffee from a forest on a West Java mountain walked into a competition in Atlanta and…
Some origins matter for how they taste. Timor matters for what it did to every other coffee. Timor coffee is…
When someone calls coffee “a cup of Java,” this is roughly where the phrase was born. Java Malabar coffee is…
If you have ever bought “Sulawesi Kalossi,” you have bought Enrekang coffee, whether the bag said so or not. Sulawesi…
Most Indonesian coffee grows on a volcano. This one does not. Papua Wamena coffee is arabica grown in the Baliem…
Everything you think you know about Sumatran coffee, Solok politely ignores. Minang Solok coffee is arabica grown in Solok Regency,…
The British planted coffee here before there was Indonesia. Bengkulu was Bencoolen, an East India Company outpost on Sumatra’s west…
Most Sumatra coffee tastes like Sumatra: heavy, earthy, low-acid, the taste of wet-hulling and humidity. Kerinci is the origin that…
Drive up from Medan toward Berastagi, and the coffee starts about where the vegetable fields stop. A lot of it…
Head of Sourcing · Indonesia Specialty Coffee
Putra Siregar leads coffee curation and content at Indonesia Specialty Coffee. He writes practical guides on green-coffee handling, roasting and brewing — from diagnosing defects like mold to dialing in espresso — helping roasters and coffee lovers get the most from Indonesian…
Our cupping team is ready to build a profile around your brand — from single-origins for specialty cafés to consistent blends for export.
