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
Every few weeks, a UK roaster emails us worried about the tariff on importing green coffee from Indonesia. Here is…
Grade 3 green coffee beans are the quiet workhorse of high-volume coffee menus. If you run a roastery or a…
Mold in green coffee beans is a storage and processing defect caused by excess moisture, and it ruins both the…
The first time an infused coffee lands on your cupping table, you smell it before you taste it. A sample…
Stand behind any specialty bar in 2026 and watch what the barista reaches for. It is almost always a double…
An Americano is just espresso diluted with hot water, so most people assume a bitter one means a bad shot.…
Put the same lot on a roaster, and you can take it two ways: a touch darker for espresso, a…
We keep retained samples of every export lot in the Medan warehouse. Open one a year later, and you learn…
Natural processed coffee Indonesia produces has become one of the most requested green-bean styles among specialty roasters, and for good…
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.
