Description
One robust Indonesian coffee option is Roasted Robusta Sidikalang, which has a powerful flavor and distinct personality. Consequently, this bean is popular with purchasers due to its consistent flavor and ease of usage. As a whole, this introduction clarifies why the international coffee market should pay attention to this coffee.
Reliability is offered by Sidikalang coffee through its consistent quality and distinct origin. In addition, roasters are able to plan output more efficiently because to the region’s constant harvests. So, traders put their faith in this coffee when they plan for the future of their supply. As an added bonus, the bean is compatible with both vintage and contemporary coffee makers.
History
As the colonial trade expanded over Sumatra, Sidikalang became as a major coffee center. After then, farmers figured out how to plant robusta in a way that worked with their specific climate and soil. Roasted robusta sidikalang was a highly esteemed commodity in domestic trading channels as time went on. The bean’s ability to withstand the rigors of transportation and storage made it highly prized by merchants. As a result, a coffee culture based on reliability and resilience emerged from this past.
Through generations of diligent land maintenance, local families passed their farming knowledge on. Additionally, in order to safeguard quality and farmer revenue, cooperatives were later established. The coffee was able to secure consistent demand in Indonesian marketplaces as a result of this endeavor. Over time, roasters have also discovered that these beans consistently provide good roasts. This coffee has been successful for a long time because of its history and the cooperation of its producers.
Aroma
Toasted grain, dark chocolate, and earthy undertones make up the fragrance character. As the water boils, the aroma swiftly ascends and warmly permeates the space. An aromatic blend of roasted robusta sidikalang is a great choice for morning rituals. In addition, the scent remains consistent even after grinding and storing. Cafes can use this function to be consistent with their customer service every time.
Unlike beans with a lower acidity level, this coffee has a more grounded aroma. On the contrary, right from the first instant of brewing, the aroma is soothing and pleasant. This quality makes the coffee a good complement to sugary pastries or light dinners. Furthermore, the scent complements milk-based beverages while retaining their individuality. As a result, fragrance intensity is a useful feature for both commercial and domestic applications.
Conclusion
With deep historical roots and obvious benefits, roasted robusta sidikalang stands as a trustworthy coffee option with its rich flavor. Whether you’re looking for a daily dose of caffeine or a robust scent, this product has you covered. Additionally, the coffee can be brewed in a variety of ways without requiring complicated changes. Companies value it for its consistent supply and how easy it is to roast. Therefore, this coffee is perfect for both home and business use.
Traceable, time-honored farming practices make it all the way from mountain fields to cups. Roasted robusta sidikalang continues serving markets seeking strength and clarity. Its simple profile welcomes experienced buyers and new customers. The product reflects honest farming and practical processing choices. Overall, this coffee delivers dependable quality with lasting appeal.
Specifications
- Available Products: Roasted Coffee Beans
- Coffee Type: Robusta
- Origin: Sidikalang, Dairi Regency, North Sumatra
- Roast Level: Medium to Dark (customizable)
- Screen Size (Green Reference): 16–18
- Moisture Content (Roasted): Max 3–5%
- Defect Rate (Green Reference): Max 11%
- Cupping Score: 78–82
- Crop Year: 2025
- Lot Size: 100–300 kg
- Bag Size: 20 KG / 30 KG
- Packaging: One-Way Valve Foil Bag / Kraft with Inner Liner
- Certifications: Halal (local compliance)
Characteristics
- Fragrance/Aroma: Bold cocoa, roasted nuts, light smoky notes
- Flavour: Earthy, dark chocolate, woody spice, low sweetness
- Acidity: Low to mild
- Body: Very full, heavy, and lingering
- Aftertaste: Strong, bitter-sweet, long finish
Description Scheme
- Time from Flowering to Cherry: 10–11 Months
- Production Yield (Kg/Ha): 1,000 – 2,000
- Optimal Temperature: 20–30°C
- Optimal Rainfall: 1,500 – 3,000 mm/year
- Altitude: 600 – 900 meters above sea level (asl)
- Soil Type: Volcanic and andosol soil, high mineral content
- Country of Origin: Indonesia
- Production Area: Sidikalang Highlands, North Sumatra
- Caffeine Content: 1.8 – 2.7%
- Seed Shape: Rounder and shorter bean structure with shallow center cut
- Cup Character: Low acidity, dark chocolate, earthy tones, strong bitterness, thick mouthfeel
- Harvest Method: Manual selective picking
- Processing Method: Washed (Wet Hulled) / Natural (Sun-Dried)
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