When people talk about Sumatran coffee, they usually mean Arabica: Mandheling, Gayo, Lintong. But Sumatra robusta has a story of its own, and in North Sumatra, one name stands out above the rest: Sidikalang. Strong, aromatic and full bodied, Sidikalang Robusta has...
Few coffee origins have a reputation as strong, or as distinctive, as Sumatra coffee. Say “Sumatra” to a roaster and they’ll picture a heavy, syrupy cup with low acidity and deep notes of chocolate, cedar, earth and spice. It’s a style that...
Look at any offer sheet for Indonesian green coffee and you’ll see labels like “Grade 1 TP,” “Grade 1 DP,” “Grade 4” or “Asalan.” To someone new to Indonesian coffee grades, they can look like a code. They’re...
If you roast Sumatran, Javanese or Sulawesi coffee, there’s a good chance you’ve thought about buying it straight from the source. Choosing to import coffee from Indonesia directly can mean fresher lots, better traceability and a closer relationship with...
High in the mountains of Aceh, at the northern tip of Sumatra, farmers have been growing Gayo coffee for more than a century. It’s one of Indonesia’s most respected Arabicas: full bodied and sweet like the best Sumatran coffees, but often brighter and more...
