The Coffee
”I was surprised, you were surprised, he was surprised, and she was surprised. Everyone was surprised!”
We had so many questions after tasting this coffee. If there is a scale for how fruity a coffee is, then this coffee will sit at the peak of that scale. It tastes like rujak—Indonesian fruit salad that contains a lot of tropical fruits with a nice play of acidity and sweetness—in a cup of coffee.
The Farm
My first question was, “How could this coffee arrive from Ecuador to Indonesia?” Sidra is an Arabica varietal that earns a massive reputation by being used in World Coffee Championship (WCC). It’s mainly grown in Latin American countries like Ecuador and Colombia. However, Alex of Sibadak Coffee wasn’t joking when he said that he would grow Sidra varietal in Indonesia.
Alongside farmers in his homeland, Alex brought and cultivated Sidra in the hills of Pagarsinondi, North Tapanuli, Sumatera island—the home of Batak people. Thus, he calls it Tapanuli Sidra. Grown between 1250 to 1350 masl, this coffee amasses a lot of sugar and polyphenols that leads to a complex cup.
The Process
My second question was: “How could Tapanuli Sidra reach its own height—no longer hiding behind the American Sidra?”
It turned out that Alex’s approach in farming and processing paid off really well. This lot was processed using Anaerobic Natural method.
The result? A sparkling acidity with distinct dried mango 🥭, citrus 🍋🟩 notes, and syrupy sweetness. As it cools down, you’ll taste more boozy 🍷 notes. It will bring joy to your heart as you sip it. That‘s why we call it Las Roja, which means the reds (Spanish) and a joyful heart (Bataknese).
Origin: Pagarsinondi, North Sumatera, Indonesia
Altitude: 1250-1350 masl
Process: Anaerobic Natural
Varietal: Ecuadorian Sidra
Eureka Score: 89.21
