Episode 37 on Monday the 27th of July 2009 Indonesian Sidikaland 2009-2010

Much of the Arabica coffee produced in Sumatra has traditionally been defined as Lintong and Mandheling. These old-fashioned heirloom descriptions, however, tell little of the provenance and even less of the quality.

Our Sidikalang coffee is produced by many small growers around the town of Sidikalang at around 1200m above sea level and located to the west of Lake Toba in North Sumatra Province. This is the region which produces much of the coffee that is marketed as 'Lintong' (named after a small town to the south of the lake).

In the cup expect, bananas but almost fermented and bruised banana, along with an oakyness. Then onto a cider apple boozyness that turns into a sherry after taste. Also very predominant is the asian fruit durian

Coffee: Sidikalang Farm: Small growers around the town of Sidikalang Varietal(s): Rasuna Processing: Hand-picked, Natural Region: North Sumatra Province Country: Indonesia

Comments

  • 27 July 2009, 5:31 pm

    Mark Pearce says:

    Loved this episode Steve! It’s nice to know that you appreciate your customers feedback and also involve them in things you do! I will be ordering a bag of Sidikaland tonight and also sending in a suggestion for the name if your machine. I’ll also give cupping a go.

    Thanks, Mark.

  • 27 July 2009, 10:15 pm

    Hoodi says:

    Darn! This is the first coffee to hit after my 3 month sub ran out, which I hadn’t realised had happened!
    Very cool video & ideas though. I won’t be trying this soon enough to submit cupping notes but I may consult with my other half on a roaster name!
    I really need to work through the cupboard full of green I have accrued!

  • 28 July 2009, 9:35 am

    Can rude names be suggested? :D

  • 29 July 2009, 2:28 pm

    Hoodi says:

    Wait! My sub hasn’t run out at all! Royal mail only just managed to deliver this :D Well It’s roasted now but I’m letting it rest – first impressions though? The green stinks! I never pay much attention to how green smells, but I was assaulted by a pungent whack of overripe / rotting BANANA upon opening my bag.

    Lets see how it tastes tomorrow :D

  • 1 August 2009, 10:33 am

    Malcolm Palmer says:

    First impression after grinding was that it didn’t smell like coffee. The smell seemed very earthy. I am no cupping expert but tried it black and wished that I hadn’t.

    My wife and I drank it as espresso cappuccino and it didn’t taste like coffee as I know it. Following your blog I agree with the banana taste and the farmyard but don’t know whether I would have come up with that on my own.

    I can imagine it appealing to lovers of Monsoon Malabar but I’m not one of them so I won’t be buying any of this. I can’t promise to finish the bag either.

    I wish that I didn’t sound quite so negative but I really couldn’t find anything positive to say about it.

  • 1 August 2009, 10:48 am

    Malcolm Palmer says:

    As for the name of your new roaster, I’m sure that it is a woman and definitely German so I would go for Brunnhilde from Wagner’s Ring who was put into a ring of fire and nearly got roasted.

  • 30 May 2010, 10:01 am

    Terry Allan says:

    Well episode 69 of In My Mug brought me to investigate this coffee.

    Episode 69 dealt with the UKBC Blend which was absolutely wonderful and so I just had to investigate the individual components.

    As with the UKBC blend the Cona seemed to provide a slightly more aromatic and favour-filled cup than that made in the Aeropress for some reason.

    People may not like this Indonesian coffee but it certainly provides a talking point. I actually love it but I wouldn’t like to drink it and nothing else but it every day every day. Great, however, to be able to pull it out of the cupboard and do a roast when the humour is right.

    It is funky, interesting, different, tolerant of the brewing process, full of flavour, and just a great talking point.

    My brilliant wife once again came up with a descriptor for the flavour which describes it better than any other. She says not funky but ‘funghi’. Also she says not farmyard but ‘goats cheese’.

    Don’t get the bananas but can relate to the cider apple boozyness descriptor although only vaguely so.

    Cetrainly a coffee which any coffee lover must try. It seems difficult not to make a good cup of coffee with it too, which is a great bonus. It is good humoured and tolerant of poor brewing methodologies – which suits me.

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