The Sigararutang coffee from North Tapanuli district

North Sumatra Province is known as one of the Arabica producing center with the production of 15000 tons/year, accounting to 33.3% of the Indonesian Arabica production. There are three main districts in North Sumatra producing the coffee, namely Humbang Hasundutan, Tapanuli Utara and Toba Samosir. The North Sumatra coffee harvest, trading and processing season occurs during the wet season. As a result, coffee is initially traded from farmer to local trader at very high moisture content, between 40 to 50 per cent.

Classically sweet-fermented, dried-in-the-fruit profile. Rich, fermenty raisin-toned chocolate in the aroma with aromatic wood and pungent citrus complications.
In the cup gently lively acidity, lightly syrupy mouthfeel. The ferment shows a rustic sweet apple-cidery character, molasses and dark chocolate. The chocolate in particular carries into the finish, where the cup finally betrays its sweetness with a faint hint of' salty herb.