adminSidikalang, a small town nestled in the highlands of Dairi Regency, North Sumatra, holds a cherished place in the hearts of Indonesian coffee lovers. It is here that one of the country’s most prized coffee varieties, Sidikalang coffee, is cultivated. The region’s unique geography and climate are key to its exceptional quality. Sidikalang lies at an altitude of 1,400 to 1,500 meters above sea level, providing the ideal cool temperatures and fertile volcanic soil necessary for growing premium Arabica and Robusta beans. But what truly sets it apart is The Secret behind its rich aroma and complex flavor profile. This secret isn’t just one thing, but a combination of meticulous farming practices, a long history, and a passion passed down through generations. Local farmers, many of whom are from the Pakpak-Dairi ethnic group, have been cultivating coffee for centuries, relying on traditional methods that prioritize quality over quantity. This careful attention to detail ensures that each bean is perfectly ripe before harvesting, a critical step in unlocking its full potential. The entire process, from seed to cup, is a testament to the community’s dedication to their craft, making it a truly unique brew. The unique combination of tradition and terroir is The Secret to its world-class reputation.
The history of Sidikalang coffee is as rich as its flavor. Coffee cultivation was introduced to the region by the Dutch colonial government in the late 19th century, but it was the local farmers who truly mastered the art of growing it. They quickly adapted the new crop to their land and developed a unique processing method. Initially, they focused on the Robusta variety, known for its bold, strong taste, before later expanding to Arabica beans. Today, Sidikalang is particularly famous for its Arabica coffee, which is known for its low acidity and notes of chocolate, caramel, and spices. It’s a taste profile that has earned it a loyal following both locally and internationally. The community has a deep connection to their coffee. For example, during a local coffee festival held in Sidikalang on Sunday, July 14, 2024, the Head of the Dairi Agriculture Office, Mr. Budi Santoso, emphasized the importance of preserving these traditional methods to maintain the coffee’s distinct quality. This kind of official support and local pride underscores just how much this coffee means to the region. The true secret lies in the generations of wisdom passed down.
The processing of Sidikalang coffee also plays a significant role in its final taste. Most farmers use a semi-washed or wet-hulled method, a process common in Sumatra. After harvesting, the cherries are pulped, fermented for a short period, and then partially dried before the outer layer, or parchment, is removed. This method gives the beans their characteristic dark green color and a heavier body, which contributes to the coffee’s bold flavor. The beans are then dried further on patios or raised beds, where they are constantly turned to ensure even drying. Finally, the beans are hand-sorted to remove any defects, a labor-intensive but crucial step. This meticulous process is what allows The Secret of its taste to truly shine through. The result is a cup of coffee that is both complex and incredibly smooth, with a rich aroma that lingers long after the last sip. For many, a cup of Sidikalang coffee is more than just a morning ritual; it’s a sensory experience that tells a story of tradition, dedication, and the unique landscape of North Sumatra. It is a flavor that is unmatched in its boldness and aromatic complexity, and the history and heritage woven into every bean is the final piece of The Secret that makes it so special.