Two Hands Full Roastery
Tapanuli Sidra

Roaster Location: Flag of Indonesia West Java

5.00(1)

Bean Source Country: Indonesia
Bean Source Region: Sumatra
Process: Natural

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Reviews(1)

5.00(1)

1 rating
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1854 roasts rated, avg score of 4.31

    5.00 - Average

    5.00 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Bright red berry notes such as strawberry and black cherry lead the cup, supported by gentle tropical hints of papaya. Very sweet, slight honey like moutjfeel. A silky and tea like body carries through, finishing with a whisper of funk/spice. The aftertaste is exceptionally clean.

    Never seen a Sumatra Sidra before but I sure hope to see more.

    Cupping Method:I just had a 20g sample and made it 17:1, 92C on the v60.

    10 months ago ยท See more from Theo

More Details

Bean Source Country: Indonesia
Known for their earthy, full-bodied, and low-acid characteristics, Indonesian coffees from Sumatra, Sulawesi, and Java are unique due to their wet-hulling processing method. Beans like Mandheling, Lintong, and Toraja showcase the distinct flavors and bold profiles that attract coffee lovers worldwide.
Bean Source Region: Sumatra
Sumatran coffee, hailing from the Sunda Islands of Indonesia, is renowned for its distinct flavor profile and full-bodied richness. These beans are typically processed using a method known as wet-hulling, which imparts a unique earthy, spicy character to the coffee, often with notes of dark chocolate, cedar, and sometimes a hint of ripe fruit. The coffee is marked by its low acidity, which complements the robust flavors and contributes to a smooth, lingering finish. Sumatran coffee, with its bold, complex flavors and pronounced mouthfeel, offers a unique coffee-drinking experience that sets it apart on the global stage.

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