Sidikalang coffee

Sidikalang coffee

Coffee lovers heard Sidikalang coffee. The coffee that was once a famous Sumatra coffee icons and even overseas. Coffee Sidikalang must come from Sidikalang, a district in Dairi regency in the province of North Sumatra.

Sidikalang is the capital of Dairi is geographically located in the northwest of North Sumatra with an area of about 191 625 ha, or approximately 2.67% of the total area of the province of North Sumatra (71.68 million hectares). Subdistrict Sidikalang located at an altitude of 1,066 meters above sea level (above sea level) makes Sidikalang be a very good area for coffee plants.

Sidikalang very famous coffee flavor enjoyment, not only at home but also almost all coffee lovers the World to admit it. Sidikalang coffee has also been able to compete with Brazilian coffee, which is one of the best coffee in the world. Until now, the coffee Sidikalang often called the king of coffee in Sumatra.

Sidikalang is the capital of Dairi is geographically located in the northwest of North Sumatra

Sidikalang is the capital of Dairi is geographically located in the northwest of North Sumatra

Starting from the ground coffee before brewing. Aroma coffee powder is still strong anyway if I told you. I think the coffee roasting process has not been too long. But I can not identify exactly what kind of scent. Forgive me still lay

Regarding the taste, it’s a habit I’ve tasted powdered coffee before brewing, sometimes even taste the “bean” coffee, LOL bitter, taste first appeared on the tongue. But, the longer retained in the mouth, acid taste appears. Strong, but could not last long on the tongue. Still less by the dominant bitterness. Not the typical coffee with a bitter taste and acid balance.

Unfortunately, I have not had a manual brewing, so the coffee is still brewed a la brewed. Brewing a simple but honest. This time, two and a half teaspoon full, brewed hot water (no measuring temperature) almost a full glass.

Sidikalang coffee

Sidikalang coffee

Interestingly, Sidikalang brewed coffee aroma is sweet. A little, but discreet. Moving to taste. Funny, first tasted is sour, and bitter. First impressions were like in contrast to when he was in the form of a powder. Bitter like stuck in the base of the tongue, and long disappearance.

As coffee in general, the colder the temperature, the coffee Sidikalang this, the emerging sense of acid. And although predominantly bitter taste, for I can still be enjoyed without sugar. Oh but I do like coffee without sugar, is what it is.

Oh yes, I think coffee Sidikalang safe enough for patients with ulcers, because it’s not coffee high acidity levels. But, if consumed by who did not drink coffee, might be a real headache. and, coffee Sidikalang’s like falling in love makes the heart pounding continued hahaha. : ‘)

As always, I said, “Coffee is not just a matter of taste, but an experience”. So do not believe in this review before try it yourself.

For anyone who is unfamiliar coffee, do not try to sip coffee Sidikalang if you do not want palpitations eyes tight and be able to read until morning. The Sidikalang known as a producer of robusta coffee beans are known to have high levels of caffeine, reaching 70-80%. Compare with arabica only half.

Sidikalang coffee bean

Sidikalang coffee bean

With soil conditions that support also makes the quality of Robusta Sidikalang coffee increasingly respected. Coffee plants should be grown on top of at least 700 meters above sea level. And the average Sumatran coffee is grown above 1000 meters above sea level. Thus, the quality of coffee beans produced has a physical and a stronger sense of character. That’s what separates Sumatran coffee from other coffee types.

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