In the northern part of Tapanuli, in a small village called Pagarsinondi, producer Alex Hutabarat grows a very special varietal — Sidra. Originally a rare hybrid from Ecuador, Alex brought the seeds to Sumatra, curious to see how they would adapt to the volcanic soils of North Tapanuli.

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The trees thrived, and what started as an experiment has now become one of the most talked-about coffees in Indonesia. Today, Sidra from Tapanuli stands out with its vibrant character and has quickly gained recognition among roasters and competitors across the country.

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The Sidra varietal traces its roots back to Ecuador, where it was first developed as a cross between Typica and Bourbon. Known for its elegance, complex fruit notes, and refined sweetness, Sidra quickly gained a reputation as a competition coffee on the world stage. Its rarity and demanding cultivation made it a prized choice for producers looking to push coffee quality to new heights. 

 

When seeds found its way into Indonesia, brought by Alex Hutabarat, the coffee cup quality began to show potential and deep unique character. Planted in the volcanic soils of North Sumatra, Sidra adapted beautifully — the high altitudes, fertile land, and cool climate adding a distinct depth and richness to its character. What began as a small experiment has now grown into something special, with Sidra redefining what Indonesian specialty coffee can be.