Sidikalang is a city and district immediately to the west of Lake Toba, the massive crater lake in North Sumatra. While it is near Lintong, Dolok Sanggul and other growing areas we source lots from, Sidikalang coffees have a different flavor profile, more like a classic Mandheling. Part of this is due to micro-climates and influences from the Lake, part is due to the cultivar. The area has it's own special long bean type, a form of Typica. Sidikalang is found less and less frequently in Sumatra and other parts of Indonesia. Much of the Typica was lost in the late 1880s, when Coffee Leaf Rust swept through Indonesia. However, both the Bergendal and Sidikalang varieties of Typica can still be found, especially at higher altitudes and in remote areas. The area around Sidikalang is still partly planted in it's eponymous cultivar. I can't say exactly how much is this old Typica type but a good portion certainly is. Anyway, we bought this for the nice cup character ... the dry fragrance has a spicy sweet quality, aromatic woody tones, foresty. The wet aroma has caramel and cream sweetness with vanilla hints. It reminds me of Cajeta, a really delicious Mexican caramel sauce. There is also a mango and papaya fruited tone to the aroma, which also comes out in the cup flavors. The cup is a culmination of the aromatics; scented wood and forest floor flavors, mulling spice mix, melon and papaya fruit notes. There's a banana bread flavor that comes our in the City + roast level as the cup cools; wonderful! While the cup balances out towards body, and has low acidity, there is still a moderate brightness though the long finish. It's not your typical Toba area coffee, which can be herbal to an excessive degree. It has a slight banana peel dryness in the finish, and enough rustic funk to remind you it is a true Sumatra cup.