Light Roast
196–205°C · 3–5 MinutesLight character with bright acidity, floral aroma, and more pronounced fruity notes.
Coffee Harvesting Procedure
The coffee harvesting procedure is the process of picking ripe coffee cherries from the coffee tree. When coffee cherries reach optimal maturity, they typically display a red or reddish-brown color.
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Choosing the Harvest Time
Coffee farmers will select the right time for harvesting. This may vary depending on the coffee variety, climate, and local practices. Harvesting is typically done when the coffee cherries have reached the desired level of ripeness.
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Manual Picking
Coffee harvesting is carried out by hand or using tools such as coffee pickers. Farmers carefully pick the ripe coffee cherries without damaging the tree or the unripe coffee beans.
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Sorting Coffee Cherries
After picking, the coffee cherries are sorted to separate the ripe ones from those that are unripe or damaged. This is important to ensure that only ripe, high-quality coffee cherries are processed further.
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Collecting Coffee Cherries
The sorted coffee cherries are then collected in special containers or baskets. The collected cherries are subsequently taken to the processing facility for further processing.
Coffee harvesting requires precision and skill to choose the right timing and pick the cherries properly. The goal is to ensure that only ripe coffee cherries are harvested, producing high-quality coffee beans.
Coffee Processing Methods
The coffee processing in Humbang Hasundutan uses three main methods Wet, Semi-Wet, and Dry. Each produces a distinct flavor profile.
Wet Processing
The wet method (fermentation) produces coffee with bright flavors, high acidity, and distinct clarity.
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Bean Selection
Selecting ripe beans and discarding damaged ones.
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Depulping
Outer skin is removed mechanically, leaving mucilage.
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Fermentation
Beans are soaked to remove mucilage and develop flavor profiles.
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Washing
Intensive washing with water to remove remaining residue.
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Drying
Beans are dried (sun/machine) and stirred until the target moisture is reached.
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Final Cleaning
Parchment layer is removed to prepare beans for roasting.
This method preserves quality with bright, acidic, and clear taste profiles.
Semi-Wet Processing
A blend of wet and dry methods, creating unique flavors balancing acidity, richness, and smoothness.
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Bean Selection
Selection of ripe coffee beans.
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Depulping
Outer skin removed, leaving mucilage layer.
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Short Fermentation
Short fermentation to remove mucilage and develop character.
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Washing
Deep cleaning to remove residual pulp.
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Drying
Sun or mechanical drying to ensure even results.
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Final Cleaning
Parchment separation to obtain green beans ready for roasting.
Semi-wet processing offers a unique profile combining acidity, richness, and smoothness.
Dry Processing
An all-natural method without fermentation, producing full-bodied, heavy, and meaty coffee.
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Harvesting
Selective harvesting of ripe cherries.
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Initial Cleaning
Manual or mechanical removal of debris.
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Natural Drying
Sun-dried and stirred regularly for 1–3 weeks for even drying.
Mechanical Drying
Accelerated drying using temperature-controlled machines and hot air.
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Final Cleaning
Removing the husk/parchment to reveal green beans.
Dry processing results in distinct, naturally sweet coffee with lower acidity.
Precision Roasting for Authentic Flavor
Each coffee bean is roasted with precise temperature and time control to produce the best flavor character, aroma, and body in every roasting profile.
Medium Roast
210–219°C · 6–8 MinutesThe most balanced flavor with smooth body, warm sweetness, and rich aroma.
Dark Roast
225–230°C · 9–11 MinutesThick body with bold, smoky, dark chocolate character and more intense aftertaste.
Controlled Temperature
Roasting is performed using the High Temperature Short Time method to maintain consistent quality and coffee flavor.
Color & Aroma Precision
The color change of coffee beans serves as the primary indicator of roasting maturity level to produce an optimal flavor profile.
Crafted for Every Cup
Each roasting profile is designed to deliver a different coffee experience suited to modern coffee lovers' preferences.
Plantation Area
Located in Lintong Nihuta, Humbang Hasundutan, a highland region of North Sumatra known as part of the Lake Toba Priority Destination and a producer of quality coffee distinctive to the archipelago.
6 Hectares Plantation Area
Kopi Siholta plantation spans 6 hectares with ideal soil and climate conditions to produce coffee with rich, complex, and authentic character.
Growing with Local Farmers
Partnering with 28 local supplier farmer families and supporting 62 coffee farmer households in the surrounding area to maintain harvest quality while supporting the welfare of the Lintong Nihuta coffee community.
Coffee Processing Facility
Supported by a 400 m² processing facility to ensure every production process runs with consistent and reliable quality standards.
Quality Delivered
International standards applied at every stage of the process.
Every Batch Professionally Evaluated
Cupping is performed on every batch to ensure consistent flavor, aroma, and quality before the green beans are ready for market. International SNI standards and specialty coffee grade are our primary benchmarks.
83+ SCA Cupping Score
100% Arabica Specialty
Wet Hulled Unique Method
Export International Grade
The Hands Behind Every Cup
20+ partner farming families in Humbang Hasundutan they are the real foundation of every Kopi Siholta product.
Sitiotio Village, Lintongnihuta Farmer since 1965
"Coffee has been running through our veins for three generations."
Sitapean Village, Lintongnihuta Farmer since 1970
"Since partnering with Siholta, our income increased 40% and we learned international standards."
Where Every Bean Begins
In the highlands of Lintong Nihuta, every coffee bean grows among cool air, volcanic soil, and the long tradition of Sumatran coffee rich in flavor character.
Dusun IV, Village/Kelurahan Sitolu Bahal, District Lintong Nihuta, Regency Humbang Hasundutan, Province North Sumatra, Postal Code 22475
Farmer & Exporter Partners
PT Siholta Toba Indonesia is open to partnerships with coffee farmers and international buyers. Contact us to discuss further.
