Sumatra Solok Radjo Cooperative
Sumatra Solok Radjo Cooperative
country/orgin: indonesia, sumatra
process: wet hull
varietal: sigararutang
roast level: medium
m.a.s.l. : 1200-1500 m.a.s.l
notes: candied pineapple, orange, black tea, jasmine
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Roaster's note
As our second offering at sonnet.
Throughout cupping sessions, this coffee comes with a robust profile, with complexity in flavor, revealing fruit sweetness, florals, and herbaceousness as it cools.
This Wet-hulled Sumatra puts forward a delicate Pineapple aroma, coupled with flavour notes of cedar and black tea. Accent notes such as orange bitters and delicate jasmine are also present
This coffee offers an approachable drinking experience, that is full of sweetness and bold flavours.
Coffee Details
Importer's notes
Solok Radjo Cooperative is made up of 500 members with 1-2 hectares each. They are a young, energetic group engaged not only in coffee production and export, but also in roasting, visiting cafes, brewing,
agronomy, and more. They have 3 Q-certified cuppers/graders on staff and have cupping set ups at both the field location in Aie Dingin and the drying/mill location in Solok. They are checking moisture and roasting on site to check each lot and report back to our local staff in Medan.
The coop operates 8 collection stations across the region to reduce the distance farmers have to travel to deliver. Coopmembers are paid
cash upon delivery of wet parchment thanks to pre-financing of the coop thanks to our local staff and production/export partner in Medan. This further incentivizes growing membership and participation in the group.
Recipe (Hot)
dripper: kono meimon
water temperture: 192F°/ 88.8 C°
ratios: 18g of coffee | 240g of water (1:13)
grind size: medium coarse
times:
0:00s: 35g slow center pour
bloom for 45s and let bloom drain
0:45s: 100g slow clockwise center pour
allow extraction pour to drain
1:15s: 105g slow clockwise flush pour
allow flush pour to drain
finish @2:00/2:30
Recipe (Iced)
dripper: kono meimon
water temperature: 200F°/ 93.3 C°
ratios: 20g of coffee | 200g of water | 30g of ice in carafe (1:10-1:13)
grind size: medium coarse
times:
0:00s: 40g slow center pour
bloom for 30s and allow bloom drain. stir carafe to have ice melt.
0:45s: 100g slow clockwise center pour
allow extraction pour to drain
1:15s: 40g slow clockwise flush pour
allow flush pour to drain
finish @2:00 serve with ice.