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. Sidikalang is in the Dairi district, and the altitude for coffee ranges from 1200 meters to 1500 meters in altitude. 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, as well as the newer Ateng type. 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 and sent it for custom decaffeination. I am really, really happy with the post-decaf results, and it just shows that if you start with better quality green coffee, the decaf results are markedly better. The dry fragrance has a spicy sweet quality, milky caramel, and some woody tones. Like many decafs the dry fragrance, where caramel sauce sweet scents dominate. 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; that same Cajeta sweetness, scented wood, mulling spice mix, ans slight fruit (papaya-mango) in the light roast. As it cools there's a banana bread flavor that comes out in the City + roast level. But it is the FC to FC+ that has that classic Mandheling cup; low acid, milk chocolate, body. And 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. In fact, the FC roast I did is better than 95% of the non-decaf Sumatras Grade One lots I have cupped this year!