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Lontar Sugar: The Secret to a Richer Coffee Aroma and Flavor
Editor: Danastry Intan
In the world of coffee, the main purpose of using a sweetener is not merely to add sweetness, but also to enrich the overall coffee-drinking experience. Palm sugar offers an aromatic profile characterized by light caramel, roasted, nutty, and slightly smoky notes that blend harmoniously with coffee’s natural characteristics. Unlike palm sugar (gula aren), which can sometimes become too dominant in a cup of coffee, Lontar Sugar acts more as a supporting element that helps highlight the unique qualities of the coffee beans themselves.
In recent years, natural sweeteners have become an important part of coffee culture. Among the many options available, palm sugar, milk, chocolate, and even flavored syrups containing artificial sweeteners have become popular ingredients to mix with coffee.
Scientifically, Lontar Sugar is derived from the sap of the lontar palm tree and naturally contains a combination of sucrose, glucose, and fructose. Beyond providing sweetness, it also contains various volatile compounds that contribute to its distinctive aroma. A scientific review published in the journal Heliyon explains that Lontar Sugar contains a range of aromatic compounds, including pyrazines, furan derivatives, aldehydes, ketones, and other volatile substances that create naturally sweet, nutty, and caramel-like aromas. (PMC)
These characteristics make Lontar Sugar particularly interesting when paired with coffee. Coffee itself is known to contain more than 800 to 1,000 aroma compounds responsible for a wide variety of flavor characteristics, including floral, fruity, chocolatey, caramel, and nutty notes. When lontar palm sugar is added to coffee, its volatile compounds do not mask the coffee's aroma; instead, they enhance the sensory perception of these characteristics. Research on the volatile profile of palm sugar has shown the presence of pyrazines and furans, compounds that are also produced during the coffee roasting process. This combination creates a synergistic effect that makes the coffee's aroma feel richer and easier for the sense of smell to recognize. (MDPI)
From a sensory perspective, Lontar Sugar also has an advantage because its sweetness tends to be gentler than some varieties of palm sugar that possess an intense caramel flavor. An overly dominant caramel taste can often overshadow the original character of coffee beans, especially specialty coffees with fruity or floral profiles. In contrast, lontar palm sugar provides a cleaner sweetness, allowing the coffee's natural notes to remain fully enjoyable.
Recent research on the relationship between volatile compounds and the sensory profile of palm sugar indicates that the quality of its aroma and flavor is strongly influenced by its volatile compound content. The study found a positive relationship between volatile components and the aroma, taste, and flavor attributes perceived by sensory panelists. In other words, the richer the volatile compounds in palm sugar, the greater its contribution to the sensory experience of the beverage being consumed. (ScienceDirect)
A coffee shop in Semarang, STRADA Coffee, is launching its Lontar Series by introducing several uniquely Indonesian beverages: Es Kopi Ketan Hitam (Black Sticky Rice Coffee), Es Kopi Kacang Hijau (Mung Bean Coffee), Es Kopi Kolak Pisang (Banana Dessert Coffee), and Es Cendol Espresso. This will be Indonesia's first coffee series featuring lontar palm sugar.
For coffee lovers who want to enjoy a balance between natural sweetness and the complexity of coffee aromas, the Lontar Series is available at STRADA Coffee in Semarang. YAVA also looks forward to hearing the experiences of customers and the coffee community at STRADA Coffee Semarang with the Lontar Series. In addition, customers who try the lontar palm sugar series and leave a Google review for STRADA Coffee will receive a complimentary YA'Bar.
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