Coming from the Jagong Mill and surrounding family-owned farms located in the Takengon and Atu Lintang coffee region of Aceh province on the island of Sumatra, Indonesia. Irham Junus owns and operates the Jagong Mill with his son, Andi and daughter, Ina. The Junus family has focused on meticulous ripe cherry selection resulting in something truly unique in Sumatra. The Junus family also has full control of the processing and milling right up to the final export stage, avoiding the long and convoluted supply lines that can compromise Sumatran quality.
A great, fresh traditional Sumatra offering. Great medium to dark roast coffee. Very thick and creamy, a predominately darker toned lower acidity cup of coffee. Good prep for a Sumatra semi-washed. Very clean in its taste profile but will have some classic Sumatra semi-earthy terroir. One will get lots of chocolaty tones (ranging from smooth to bakers chocolate) mixing with that classic Sumatra earthy spice and a bit of smoky tones at the fuller roasts. Good as a single origin or blend component. Sumatra coffees are basically the chocolate stouts of the coffee world, dark toned, semi-sweet, thick with more chocolaty/earthy/spicy notes. Hints of peat like a nice scotch or whiskey.
Medium to dark roast coffee, too light and the chocolaty tones and body will be lacking. Due to the wet-hulled processing these beans will roast a bit two-toned. Wet-hulled coffees are unique and only done up in Indonesia, will be unlike any other origin but most darker roast fans will love them. Good to bring them up to temp a little slower and if shooting for a medium roast, make sure everything gets through first crack before cooling. If it doubt any signs of 2nd crack, hit cool.