Indonesian Sumatra Gr. 1 Mandheling Takengon IKA

(3 customer reviews)

$6.99

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.

Out of stock

Arrival Date:

12/13/21

Lot #:

0062

Origin:

Aceh, Sumatra

Processing Method:

Wet Hulled

$6.99

1 lb

$6.49

2

$6.34

5

$5.99

20

$5.64

60+ lbs

Description

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.

Tasting Notes:
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. It has the classic Sumatra semi-earthy terroir, with a spicy edge. Leans toward the smoky and earthy side. Good as a single origin or blend component. Hints of peat like a nice scotch or whiskey.

Roasting Notes:
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.

 

Additional information

Arrival Date:

12/13/21

Lot #:

0062

Origin:

Aceh, Sumatra

Processing Method:

Wet Hulled

3 reviews for Indonesian Sumatra Gr. 1 Mandheling Takengon IKA

  1. Kevin Rogers (verified owner)

    Wow. Definitely creamy smooth full body. Great anytime coffee. I am new to roasting and was having some trouble getting something I really liked. Well, this I like. Even though it seems to roast a little more uneven than some others I have roasted, I find if I just touch second crack and take 14 minutes to get there, I am consistently getting a wonderful deeply smooth milk chocolate brew. I like black coffee and that is great. I prefer cream in my coffee and with cream, wow, just wow. Yes. Indeed Wow!

  2. Daniel Beckett (verified owner)

    Whoa this coffee is good. We roasted to a solid medium/full city with the Gene Cafe. (474 degrees, 15 minutes, full cool cycle, YMMV). We keep extensive details about everything we’ve roasted (about 27 varieties to date) and this one is a standout!

  3. akquicksilver (verified owner)

    I have always enjoyed Sumatra coffees, particularly Sumatra Mandheling, so I decided to try this Sumatra. I primarily brew espressos with an occasional French press or an Aero Press. I love single origin espresso and my favorite is Ethiopian Yirgacheffe. I tried two different roast profiles with this coffee. I roast in my Gene Cafe and my first profile was after 10 minutes of 350F I raised the temp to 450F for about 6 minutes until the first crack just starts and then dumped it out for a rapid cool down. The second batch I went well beyond first crack to start of second crack and then rapid cool down. The first batch at the lighter roast was completely undeveloped producing watery almost tasteless mess. I then tried the darker roast and it was wonderful. Moral of the story, roast it darker. I will roast some more and take it well into second crack and see what that produces. My second roast produced a nice body with lots of crema and a bright almost flowery rich espresso with some hint of apple or something like apple. Very tasty indeed.

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