Sumatra: Takengon

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TASTING NOTES:
Molasses, Dark Chocolate, Black Cherry
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FINISH:
Earthy Caramel
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ROAST LEVEL:
Medium-Dark
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SWEETNESS:
High (like a dark chocolate-covered cherry)
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ACIDITY:
Low (like a dried cherry)
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BODY:
High (savory)
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DESCRIPTION:
You might find molasses, dark chocolate, and black cherry in this full-bodied offering from the island of Sumatra, Indonesia. The earthy, rustic cup quality typical of Indonesian-produced coffees makes it a perfect replacement for those of you who enjoyed our previous offering from Java.

GROW REGION:
This coffee comes from the Takengon and Atu Lintang highlands of Aceh, at the northern tip of Sumatra. It is grown on small family farms that deliver to the Jagong Mill, which is run by Irham Junus with help from his son Andi and daughter Ina. The trees grow in volcanic loam at 1,300 to 1,600 meters above sea level, and the plantings include Bourbon, Catimor, and Typica varieties.

HARVEST & PROCESSING:
Harvest runs from June through December, and the Junus family is particular about what makes it to the mill. They focus on selecting only ripe cherries, which is uncommon in Sumatra and a big part of this coffee’s cleaner cup. The family also handles processing, milling, and export preparation themselves, so the coffee skips the long chain of middlemen that often waters down quality in this part of the world.

Processing follows the traditional Sumatran method called Giling Basah, or wet hulling. Most origins dry coffee in its protective parchment layer. Here, the parchment is stripped away while the bean is still quite wet, and the exposed bean finishes drying on patios and tarps in the sun until it is ready to ship. Aceh’s small farms and damp, drizzly weather make long parchment drying unrealistic, which is why this method became the regional standard. It also contributes to the full body and earthy character in your cup.

BREW RECOMMENDATIONS:
This is a versatile offering that works with or without milk or oat juice (sorry, I have not been successful in milking oats, so… oat juice).

1. Hario Switch: Medium-flow filter (CAFEC TH-3), 15.6 g coffee, 250 g of 200°F water, and a 2-minute immersion. My total brew time is between 2:40 and 2:50.

2. Drip coffee: For 12 cups (about 1.8 L of water), I use 110 g of coffee.

3. Espresso and espresso-based milk drinks: This is my preferred method of consuming this offering! Please contact me through the contact page if you would like my recommendations.