Sumatra Gayo - Takengon, Jagon Mill

It is extremely rare for small farms to have access to their own milling facilities in Sumatra, and total control over all stages of processing. Traditional wet-hull processing and natural sun patio drying give this Bourbon, Catimor, and Typica origin an amazing taste profile.

We have tried MANY Sumatra coffees since we ran out of our beloved Samosir Island origin. None of them knocked our socks off. But this one took our socks AND shoes... and we didn't mind. We can always buy new shoes, but a coffee like this does not come along often.

It's just astounding in three different roast levels. We couldn't make up our mind, so we decided to offer it in all three - Medium, "Sumatra" Dark, and Harlequin, a combination that is 67% Dark and 33% City. "Sumatra" Dark is not exceptionally dark, it is roasted at 465 degrees so the profile is dark but we don't lose all the amazing flavor notes of the lighter roasts.

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.

1 lb (16 oz) bags, please select bean or drip grind.