On our quest for the perfect coffee we are getting this month to the northern part of Sumatra, the Aceh region, in Indonesia where we discovered this amazing coffee. Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy and this coffee stands not short of that.
The Jagong mill is a truly artisanal mill where farmers bring their cherries for crafting. The motto of the Jagong Mill is “Jagalah Kebershian” which means “keep it clean” and it is a perfect descriptor for the mill. It’s a completely unique place in the Sumatran highlands – a place where coffees are fully fermented and washed before wet-hulling and drying.
Irham Junus owns and operates the Jagong Mill with his son Andi and daughter Ina. It is nice to see that the sometimes serious Irham is gently showing his children the details of the coffee trade. Andi now sits as the cooperative’s president, and 30-year-old Ina has moved by herself to the big city of Medan to work on coffee exports. It’s a big responsibility, but she is ready for it, and she’s especially excited to take coffee quality to new heights.
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.
Farm: Jagong Mill
Origin: Sumatra, Indonesia
Region: Aceh Region
Varietal: Bourbon, Catimor, Typica
Altitude: 1300 to 1600 meters
Processing Method: Wet Hulled (Giling Basah)
The Cup: This coffee has flavors of cocoa and dark chocolate. There's a slight herbalness which is evenly matched by the smell of tobacco, roasted nuts and cedar. The cup has layered chocolate taste, licorice flavors, and a bold body.
Cup profile: herbal, cocoa, roasted nuts, full body
Suggested Preparation and Serving Methods:
How to get Sumatra Mandheling from the Jagong Mill?
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