Tico Coffee Roasters
Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatra coffees are processed, the wet-hull method. 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.
Farm: Jagong Mill
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
Package Size: 12 oz (340 g)
Suggested Preparation and Serving Methods: