Sumatra Takengon Mandheling
One Real 16oz. Pound
For lovers of the infamous Sumatra Mandheling, no other coffee compares. Nothing comes close.
For some people, Sumatra is the quintessential "daily driver," delivering the classic cup of earthy, syrupy, spicy sweetness that lovers of Indonesian coffees crave!
Sumatra coffee is known for its heavier body and lower acidity. Its distinctive earthy flavor profile results from the traditional drying process outdoors in extreme heat and daily short monsoon rains.
I'm getting a vibrant aroma of sweet, fresh earth. There's an umami that I can't quite place, but I'm sticking with it.
In the body, wow, this is FULL-ON dark chocolate. It's complete, smooth, and velvety.
The finish has just a hint of sweetness. It's like proper British tea with some sugar and heavy cream.
AROMA: Vibrant, Sweet, Fresh Earth, Umami
BODY: Full, Smooth, Juicy, Velvety, Dark, Dark Chocolate
FINISH: LOW Acid, Hint of Sweetness
One Real 16oz. Pound
About this Coffee
GROWER: Jagong Mill, owned and operated by Mr. Irham Junus, son Andi and daughter Ina
REGION: Aceh, Sumatra, Indonesia
ALTITUDE: 1,300 – 1,600 meters
PROCESS: Wet hulled and dried in the sun
VARIETY: Bourbon, Catimor, and Typica
HARVEST: June – December
SOIL: Volcanic loam
CERTIFICATION: Conventional
Sumatra Takengon Mandheling Grade 1 is sourced 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 unique in Sumatra. The Junus family also has complete 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.