Dear Green Coffee - Sumatra Aceh - Jagong Village

Tangerine Acidity and sweet chocolate. This organic Sumatran coffee will appeal to those who want strength and depth of flavour.

Jagong village was established during the 1980’s as a result of the Indonesian transmigration program, when Javanese people were offered land and a new start in Sumatra in an attempt to reduce the population on the overcrowded island of Java. Working alongside their new Gayonese neighbours the settlers started to produce arabica coffee. The village is located in the Central Aceh District south of Aceh’s capital Takengon and around 35 kilometres from Lake Tawar; there are 25 members of the Jagong village cooperative who grow organic bourbon and P88 arabica alongside cabbages, chillies and red beans on land that averages around one hectare in size.

An altitude of around 1,600 metres above sea level and rich and fertile soils bring about coffees that are unrivalled in their depth of body and often have fascinating complexity – possibly due to the way that the beans are processed.

Sumatran coffees are mainly produced by a unique semi-washed process which is sometimes described as "wet-hulled" and is known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual small holding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean. The drying is then completed on the patio where the seed quickly turns to a dark green colour unique to Sumatra. This method brings about more body and often more of the character that makes Indonesians so unique and recognisable with flavours ranging from deep chocolate to tangerine funk.
There are around 68,000 hectares of coffee cultivated in Aceh by 65,000 farmers, which makes the average farm about 1 hectare. Aceh is a well-forested region with as many as 300 trees per hectare; approximately 90% of the production in Aceh is organic. Altitude in the cultivated area of Aceh ranges from 800 to 1,600meters and coffee is harvested between November and May.

Altitude: 1500 - 1600m
Farm/Coop: Jagong and Gegarang village cooperatives of the Cooperative Gayo Megah Berseri
Great for: Cafetiere, Espresso, Filter, Milky, With milk
Origin: Asia-Pacific/Sumatra - Takengon, Lake Tawar, Aceh
Process Method: Pulped Natural (semi-washed)
Roast Profile: Medium
Tasting Notes: Tangerine Acidity and sweet chocolate
Varietals: Organic Bourbon, P88, Catimore