Notes of date sugar and rice syrup, the rustic side of minimally refined sugars, earthy undertones complimented by a baked apple note, and sweet leather and pipe tobacco accents. Inky body, and cacao bittersweetness. City+ to Vienna. Good for espresso.
|Region||Jagong Jeget Village, Aceh Tengah|
|Processing||Wet Hulled (Giling Basah) then Water Process Decaf|
|Drying Method||Patio Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ateng, Tim Tim, Typica|
|Appearance||1 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Vienna|
|Type||Decaf, Farm Gate|
|Recommended for Espresso||Yes|
The village of Jagon Jeget is located in the Aceh Province, an area that occupies the northern territory of Sumatra. This mountainous region is home to some fairly high peaks for Aceh, contributing farms for this lot ranging from 1400 meters above sea level to upwards of 1700. There is a central wet mill here where coffee is collected and processed. The operation is a step above most of the home-processing you might run across in Sumatra, and with washing and floating channels to help with separation and cleanliness, it's much more akin to a wet-mill operation we might see in Latin America for example. This is still fairly typical wet-hulling, where coffee is de-pulped and then dried for a single day down to only 50%, then moved to a centralized mill in Takengon where the wet parchment is peeled and then the coffee drying is finished down to 11-12% moisture (this method is called \"Giling Basah\", and you can read Tom's article about it here.) The village of Jagong Jeget is locted in the Aceh Province, an area that occupies the northern territory of Sumatra. This mountainous region is home to some fairly high peaks for Aceh, contributing farms for this lot ranging from 1400 meters above sea level to upwards of 1700. There is a central wet mill here where coffee is collected and processed. The operation is a step above most of the home-processing you might run across in Sumatra, and with washing and floating channels to help with separation and cleanliness, it's much more akin to a wet-mill operation we might see in Latin America for example. The coffee is processed in the traditional Giling Basah method, which produces what are perhaps Sumatra's signature earth and herbal toned coffee. We were really pleased with this coffee as a non-decaf (perhaps you were too!), and bought a large enough lot that we were able to send some off for decaffeination by the Swiss Water Decaf plant in Vancouver, Canada.
The dry fragrance has an herbal side that reminds me of Lintong coffee, tarragon and basil accents for instance, and layered with smells of cooked pumpkin and banana. Generally, the wet aromatics are much more complex than dry fragrance, but I find the coffee smells are toned down a touch in the wet aroma, more focused around dark sugars, and rustic syrupy sweetness, with a woodsy earth tone underneath. The cup falls in line with what's sensed up front, and Jagong Jeget has big sweetness of date sugar and rice syrup, both of which are on the rustic side of minimally refined sugars. Earthy undertones are complimented by a baked apple note, and the finish is marked by sweet leather and pipe tobacco accent notes. Body is inky, and bittering dark cacao flavors proliferate with roast development. Jagong Jeget will function well as an Indo blend component, as it certainly sticks out on it's own as a fine example of grade 1 wet-hulled Sumatra Herbal, earthy, rustic sweetness, big body...the decaffeination process does very little to subdue the inherent qualities of a good wet-hulled coffee. The dry fragrance and wet aroma have a "woodsy" sweetness that falls somewhere between pine wood and the sort of musky sweet smell of forest floor. City+ is an ideal starting point for roasting, and develops a nice sweet mix of date sugar and rice syrup, and herbaceous accent notes that are uniquely "Lintong" in character. Cooling coffee exhibits notes of burdock root, smokey peet, fresh basil, and pipe tobacco. I pulled one of my roasts a full 40 degrees beyond 1st crack, with some gently 2nd cracks occurring in the tray, and really enjoyed the earthy cocoa tones that were produced as a result of the darker roasting. I think it's a bit intense as espresso on it's own, but has a lot to add a decaf espresso blend.