Description
This coffee was grown in the Jagong Jeget sub-district of Central Aceh, in the Aceh province of Sumatra. The area is home to nearly 9,500 people, of which approximately 70% come from Java while the remaining 30% is comprised of people of various ethnic groups, including Gayo, Aceh, and Malay. Almost 90% of people living in Jagong Jeget earn income through agricultural work, particularly Arabica production, which flourishes here due to the region’s rich black humus soil and elevation of 1400–1600 meters above sea level.
This coffee underwent Anaerobic Natural processing. Freshly harvested cherries are washed to remove any debris left over from the harvest before being sealed into airtight containers. The cherries are fermented in this anaerobic environment for 72 hours before being rinsed with water and moved to the drying area. The fermented cherries are dried to a humidity of 12–13% before being milled, sorted, and packaged for export.
Farm details:
Producer: Smallholder Producers
Region: Aceh
Country: Sumatra
Process: Anaerobic Natural
Varietal: Catimor, Timtim, Bourbon, Ateng Super, P-88
Flavor profile:
Taste: Dried Apple, Hard candy, Green Grape
Acidity: Low, Wild
Sweetness: High
Body: Medium Plus, Round
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:10 – 2:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and swirl 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:10-2:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
