Sumatra Jagong Mill

Nestled in the Indian Ocean between Southeast Asia and Australia is one of the world’s most prolific coffee producers: Indonesia. At the archipelago's western end is the largest of the 17,000 islands it consists of, Sumatra. This island is studded with over 30 active volcanoes and mountains that form the Bukit Barisan range. These mountain slopes are covered with tropical rainforest that experience little to no temperature variation during its wet and dry seasons.

This coffee was sourced from the town of Takengon, in the Aceh region. Grown between 1300 and 1600 meters above sea level, this coffee lot consists of plant varieties known as Catimor, Typica, and Bourbon. It was processed using an Indonesian processing method where the parchment-encased coffee is hulled or milled before it dries. Appropriately dubbed “wet-hulled”, this method of removing the coffee cherry starts at the time of harvest, when the farmer will remove the fruit pulp and send their high moisture beans to a collection point. The coffee is then milled, where they remove this outer shell and any remnants of fruit, and finally allow it to dry until it reaches a moisture content acceptable for export. 

The Jagong Mill is responsible for the total production of this coffee. The Junus Family that runs this mill maintains quality by controlling the processing and milling at one location, instead of sending their coffee to another producer to handle milling. They also focus on harvesting at peak ripeness and maintain a lot of sweetness in their coffee because of these efforts.

Sumatra Jagong Mill has all the components of a classic Indonesian coffee, with an added layer of complexity drawn out by a careful and intentional process. Once roasted and brewed here at Lucky Goat, we get tasting notes like dark chocolate, hickory, and butter croissant. A balanced and beautiful Indonesian offering. Check out our coffee brewing methods guide to learn our favorite ways to brew it.