Sumatra | Takengon Select - Dark Roast

Organic Fair Trade Sumatra Takengon Select Dark Roast

Flavor Profile

A certified organic, Fair Trade, carbon-negative dark roast from the Takengon highlands of Sumatra, Indonesia. Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness. Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools.

Origin: Aceh, Sumatra, Indonesia

• Full 1, 3, & 5 Pound Bags - Compare $/oz vs 12oz, 2.2lb and 4.4lb bags elsewhere.
• Tasting notes: dates, pine, semi-sweet chocolate, grape leaves, citrus, nut
• Roast: Dark
• Producer: Ketiera and Koperasi Kopi Gayo Organic (KKGO)
• Certifications: Organic, Fair Trade
• Process: Wet hulled and dried in the sun
• Elevation: 1,200 – 1,600 meters
• Variety: Bourbon, Catimor, and Typica

How to Brew

This full-bodied, low-acidity dark roast is a natural for French press and drip, and stands up well to milk. Choose the grind that fits your brewer:

• Whole Bean: grind fresh at home
• French press or cold brew: Coarse grind
• Chemex or auto-drip: Drip grind
• Pour-over / cone filter: Fine grind
• Espresso: Espresso grind

More info about this coffee

This coffee comes from the highest altitude family-run farms within two cooperatives—Ketiera and Koperasi Kopi Gayo Organic (KKGO)—located in the Takengon highlands of the northern Aceh province on the island of Sumatra.  In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region.

To ensure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun-drying the exposed beans on raised screens or patios. While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. This is all in contrast to the wet or washed processing method practiced in most of the rest of the world, where the beans are fully dried, then rested in parchment, which is not hulled until the initial stages of dry milling and export preparation.

The farms and cooperatives are managed mainly by women from the Gayoneese ethnic group—many of the men were killed or exiled during the Free Ache Movement that actively resisted Indonesian government control, until as recently as 2005. The movement can trace its roots to the brutal 30 year Ache War of Gayoneese resistance to Dutch colonialism in the late 1800’s—who use the Fair Trade premium prices they receive to address needs in their communities including health clinics and schools.

Because better coffee shouldn’t come in smaller bags: you get 33% more of our award-winning, carbon-negative organic coffee in every 1 lb bag, with less packaging waste per ounce vs other companies 12 oz. bags.

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