Sumatrans have long been a go-to for building body and sweetness in more traditional coffee blends. However, this coffee is far more than just a base. With notes of orange oil, rosebud and dark chocolate the Sumatra Jagong offers an exotic experience far beyond your average Sumatran coffee. 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.
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, chilies 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 unrivaled in their depth of body and often have fascinating complexity possibly due to the way that the beans are processed. 
The coffee is semi-washed and wet-hulled, a process that involves the part-drying of freshly pulped beans before removing the parchment then allowing the swollen and blanched' beans to be sun-dried to a deep green colour. The harvest takes place between October and July and the coffee is stored in GrainPro sacks for shelf life longevity.
It's a testament to Moonroast's success in a very short time and to the fact that the coffee is increasingly recognised for its quality and taste. Once the beans are roasted, the tastes and aromas of the single origin beans are observed in cupping sessions to allow Fran to identify the perfect flavour profiles to then create their speciality blends. However, it doesn't stop there. Even after their beans have left the roaster they want to be sure you will enjoy the product and this is down to the best extraction: the difference between a delicious well-balanced coffee and one that is too weak or bitter and not very enjoyable. What Moonroast Coffee does with training for their professional baristas is amazing and they also offer courses for the home coffee creator as well.
Working alongside their new Gayonese neighbours the settlers started to produce arabica coffee.
Flavour Profile of Sumatra Jagong
The Sumatra Jagong coffee is heavy on the dark chocolate flavour and is a full-bodied blend with a rustic sweetness and a hint of parma violet.
This aromatic blend is 100% Arabica made from bourbon and P88 cherries and is fairly traded with a medium acidity.
Coffee Grown in Indonesia
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, chilies 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 unrivaled in their depth of body and often have fascinating complexity possibly due to the way that the beans are processed. The coffee is semi-washed and wet-hulled, a process that involves the part-drying of freshly pulped beans before removing the parchment then allowing the swollen and blanched' beans to be sun-dried to a deep green colour. The harvest takes place between October and July and the coffee is stored in GrainPro sacks for shelf life longevity.
Moonroast Coffee
Moonroast Coffee roasters are all about providing delicious and flavourful coffees. They have won three Great Taste stars for their Ethiopia Kaffa Forest as well as several of their other coffees have won stars. It's a testament to Moonroast's success in a very short time and to the fact that the coffee is increasingly recognised for its quality and taste. Once the beans are roasted, the tastes and aromas of the single origin beans are observed in cupping sessions to allow Fran to identify the perfect flavour profiles to then create their speciality blends. However, it doesn't stop there. Even after their beans have left the roaster they want to be sure you will enjoy the product and this is down to the best extraction: the difference between a delicious well-balanced coffee and one that is too weak or bitter and not very enjoyable. What Moonroast Coffee does with training for their professional baristas is amazing and they also offer courses for the home coffee creator as well.
