Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatras are processed, the wet-hull method , not to be confused with wet-processed coffee. The flavor of typical wet-hull Sumatra is polarizing among buyers. Some love it, but they must bracket this type of flavor profile because it would be considered unacceptable from any other origin besides Indonesia. Each coffee drinker has to discover if this type of flavor is right for them, or not; whether it's a go-to daily drinker, an occasional diversion, or flat-out unacceptable. Click Here to read more.
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. 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 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.