Woodsy and robust with a smooth, juicy finish, Sumatra Takegon is our heartiest dark roast. Many small farmers grow these beans in volcanic soil, high on a lush Indonesian island.
If you are looking for a bold coffee, seek no more.
Notes from the importer:
The Sara Ate Coop has been producing coffee in the Takengon region from a collective of small farm owners since the late 1990’s. They have over 500 members that comprise the cooperative. We have had some of our best Sumatra deliveries, be them conventional or organic, from them for many years.
- Elevation: 1200 meters
- Varietals: Catimor
- Process: Wet Hulled
- Drying: Patio Drying
Find this coffee at the Nate’s Coffee Shop and Good Foods Co-Op and is served at Cole’s 735 Main.
What Grind Should I Use?
You can have your Nate’s Coffee order ground to your preferred brewing method before shipping!
- Whole Bean: Whole bean coffee. Ideal if you prefer the freshest coffee experience and use a grinder at home. We recommend using a burr grinder.
- Coarse: A coarse, sea salt like grind. Great for french presses and percolators.
- Drip: A medium grind, consistency of sand. This is the most standard grind. Ideal for most drip coffee makers (like Mr. Coffee) and Clever brewers.
- Pour over: A medium-fine grind, in between drip and espresso grind. Great for pour overs and Chemex.
- Espresso: Little less fine than table salt, great for espresso.
What if I use an Aeropress? Use this as your guide:
- Drip: 3 minute brew time
- Pour over: 2-3 minute brew time
- Espresso: (our preferred method) 1-2 minute brew time
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