Sumatra Takengon Classic Home Roast Thoughts




  • I had a pound of Sumatra Takengon Classic lying around that I bought from Sweet Maria’s and I have been wanting to roast lately so I split the bag in two and tried two different batches.

    The first batch was a disaster, but something happened with the second roast.

    One thing I have a problem with is that the whirly pop is horrible at keeping a temperature. The minute I opened the lid when it hit 375 degrees it ended up dropping down to 250 degrees.

    Minus what could be a very serious problem considering I don’t want to bake the beans, I managed to get the temp back up to the 375-400 degree range and 15 minutes later my roast was done.

    From what I have read, Sumatra appears lighter to the eye, but from what this batch looks like, I ended up with more a medium-dark roast. There is a nice coating of oil that appeared on the beans after resting for a couple days.

    From the first sniff I am getting a peppery earthiness to the coffee. There is some sweetness coming at me as well. Overall, the aroma is mild.

    The taste is very interesting. I am noticing the peppery note which lingers around giving you this wonderful spice to the coffee. There’s this earthiness that hides in the background of the coffee which is pairing well with the pepper note. I also get some brightness to the coffee as well as some sweetness coming through.

    This was my best coffee that I have roasted yet.

    I’d give this a 3.5 out of 5 cups.



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    April 20th, 2010 | Jamie | 1 Comment | Tags: , , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...