Jim's Organic Coffee Sumatra Takengon French Roast Highly Recommended by Whom You Know!
Drinking the right coffee is an essential to living the best life, and Jim's Organic Coffee has got another winner. On a Monday after a holiday weekend, everyone needs a little more jolt in their day and Peachy Deegan is one that has her coffee machine set to 10 on a scale of 1 to 10 being the strongest. Not only is her setting the strongest but this rich blend has the strength to put her in a pleasant mood in the morning and awake her from the fun of the weekend.
This is one of a few coffees for which Jim is proud to say has developed a cult following. This Sumatra lends itself to French Roast because although the carbon notes of a French Roast are highlighted, this coffee does not taste burnt, which would be a tragedy indeed. It also results in an extremely smooth and rich brew. It goes well on those cold gray mornings with low clouds and a moist, biting wind like today when it is supposed to be spring....and it would work just as well on a sunny day to make your morning mood match the weather!
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With over 25 years coffee experience (18 as all-organic), Jim has created unique blends, found amazing single origins, and continues to push the envelope of providing better and better coffees. We were founded on a principle that the greatest justice we can do for the organic movement is to provide our customers with great tasting coffee. And that principle continues today.
Don’t just take our word for it. We have grown from humble beginnings selling to independent natural foods stores to now becoming a standard bearer in the natural foods trade. In addition, we are proud to have taken organic coffee outside its traditional ‘roots’ to be available in some of thefinest markets, coffee houses, hotels, and restaurants in the US.
We were recently awarded the Stellar Organic Award for “Best Organic Coffee” by Organic Foods Retailer Magazine. We humbly appreciate this as it speaks to us from our customers; those who appreciate the value of organic production, and those who appreciate a great cup of coffee.
Organic coffee improves the ecosystem of the farms and surrounding communities through improved water quality, topsoil retention, and increased biodiversity. The organic coffees we select we meticulously craft roast to consistently deliver you a rich, full and clean cup. We do all the things (and more!) you would expect from an all-organic company; our coffee is shade grown, we ethically source, we use renewable energy in our plant, our packaging contains plant based materials, and we support specific projects in coffee origins. And we do all this with a smile on our collective faces in the knowledge that each cup of coffee is a bridge between humans, plants, and cultures that brings a little bit of joy each and every day.Browse around, our site provides plenty of information. Of course all the information in the world isno substitute for the deep clean experience of a big strong cup of Jim's Organic Coffee™
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Jim's Trip To Indonesia
Our pal Jim tells Peachy:
Back in mid-December, we cupped a pre-shipment sample of Sumatra and were duly blown away. Completely clean with syrup, toffee and milk chocolate notes and a touch of lemongrass. (Probably it was the lemongrass that threw it over the top!). So seeing a January lull in a busy schedule, I inquired about a visit to the Takengon area of Sumatra (where we have been buying coffee for almost 20 years).
Three weeks ago, after a 32 hour journey I de-planed in Medan, Sumatra to beautiful Southeast Asian heat and humidity. The sights of scooters and tropical forests; the sounds of horns, bustle, and Bahasa; and the smells of clove, durian fruit, and diesel all add to this mystical land.
First stop was the exporter who does the final preparation of coffee and also
handles quality control, organic paperwork, and logistics. The company has a full time Agronomist (Wendy) who is extremely knowledgeable about organic practices
and is eager to share this with the farmers she works with. We cupped a table of Sumatra's of all types and I wowed their head cupper in pointing out which one one were best and which one was the worst (sour). They agreed with my findings.
We then visited their warehouse to see the organic separation, a new sorter they had installed and watched coffee being prepared for shipment.
Jim and Wendy
Then it was back to the offices where we cupped the famous Kopi Luwak coffee. This is the coffee where the red cherries are eaten by a mammal called a Civet, digested, and 'pooped' as coffee. It is then milled and roasted. This is coffee is famous for being expensive. While interesting (and I'm always willing to try any coffee) it is really a novelty; especially at around $100 a pound.
From Medan we flew to Banda Aceh for solemn sightseeing. Of course Banda Aceh is the area that was devastated by the Tsunami eight years ago. The people though continue their daily lives of fishing and rice farming
Cupping in Medan among other things yet continually remember the loss of property and life.
After a 'no big deal' 6.5 earthquake, we set off on over an eight hour drive to the coffee areas. On the way up, we passed palm oil plantations, saw cocoa, rice, and much tropical forest. A note on Palm Oil: Palm Oil is being planted in great numbers to meet demand for cooking oil. Unfortunately, forest is being clear cut to make room for these plantations and, in order to rapidly increase yields, these trees are taking lots of fertilizer. A shame.
Sampson and Gazadi
The first farm visit was in Bener Meriah, Central Aceh, outskirts
of Takengon. Here we met with Muhti, Samson, and Gazadi.
Gazadi has lived on the farm for forever and took over running
it in 1992. (Same year I started in organic coffee!). Gazadi's farm was both organic and rainforest alliance certified.
His is one of many farms that typify all Indonesian coffee. A small lot (1-2 hectares) that binds together either with other farmers in the region or who collectively sell to the local mill. The local mill, it should be mentioned, act as partners with the farmers. They assist them in quality improvements, financing, organic certification, and organic practices. In fact their mill
manager (Samson) knows each farmer and is very, very knowledgeable about what it takes to improve quality and yields.
All of this has resulted in higher prices being paid for Sumatra coffee and for the farmers to receive direct benefit from these prices.
As always, being on a coffee farm, and sharing thanks and gratitude with the growers is a powerful experience where pictures do not do it justice. We then sat and shared coffee in his living room, barefoot and cross legged on the floor discussing organic, fair trade, and quality. (Reminded me of college)
The next day we were in Takengon proper; surrounding Lake Tawar.
Jim with coffee cherries First stop a local mill where again, we tasted coffee; this one
having the caramel/toffee note that I originally loved in our
pre-shipment. The gentleman there; Warzukna, was
particularly proud of this coffee and we will make a point of seeking this coffee out.
Then off to meet with the co-op where we are currently getting our supply. We drive slightly north from Takengon but still in the city proper As we drove higher, we could see the houses improve as we entered the coffee areas; a sure sign that these areas are benefiting from organic premiums. All the area was
small backyard plots.
The co-op is called Anggota and the specific area is Blang Gele. There are 651 members each with about one hectare of coffee. One hectare produces about 4 tons of cherry, 2 tons of parchment, 800 lbs of green and 600 pounds of roasted coffee. The cherry is used as mulch and organic fertilizer.
In their offices, we of course thanked them for their devotion to organic and to producing high quality which our customers so appreciate. They responded in kind and with pride that they provide healthy coffee to our consumers. The co-op has benefitted from their premiums by being able to send their children to school, to build and improve their homes, and by living a bit better yet simple, clean, and organic which they all recognize as a better practice.
Jim and Syarwan After the office visit, we spent time at a few of their farms. These, for
me, were simply stated: powerful. It was so amazing to see all the little things that I talk about and know go on but so often stray from in the day-to-day running of a business. Shade trees abounded; orange, jackfruit, mango, banana, lamtoro, avocado, dadab. We saw enormous and plentiful butterfly's and dragonflies
buzzed along. And down below the soil was a volcanic dark brown and littered
with the fauna from the 'shade trees' ground cover that improved the moisture retention. Again, powerful. Syarwan
We shared some laughs and enjoy a few delicious oranges picked by Syarwan, the semi-retired farmer/ owner. We said our goodbye's and then watched
Syarwan speed away on his Vespa.
Man, that guy's got style!
Then another 8 hour drive down, not including some excellent breaks for food
and coffee prepared in traditional manners; one where water is poured onto powdery fine grind with sugar and the grinds settle into a mud on the bottom.
The other when coffee is siphoned through a sock filter similar to a butterfly net over and over. This is done with great fanfare & skill and must be seen
to be believed.
Another long journey straight back and primed for 2013!
Thanks go to Ferry, Ubit, Samson, Donna, Robin, and 'Harry' for travel
companionship; John,Lisa, and Guy for arrangements;and Awar, Wendy,
Kamaruddin, Syarwan, Warzukna, Muhti,Samson and everyone we
met for their good humor, hospitality and great coffee!
