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It’s very hard for me to accept there are coffees out there that I don’t like. The Sumatra Takengon was one I though perhaps I kept trying it on days I was having a palette issue, or was just not in the mood for coffee, but after trial number three, I’ve given up.

I always thought I liked coffees from Sumatra. When I first got into making press pot coffee I always tended to enjoy the Sumatra blends by Peet’s, or even Starbycks, depending on how I was brewing (believe it or not, it works well for toddies). So, once I started roasting and saw that green coffee from Sumatra was offered, I got very excited.

The coffee itself has a very nice body, heavy with low acidity. It even has a nice sweet caramelized sugar aroma. Where the coffee goes wrong for me is when you start tasting the black pepper and truffles. Kind of starts feeling like a V8 gone wrong. Perhaps this coffee is meant more for blends to bring out those caramelized sugars, fruits, and semisweet chocolate. As it stands for me, the Sumatra Takengon Classic is a coffee I won’t be using again unless I start doing blends.