Printable coffee reviews
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These wet-processed Java coffees are unique because their flavor profile falls between the earthy, low-toned Indonesias from Sumatra and the brighter wet-processed coffees from other continents. What they don't have is the earth or musty tones of wet-hulled coffees from other parts of Indo. The smell from the dry ground coffee has a candy-coated peanut scent with honey (yeah, we're talking beer nuts), fresh butter, and a note of salted caramel. The wet aromatics follow in the same suit, but with peach preserve, sweet honey-nut (more hazelnut than beer nuts!) and dark fruits like dried black currant. The cup features cooked fruit notes, like peach pie filling, with a orange honey sweetness in the lighter roast levels. The mouthfeel is well-weighted, but not as heavy as some of the typical wet-hulled Indo coffees. The brightness is, however, nothing like the wet-hulled types, with a lively level of acidity that accents the fruit notes in the cup. Lighter roasts have nut and cocoa roast tones, while City+ and darker, with more sugars converted, becomes more brown sugar-like with some milk chocolate aspects as well. The clean cedar scent from the aromatics comes through in the finish, a vestige of this coffees Indonesian roots. It's not a typical Indo, but rather part of a paradigm-shift in coffee toward cleaner, brighter and more flavorful character in the cup.
Region: Micro-region, Java Sunda
Processing: Wet Process (Washed)
Crop: January 2013 Arrival
Appearance: .4 d/300gr, 16-18 Screen
Varietal: Ateng, Jember, Typica
Intensity/Prime Attribute: Medium-Bold Intensity / Brightness and sweetness found in few Indo coffees, with cocoa and nut roast roast tones, weighted body
Roast: City+ to Full City+. This cups like a darker roast than it truly is. Ideally it is rested for 48+ hours after roasting.