Roast Coffee Pairing #38: Indonesian Comparison

We roasted two different Indonesian coffees this time… a Sumatra Grade 1, a Classic Mandheling,… and  Sumatra Onan Ganjang Cultivar.  The Grade 1 Mandheling is what many people look for in Sumatran coffee – heavy body  and a complex earthy flavor. This is a deep, brooding, pungent, bass note coffee, with an undertone of mildly earthy dark chocolate.  Onan Ganjang is a local cultivar from the Lintong area with the thick, creamy mouthfeel and low acidity you might expect in Sumatran coffee, but more rustic sweetness,  malty caramel, butterscotch, chocolate, and slightly herbal flavors.   Look for the taste differences between these two coffees at a similar roast level and it should be apparent how different Indonesian coffees, in this case two Sumatrans, can be.  Each batch was roasted to Full City, 15 minutes, 435 degrees.

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