Pak Dadi is a very sweet coffee, with a surprisingly pronounced (but not over the top) acidity that balances out both sugary and bittersweet notes. The dry fragrance has a lot of hazelnut chocolate up front, and with a bit of powdered ginger in the background. Dark roasts have a resin-like sweetness that is like concentrated raw cane juice, along with soft 'smokiness' of aromatic wood. The wet grounds have intense sweetness, with vanilla bean and dark brown sugar smells coming up off the crust. There's a maltiness to it as well, that on the break gives off a smell of malted milk balls and caramel sauce. When this coffee is hot, there's an up-front flavor of caramel and cocoa, that fades into a sweet cocoa finish. As the cup cools, there's a juiciness that emerges, like orange juice. It lends to a near sparkling acidity that is lively like fresh cherries, but without being the dominant feature. Along with flavors of fruit tea, the rindy citrus aspect holds up at darker roast levels, and nice spice flavors like all-spice and clove develop in the cup. As far as Indonesia coffees go, this lot from Pak Dadi is exceptionally sweet and with a surprising cleanliness to the finish. It's an interesting one to sit with and observe how the profile changes in both the cooling cup, as well as the shift of flavors that occur in each sip. And as a single-origin espresso, it really shines - lots of sweet dark chocolate, citrus oil, and a bit of red berry.