Indonesian & Southeast Asian Specialty Coffee

Cupping Notes: Medium roasts are incredibly sweet and chocolatey and include notes of rice syrup, palm sugars, and banana chips. There is a slight hint of herbs throughout such as sage. I think medium is the best roasting method although dark roasts offer a big body and flavors of bittersweet dark chocolate, hazelnut, tobacco, and malted grains. This coffee is excellent as an espresso! Fragrances experienced while brewing include natural sugars, sweet tobacco, banana leaf, and coconut palm sugars. 

Cupping Notes: Medium roasts feature an intense level of sweetness, palm sugars, and fruit such as dates, plums,  and bananas. Herbals dominate such as spearmint and tarragon. Dark roasts have a bittersweet undertone, low acidity, and a nice level of sweetness. This Indonesian coffee will certainly have earth-toned flavors of a typical Sumatran coffee. It's a great coffee for espresso! Fragrances experienced while brewing include flavors of fruit and a honey sweetness, earth tones, and a nice herbal flair. 

Cupping Notes: This specialty blend decaf is made up of coffees from Timor Leste, Sumatra, & Ethiopia. Medium roasts make an excellent brew. Flavors at this level can include a chocolate bittersweetness mixed with cooked fruit, cinnamon sugar, rice syrup, and earthy flavors along with a pipe tobacco, all typical of an Indonesian coffee. Dark roasts include more developed flavors and include flavors of dark cocoa and burnt sugars. Fragrances found while brewing can include notes of cooked fruit and berries, burnt sugars, and an earthy rustic tobacco. This is a great decaf for espresso! 

Cupping Notes: Medium roasts include a very mild fruit flavor for a honey processed coffee such as dried apricot, pears, conjoined with a bittersweet chocolate. Dark roasts may include a hint of black herbal tea, is rustic and has a sweet body. Fragrances found while brewing include sugars, chocolate raisins, and hints of prune. I think the hot spot with this coffee is in the middle to dark roast and right before second crack. 

Cupping Notes: medium roasts are ideal for this Java and bring about a bright cup with earthy and woody tones, a nice sweetness, lemon sourgrass, and a hint of orange bitters. Dark roasts produce more sweetness, dried plum, and a slight taste of anise. Fragrances that can be found during brewing include banana bread, corn syrup, milk chocolate, and a rustic cocoa. This coffee is very good as an espresso!

Cupping Notes: medium roasts are a great starting point and bring about those typical earthy and wet hulled flavors from an Indonesian coffee. This coffee has a mild citrus flavor, herbal accent notes, and a dark chocolate taste. Darker roasts can bring about notes of pine, clove, mint leaves, and rhubarb with a very hefty chocolate tone. This coffee is very good for espresso on its own.