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: 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.