The first word that jumps to mind is wood.  The aromas are the first clue, starting with a distinct cedary smell combined with fruit, and meaty organics tones. This coffee is very dry, with a contrasting creamy finish.  There is a tiny tinge of tartness which suggests some acidity, but it is very slight and quickly fades to the background against a cocoa-wood combination – think dark chocolate covered walnut, if such a thing were to exist.  There is a smooth, watery mouthfeel with a mild, very long, dry finish that is dusty and powdery.  Another excellent Indonesian.

This coffee starts out with sweet and savory smells.  Evokes a cold winter’s day late afternoon lunch of beef barley soup and cherry jam on pumpernickel toast.  There are waves of flavor, including fruit and dark, bittersweet tones, with a slight black peppery edge. Reads like a Rhône. Very nice mouthfeel, almost velvety, and the finish introduces burnt raisin, with slight nuttiness, and a hint of currants.  There is acidity present, but not center stage – quite dry on the finish.  A superb coffee.

These are gorgeous beans, so large, even, and smooth, you could make jewelry from them. The coffee smells like dulce de leche, caramel with sweet nuts (marzipan and hazelnuts), mixed with sweet pipe tobacco and a slight saffron dustiness. The cup starts out with a satiny mouthfeel with great body. It is very balanced and elegant with a slight bright-lime acidity.  There is a subtle, consistent, fast fading, clean, smooth finish.  All the right things one expects from a great cup of coffee with no single dominant note.

Call central casting ask for a picture perfect coffee bean and this is what you get.  These are beautiful beans! The smells are sweet and spicy with buttery chocolate, cinnamon and cardamom.  Once you take a sip of this, you know that it is a special coffee —  it is very balanced, rich and smooth with milk chocolate, a touch of malty-musty-almonds and a citrusy-floral note.  What stands out is the magical mango-juice finish: just as the slightly dry acidity passes, out jumps the mango from side-stage, joined by sweet floral tones reminding one of lavender combined with the soapy sweetness of artichoke’s aftertaste.  Not just a looker, this coffee is a talented star with real depth and complexity: a rarity indeed.

The intense aroma is clearly fruit with sweet florals that run rich and deep, like a stroll through an orchard in bloom. The initial taste of passion fruit and other tropical fruits is what is immediately prominent, with a load of tart acidity. What follows is a wildly complex combination of peach-apricot nectar, honeysuckle and jasmine, with a sweet, grapy-violet note (like what one thinks of when one visualizes Choward’s Violet Candy). Then, there is the forever long, strong finish where the Seville oranges emerge.  This is a rare, unusual and impressive coffee that has a lot in common with a silver-tip Jasmine tea and one will be rewarded by treating it like that in the cup: no milk, maybe a little sugar.

Recommended Brewing Instructions
14g of coffee to 8oz of water
Medium-to-slightly-coarse grid
Single cup drip
200-205 degree water