Medium/Dark: Roasted to midway between 1st and 2nd crack, we wanted to see more sugar browning and caramel without losing all of the fruit character.
Wet-Hulled (Semi-washed/Giling Basah): Usually the smallholder farmers process the coffee themselves and then deliver to a mill to be graded and bagged. Unusually, this lot is all processed by one central mill, which accounts for the unusual uniformity and clarity in the cup!
Chocolate, spice, tobacco, tropical. Thick body
Chocolate, clove, and cinnamon. Tamarind and pineapple/lime acidity, sugar browning flavours of caramel and brown rice syrup.
This is a farmer group who we bought from for the first time this year which is made up of 600
farmers in the Atu Lintang district who contribute to this lot. As well as growing coffee the
farmers also grow vegetables and fruits to eat or sell at local markets.
Usually there are two harvests a year with coffee being picked in the main harvest from October - December and then again from March - May as part of the fly crop.
Espresso (18g VST)
in 25 to 27 seconds