Chocolate roast tone and toasted grain notes mingle nicely: Nutella spread on toast, cocoa powder, and the grainy side of carob and malted grains. City+ to Full City. Good for espresso.
|Processing||Wet Process then SWP Decaf|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Typica, S795, Jember|
|Appearance||1 d/300gr, 16-18 screen; mainly broken beans from decaf process|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
The coffee is sourced from town in the Ngada Regency. Most farmers in this area have coffee planted at 1500+ meters above sea level and are growing a mix of older Typica trees and S795, the latter commonly referred to as "Jember", a natural mutation of Typica and Liberica. The coffee is dried under plastic domes in order to mitigate the wet weather in the area and helps to facilitate even drying. Most of the coffees are processed on hand cranked or motorized depulping machines on the farm, fermentation in buckets or small tanks. Because of the nutrient rich soils, they are able to grow coffee using fully organic farm practices, though they are not certified at this time. This is a custom decaf that we had processed by Swiss Water in Vancouver. It's made up of two different current crop lots, and ones that we found to show a nice level of balance as non-decaf.
Caramel sweetness along with toasted grain smells in the dry fragrance and aroma come off like caramel popcorn (think Cracker Jacks). City roast level is just too light and doesn't showcase the sweetness that this coffee is capable of producing. Shoot for City+ as a minimum. That's where cocoa roast tones and toasted nut and grain notes mingle nicely. The brewed coffee shows flavor characteristics of Nutella spread on toast, cocoa powder, and the grainy side of carob and malted grains, with a disappearing, short finish. Functions nicely as espresso on its own too.