Bold cup, with heavily caramelized sugars, bittersweet chocolate, and a fruited undertone of mixed melons. Thick, syrupy quality to the mouthfeel of this coffee, and low-toned acidity. The finish has some of the sweetness found in chicory root, and the sweetness of dark caramels. This makes interesting and intense espresso. City+ to Full City+.
This coffee is from a distinctly unique origin; the volcanic island in the middle of massive Lake Toba, adjacent to the Lintong highlands of Sumatra. Being located on the island of Sumatra, Samosir is the largest "island within an island" in the world. It rises up above the level of Lake Toba to nearly the same altitude as the Lintong plateau, so the potential for quality coffee production matches that of the area. Yet the coffee was never sold separately from the regional blends, despite having a unique terroir. This is a microlot of coffee only from small producers on the island. This coffee has potent earthy/rustic character that fans of classic old-school Sumatra coffees will find immensely attractive. It might go against common sense, but I find Sumatras like this more complex in the lighter roasts than in the usual darker roasts they receive. The main reason is that many commercial roasters use color and surface texture as indicators of roast level. They roast coffee until the bean looks attractive. But with a Sumatra like this, you will mostly likely hit 2nd crack at the point where the surface texture and varied bean color evens out and it looks pretty, in which case you have already gone dark in the roast. Try ugly for a change; City+ !
This is an intense coffee. The dry fragrance has powerfully rustic sweetness, foresty cedar notes, herbal, with sorghum molasses and sweet tobacco. Adding hot water, this wonderful chocolate-dipped banana scent emerges, laced with natural brown sugar aka Muscavado, and a hint of fresh earth and spice. The cup is very bold, with strong flavors of heavily caramelized sugars, bittersweet chocolate, and a fruited undertone of mixed melons. Their is a thick, syrupy quality to the mouthfeel of this coffee, and low-toned acidity one would expect from traditional Sumatra coffees with a darkly-hued character. The finish has some of the sweetness found in chicory root, and the sweetness of dark caramels persists into the long aftertaste. This makes interesting and intense espresso, but might be too herbal and rustic for some palates.