Indonesian Reviews

Evaluated as espresso. Deep, cedary and chocolaty. Dark chocolate, fresh-cut cedar, moist tobacco, a hint of lily-like flowers in aroma and small cup. Lean but smooth mouthfeel. Cedar dominates in a dry finish. Crisply dry chocolate nuanced by lily and fresh tobacco in three parts milk.

Sweetly crisp, unusual and striking flavor and aroma. Pecan, chocolate, black-cherry-like fruit in aroma and cup, moist pipe tobacco in aroma. Quiet but lively acidity; silky mouthfeel. Flavor consolidates and sweetness persists in a balanced finish.

A strikingly distinctive coffee that suffers a bit in the finish. Splendid aroma: sweetly and deeply pungent, with floral, chocolate and pipe tobacco notes. In the cup low-toned but vibrant acidity, crisply nut-like with distinct orange notes. The nut notes turn very slightly stiff and dusty in the finish.

Delicate apple, leather, and milk chocolate notes in the sweet, mid-toned aroma. The cup is explicit in its clear chocolate notes, complicated by dry fruit tones that suggest raisins or dates. Substantial body and a sweet, clean finish.

Opens with a very sweet, very intense but balanced aroma complicated by apples and flowers. In the cup the gentle acidity subordinates itself to a melodic sweetness and a rich, deeply dimensioned chocolate- and apple-toned fruit. Lyric and seductive.

The aroma is high-toned but pungent, laced with caramel, cantaloupe and leather. In the cup a sweet, wine-toned fruit leads, with richly malty, bracingly bitter tones opening up behind. The bitterness dissolves in the long, clean, chocolate-toned finish.

Low-key, pungent aroma laced with cocoa and caramel. Sweet in the cup with enveloping bottom notes of overripe fruit and sweet humus. Surprising floral notes in the finish.

Crisp, wine- and cherry-toned fruit dominate in both aroma and cup. A delicate mustiness reads as leather and sweet pipe tobacco. The rather heavy finish lightens and sweetens as the cup cools.

This coffee provides about half the virtue of a great Sumatra: the full body and low-toned profile are here, but the vibrant dimension and complex nuance are missing. The cup is a bit monotoned and heavy rather than rich. Some bittersweet chocolate in the finish.

Exquisitely balanced cup. Delicately acidy and sweet with clean, high-toned fruit that nods gently at chocolate. Restrained yet complex; precious. Green buyer Carl Leonard finds this coffee "exhibits all the best attributes [that this] origin should deliver."

Reader Ben Anderson calls this coffee "fantastic." That familiar adjectivefreshens up when applied to Sulawesi coffees, whose unexpected forest and fruit notes often doseem to express a sort of adventurous coffee fantasy. When hot, this Sulawesi displayed a richcup with a fine balance of acidity, sweetness and roastiness plus - the Sulawesi factor - carnally rich fruit notes reminiscent of cantaloupe. I started with a rating of over 90, but as the cup cooleda slight salty astringency in the finish lowered my assessment.

A typical shape-shifting Sumatra that gives us something different in every cup. Lindsey Bolger: "Characteristic of a Sumatra prone to schizophrenia, with multiple personalities ranging from toasted grains and nuts to chocolate and spice. This confusing, sometimes combative complexity seems to improve and stabilize as the coffee cools" (82). Ken: "Some cups rich, sweet, fruity chocolate with an utterly clean finish; others still sweetly chocolaty but with leathery, spicy undertones and a heavy finish" (84).

Lindsey Bolger: "A coffee with some interesting twists and turns. While dominated by a less desirable woody flavor, a sweet and chocolaty aroma and clean finish redeems what may be an otherwise ordinary coffee" (82). Ken: "Bittersweet, with dry chocolate and nut tones. A little too bitter and not quite sweet enough for me. The finish is astringent but rich." (83)

Lindsey Bolger: "Fantastic! Sweet, floral aroma accented with cinnamon and just a suggestion of earthiness. Cools to a sweet and clean display of balance and harmony" (88). Ken read Lindsey's "earthiness" as a touch of musty ferment, but he nevertheless liked the way the ferment worked in the darkish roast, describing the outcome as "pungent, bittersweet fruit that suggests dark chocolate with a little mild, brandy-like ferment." Like Lindsey, he was impressed with how elegantly the coffee cooled, to a "long, sweet, clean chocolate finish" (90).

Lindsey Bolger: "Intense aroma of fresh-from-oven brownies. Flavors of dark chocolate and sweet caramel compliment the rather dark roast. I added points to acknowledge the roaster's skill in pairing the roast so appropriately to the coffee" (85). Ken also was impressed by the aroma: "richly low-toned, chocolaty, malty, spicy, complex. In the cup gently roasty, complicated by dry fruit and malt notes. A slightly astringent finish lowered my score" (84).

Lindsey Bolger: "One of my favorites of the darker roasts in the cupping, largely owing to an aromatic note that always gets my attention. I describe it as "zatar," a mix of spices (sumac, thyme, marjoram and salt) used in Middle Eastern cooking. An odd pairing with coffee, but at the right roast and with other complementary flavors, it can contribute to a truly distinctive cup" (83). Ken: "Most cups were dominated by sweetly and pleasantly fermented tones, the kind that suggest wine- or fruit-toned chocolate. In other cups, additional smoky, spicy tones edged toward a soapy bitterness" (84)

John: "Light bodied, simple profile. Slightly earthy, good looking roast. Nice cover with little inside" (80). Ken also notes the thinnish mouthfeel and light body, but finds the flavor contrasts interesting and worth rewarding: "Sharply burned yet sweet and fruity. Dry chocolate in the finish" (83)

Masterpiece of understated balance and completeness: sweetly acidy with a slight edge of crisp roastiness. Some chocolate-toned fruit, but the main appeal of this coffee is its resounding depth and flawless balance of roast and coffee. The finish is as long, rich and quietly complex as any I can remember.

The darkish roast turns the fruit tones dry and crisply grapefruity. Some charred and perhaps musty notes, but when juxtaposed with the sweet fruit they read as a sort of pleasantly burned chocolate.

A fine sweet, roasty nose with hints of spice and leather. In the cup the spice and animal notes deepen toward earth and mustiness. The relatively light roast allows a touch of acidity to brighten the cup, but fails to develop the underlying sweetness.