Description
Two awesome but very different tasting coffees blended together to create perfection in a cup! Well, perfection is in the eyes of the beholder, but this blend is very tasty and will appeal to a wide variety of coffee fans. A bit on the exotic side, works well from light to dark. Fruity with nutty/earthy/chocolaty tones at the lighter roast points, while darker roasts promote more stout like, smoky with heavy bakers chocolate tones.
As an upfront warning, the natural tones come through in the cup no matter the roast point, so if you do not like fruity naturals, this is not the blend for you!
Contrast blending is the same idea behind a Mokka/Java blend. Take something fruity and lighter toned and blend with something hefty and darker toned. This blend is a joy for the beans are perfectly matched, both produced by the same operation and processed to the same specs.
Tasting Notes:
Tasty from medium to dark. We preferred it a bit on the darker side. Lighter roasting is wild and decently fruit forward, sweet with a little acidity upfront; winy and brandy like with some lingering dry nutty/earthy tones, a bit of floral in the aftertaste, good but not chocolaty enough for us. Medium roasts mellow the cup a bit, turning it more chocolaty, fuller bodied and refining the fruitiness, making it a cup everyone will love, not just natural processed fans. Reminiscent of a nice Yemen Mokka but a bit more brandy like. Smooth and easy drinking. Dark roasts worked exceptionally well. Chocolaty but not overly roasty, sweet with just a pinch of fruit in the aftertaste. A bit of bolder spice compliments the more delicate features: great mouthfeel.
Roasting Notes:
Roasting is easy but make sure to shoot a little darker, a stronger sheen on the surface to a couple pops into second crack works well. It will roast a bit uneven, so one will see what look like medium-dark looking beans at the above roast point, adds to the wonderful depth of flavors. this causes slight complexities roasting if shooting for light/medium roasts, so starting a little darker, and lightening up the next batch to personal taste is what we would do. Medium chaff coffee, shouldn’t cause any issues. A longer setup is good, can risk a bit of sour/bitter contrast if drank too quickly. Smooth and defined 3-4 days after roasting.
Ryan Casey (verified owner) –
Loving this. Roasted to 1st crack medium-dark roast. Still get some fruit with the backbone of the chocolately flavor.
yoderjes (verified owner) –
Fruity!
Pedro’s Coffee –
This is one of the greatest coffees I have ever had, but I’m just now noticing the “LUWAK” sign in the pic. I’m not interested in buying more if that’s the case, since these animals are often treated terribly. Can someone clear this up for me?
Jon Burman –
No Luwak coffee in these beans luckily. That was just a photo I liked when traveling around Bali. Kopi Bali (who has no affiliation with either of the coffees in the blend) does produce Luwak coffee, but from wild animals, not caged ones. They work through remote tribes in Sulawesi and Sumatra for what they do produce.
sandranbob (verified owner) –
I’m not in the habit of commenting on beans, but roasting this has provided an exceptional result. After a light/medium roast in my SR800 and waiting just two days, it is as good as anything I’ve tried in the last couple of years.
sloanhoo (verified owner) –
I have bought this coffee a couple times now. It’s such a crowd-pleaser! We enjoy the wild medium roast (about Full City) to as dark as you can go (Vienna.) There’s something for everyone in this bean. It roasts easily, but it can be chaffy, so keep the chaff catcher emptied to avoid scorching. I recommend resting for 72 hours before drinking so that the flavours can meld properly.