Description
Don’t know what to try but like exotic tastes in coffee? Than this sampler is for you!
In this sampler you will find top notch coffees that definitely don’t taste like normal coffee. From fruity naturals to bold wet-hulled. This is a wonderful collection of coffee that will showcase how diverse coffee can taste.
Be warned though, exotic tastes always pull a love/hate relationship, these are all wonderful top notch examples but not everyone likes super exotic tasting coffee.
Indonesian Sumatra Gr. 1 – Mandheling
A very clean traditional Sumatra cup. Best from medium to dark roasts. Fuller bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. Light roast are not recommended (for almost all Indo coffees). Medium roasts were nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of an earthy slightly peaty chocolaty factor; a decent roast point for pour-overs or drip. Darker roasts were fuller bodied and very smoky with the spice lingering in the aftertaste, very low acidity; good for dark roast fans, espresso or blend bases.
Rwanda Huye Mountain Top Lot – Natural Processed Small-Bean/Peaberry
We thought best served in the medium roast range but will be tasty from light to dark: a very sweet cup at any roast point. Lighter roasts have some stronger citric/floral acidity, a little hint of a grape-skin like fruitiness and a spiced (herbal) chocolate undertone. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness balanced with a spicier chocolate dark tone. Dark roasts themselves are a bit flat but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.
Thailand Lanna Coffee – Doi Inthanon – Washed Processed
Best at a medium to dark roast: bigger bodied and darker toned. Lighter roasts will show some nice clean lemony floral acidity but do not fully develop the nice robust chocolaty factor, interestingly enough, one gets a bit of African herbal/spice in the cup at the lighter roasts. Medium roasts are where we thought it shined, just a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, unique spice, more like the Indian coffees. Darker roasts get more like the Dominican with strong bakers chocolate and smoky tones, a hefty cup with very low acidity.
Panama Premium Boquete – Damarli Estate – Typica Natural Processed
A clean, sweet & smooth cup. Best at the lighter roast points but works nicely in the medium roast range as well. Lighter roasts focus the tastes more around the brighter citric/fruit tones: a hint of lemony citric that fades into a fruitiness, balancing with a darker malt like undertone. A good daily drinking lighter roast coffee. Comparatively to the Catuai, the Typica is mild mannered, delicate, less acidic, smoother, but with similar tastes. Medium roasts bring a more traditional cup with better balance. This should be the minimum roast level if you do not want noticeable floral/fruit notes upfront. Still has a bit of jazz upfront but a more pronounced nutty/malty tone to balance it out. The fruitiness turns a bit more normal for a natural, red-fruit like and sweet.
Brazil Premium FAF Bob-O-Link – Espírito Santo – Washed Processed
Great cup from light to dark roasts. We liked it best on the lighter side of a medium roast, good shot at a hint of caramel (sweet and nutty) in the cup. Hints of citric acidity comingle with a nutty/caramel like tone with a sweet edge, reminiscent of a nice Honduran coffee. Clean cup, a bit brighter with a pinch of soft fruit at the lighter roasts, the contrasting nuttiness can come off a bit dry but smooths out with a longer setup. Much more chocolaty at the darker roasts with a noticeable increase in the body of the cup, still very sweet with a bit of roasty nuttiness in the aftertaste.
Papua New Guinea – Carpenter Estates – Sigri – Natural Processed
Good from light to dark, very different tasting dependent on roast level. If you are a very fruit forward natural fan, sticking in the light to medium roast level is recommended. Contrary to many naturals, these beans rock at the fuller roast levels as well, touching or into second crack produces a very lively cup, not super roasty with incredible depth of flavor and good balance between light and dark tones.
Light roast themselves, are pretty citric, sweet and floral with almost a red wine vinegar herbal like quality. Can tell this is a very slow dry natural. A longer setup rid the cup of more astringent features, takes almost 5-12 days of resting for these funky naturals to mellow. Medium roasts get much more chocolaty with fruity overlays, very tasty. No missing the fruitiness assuming you are pre-second crack. Medium bodied with just a pinch of citric/floral crispness. Although we liked all the roast points, darker roasts were our favorite with its crazy depth of flavors, strong semi-sweet chocolate tones balancing with a barrel aged red fruit.
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