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 Org. Takengon – KPGLA Gayo Mandheling Gr. 1 – Wet Hulled
A very nice fresh crop arrival. Full bodied with a creamy mouthfeel, low acidity and spot on tastes from a traditional Mandheling Sumatra; peat moss, smoky, chocolaty, fuller bodied and strong. A clean enough cup to get a decent medium roast, gives a smoother mouthfeel and has a bit of sweetness upfront, darker roasts will turn thicker but also edgier and promote the smokier semi-sweet side of the profile.
Papua New Guinea – Carpenter Estates – Sigri Estate Kula Peaberry
Silky smooth and clean. Lower acidity with good sweetness and balance. Chocolaty type cup of coffee with some very cool nutty and spicy herbal accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and fruit acidity into the mix which is a big plus to the depth of flavor.
Indian Monsooned Malabar
This coffee is actually monsooned. It gets wet and dry, wet and dry and poofs up, turning a more golden yellow color. Only done in India and definitely on the exotic side. The Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes.
Mexican Terruño Nayarita Reserve – La Yerba – Natural Processed
A cool cup of Mexican coffee with unique (to Mexico) processing: nor your average Mexican tastes. We liked it best medium to dark roasted: nice and sweet cup upfront with wonderful aromatics, fuller bodied and less acidic. Small hints of a fruitiness especially at lighter roasts. Bakers chocolate, malt, smoke and a bit of nuttiness comprise the darker tones. Very dependent on roast level, lighter roasts will be filled with more fruity and citric notes balancing with a nuttier, dryer, chocolaty undertone. Medium roasts are balanced and bring forward the more nutty and chocolaty character, muting the fruity and lemony/floral tones, they are still there in the cup, just more in the aftertaste than the first thing to hit your taste buds.
Panama Premium Boquete – Damarli Estate – Catuai Natural Processed
A very jazzy & blasty cup of coffee with a noticeable natural processed spin; full of citric, floral and fruity tones. Although similar to the Typica, this Catuai is a much more potent cup, stronger acidity and more complex darker tones (think African type cup).
Crisp, clean and sweet; this super fresh Ethiopian cup is a bit punchier. A bit of raised acidity and stronger tastes. Light to medium roasting recommended but a tasty cup from light to dark. Lighter roasts will have some decent brightness, lemony with just a pinch of peachy like fruitiness. The aromatics are wonderful, floral with some awesome hints of classic Ethiopian jasmine. The lighter tones pull some balance with the classic tea (herbal/spice) like darker tones. Medium roasts really mellow out the acidity and reduce the citric & floral tastes, creates a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roasts are fuller bodied and dark toned: roasty, bakers chocolate with some unique spice and rich aromatics..
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