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 light to dark! Lighter roasting is wild and decently fruit forward, sweet and delicate with some lingering dry nuttier tones, a bit of floral in the aftertaste. Reminiscent of a nice Yemen Mokka. Medium roasts mellow the cup a bit, turning it more chocolaty and refining the fruitiness, making it a cup everyone will love, not just natural processed fans. Smoother and easier drinking the darker the roast. Too dark and one loses those sweeter fruity accents; much more smoky and strong, bakers chocolate like tones with a full body, the fruitiness comes through in the aromatics and aftertaste, also as the cup cools.
Roasting Notes:
Roasting is pretty easy on this pre-blend, the coffees are matched well and roast even (especially for a blend!). Medium chaff coffee, shouldn’t cause any issues. Lighter roasting and shooting for a fruitier cup, great tasting pretty much out of the roaster. Darker roasts needed a little time to setup or risked a bit of sour/bitter contrast. 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.