Date: 24 December 2015
Country: Indonesia
Beans: Arabica
Preparation: Cafetiere
Nose of grounds: roast meat
Colour of brew: very dark amber
Nose of brew: earthy, herbs
Early flavours: dark chocolate
Finish: spices
Tasting notes
When visiting relatives, they often know that I'm keen on my coffee and are often kind enough to seek out something interesting to have in the mornings. Over Christmas and staying with my in-laws, I found waiting for me an interesting-sounding Indonesian coffee (in fact, there was a choice of two, but the other was a Kenyan roast and I know that I have had Kenyan coffee on a number of occasions).
This coffee is beautifully balanced. The grounds had notes of a roast - the key element really being the crust, not the meat itself. What was here was that 'nearly-burnt' aroma that you get and that really strikes the senses.
The brew's first nose is quite earthy, with a hint of herbs. And on tasting there is a good hit of dark chocolate but without the bitterness - in fact, this coffee is generally light on bitterness with a rounded, even taste.
As the coffee's flavours develop they stay balanced and never too punchy nor intense; it finishes with just a hint of spices and interesting flavours.
It's got a great story too - the coffee comes from the side of a volcano, quite high up - I don't know what this adds, but it certainly makes a great coffee!
Coffee maker's notes
This Javan coffee comes from four estates near the Kaweh Ijen volcano on the far eastern side of the island at an altitude of between 900-1500 metres. The crop is harvested between March and June. The area has been cultivated for coffee growing since early 1900.
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