This very interesting coffee starts with three very distinct stages of aroma: first the sweet fruit smell of the whole bean; then the flower perfume of the brewed bean; finally, the chocolate-caramel cup.  The flavors are touches of sweet fruit, hinting toward apricot, wrapped with caramel.  There is a combination of woody-nuttiness too (think cedar and hazelnuts) that continues into the finish.  The mouthfeel is smooth with medium-to-big body.  It is a very balanced cup, with light acidity and is the best coffee we have had from Mexico in recent memory.

This superb Indonesian seems to evoke the rainforest. The fragrance begins with clean, semi-sweet and rather earthy notes. In the cup, the body is big with a smooth, syrupy mouthfeel.  The flavors start with a vegetal, earthy woodiness combined with a touch of fruit. The lack of acidity plus a hint of sweetness makes for a very smooth finish. The final reward is unmistakable chocolate.  In fact, as this cools, it is one of the most distinctly chocolate tasting coffees we’ve encountered.

The sweet smells from the cup evoke honey and peaches, and some of that is reflected in the cup as soft floral tones.  The dominant flavors that come through are dark and smoky chocolate notes combined with the more traditional nuttiness. The mouthfeel is smooth with no discernable acidity at all.  The finish starts off with a slight peppery edge in the throat, switching to a dark and earthy, long lasting aftertaste of quintessential coffee.  A very drinkable, not-too-complex decaf.

The first word that jumps to mind is wood.  The aromas are the first clue, starting with a distinct cedary smell combined with fruit, and meaty organics tones. This coffee is very dry, with a contrasting creamy finish.  There is a tiny tinge of tartness which suggests some acidity, but it is very slight and quickly fades to the background against a cocoa-wood combination – think dark chocolate covered walnut, if such a thing were to exist.  There is a smooth, watery mouthfeel with a mild, very long, dry finish that is dusty and powdery.  Another excellent Indonesian.

These are gorgeous beans, so large, even, and smooth, you could make jewelry from them. The coffee smells like dulce de leche, caramel with sweet nuts (marzipan and hazelnuts), mixed with sweet pipe tobacco and a slight saffron dustiness. The cup starts out with a satiny mouthfeel with great body. It is very balanced and elegant with a slight bright-lime acidity.  There is a subtle, consistent, fast fading, clean, smooth finish.  All the right things one expects from a great cup of coffee with no single dominant note.