Rustic sweetness, malty aroma, earth-toned flavors, tobacco, orange peel, cedar, low acidity, with dense bittersweetness that consolidates the flavors. Best with 48+ hours rest. City+ to French. Good for espresso.

Full Cupping Notes:
The ground coffee has very nice Wet Hulled characteristics, dark sweetness, green herbal notes, hints of chicory spice and aromatic wood. Pouring hot water on the grounds pulls out bittersweetness, with pungent sugar browning notes, and tobacco. The brewed coffee highlights the pungent flavors, low acidity, and intense earth-toned aromatics that Sumatran coffee is known for. A sweetness of sorghum syrup is complimented by a malty aroma, with earth tones of tobacco, peat, and aromatic wood marking the aftertaste. A hint of orange peel brought out an aroma that I can only describe as walking into a tobacconist, a mix of sweet spices, cedar, and loose-leaf pipe tobacco. Dense bittersweetness helps consolidate the flavors a bit, and provide a sturdy anchor to grab onto, especially when roasted dark. Full City/Full City+ roasts should be quite useful as an espresso blend component, or single origin espresso. Best with at least 48 hours rest after roasting.