Peet's Coffee & Tea
|Roaster Location:||Berkeley, California|
|Coffee Origin:||Northern Sumatra, Indonesia|
|Review Date:||December 2007|
Distinct musty notes in the aroma read as aromatic wood, black pepper, orange, grapefruit. In the cup medium body but syrupy mouthfeel, with continued musty notes that are more explicit here than in the aroma, with aromatic wood, pepper and raw nut dominating. Simple, sweet, mildly astringent finish.
Aged coffees from Indonesia like this Sumatra are usually held in special warehouses in Singapore in humid but well-ventilated conditions for two years or more. Aging typically mutes acidity, increases body, and introduces a mild to intense musty note. Peet's Coffee founder, the late Alfred Peet, was a particular admirer of Indonesian aged coffees and they continue to figure prominently in Peet's' blends and coffee selections. By manipulating temperature and airflow Peet's achieves its signature pungent but smooth "deep roast." Peet's is slowly expanding beyond its passionately loyal base in the San Francisco Bay Area while maintaining its commitment to the roots of specialty coffee. Visit
Who Should Drink It
Islay whisky drinkers and others who value rugged wildness over elegance in their beverages.
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This review originally appeared in the December, 2007 tasting report: Exotic Procedures in Far Places: Aged, Monsooned and Luwaked Coffees