|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Central Bali, Indonesia|
|Est. Price:||$14.45/12 ounces|
|Review Date:||April 2013|
Intense with distinct whisky-like notes. Dry, nut-toned chocolate, raspberry, rye whisky, fresh-cut fir in aroma and cup. Rich, delicately bittersweet acidity; silky, lively mouthfeel. The dry chocolate note in particular dominates in a crisp finish.
Produced in the central highlands of the colorful island of Bali, this is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Max Fulmer of Royal Coffee helped establish this style of coffee in Bali. Seattle Coffee Works is a small-batch retail and wholesale roasting company, focused on quality and green coffee sourcing without compromise. Visit www.seattlecoffeeworks.com or call 206-340-8867 for more information.
Who Should Drink It
Those who enjoy variations on the gently fermented, natural or dried-in-the-fruit cup. This version is drier and more rye-whisky-toned than most, which tend to be sweeter and more brandy-like.
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