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Our friends at Rosetta Roastery have a long history of sourcing and perfectly roasting top quality Sumatrans. Coffees from Sumatra have a really distinct flavour, thanks to the giling basah processing method that is native to the island that leaves a higher moisture content. The resulting quirky, earthy & herbaceous flavours are irresistible to some coffee lovers.
This time around, our friends at Rosetta have switched things up a bit, and sourced an Indonesian coffee from the famous Java region. Despite its slightly different origin and fully washed processing, this coffee does an impressive job of filling the shoes of its Sumatran predecessors, with a serious body, low acidity and plenty of earthy tones.
The coffee is actually comprised completely of Sigarar Utang, a relatively new variety which is the product of a natural mutation. Whether it's this variety or the classic roast profile Rosetta has employed, this coffee certainly packs a flavour punch with its dominant characteristic being (very) dark chocolate flavours, with hints of something syrupy sweet. This coffee really should shine in espresso or moka pot brews, but for those who like a long bold coffee, the plunger or Chemex will yield very tasty results.