Here are our tasting notes from cupping sessions with our award winning blends:

PNG Peaberry

Port wine and fermented berries dominate this bright full bodied cup. Floral notes persist through meaty caramel notes that deteriorate early in the cup. With darker roasts come tobacco and grass acid aftertaste. Small amounts of grit permeate the mouthfeel residue that add to the richness of the caramel/floral aroma.

Monsooned Malabar ‘AA’

Hummus/fungi initial notes giveway to pungent aromatics akin to cloves and cinnamon dry roasted. Almost Chutney sweetness without the tamarind shocks. With deep and thick mouthfeel, little or no grit. Slightly astringent clip that limit the acid kick. Round robust full flavoured brew.

Australian Sub Tropical

Green dried malt and wide shallow mouthfeel. Little or no astringent qualities. At lower roasts the lemon notes can overwhelm. Tips of honey and caramel early in the cup give way to high wisteria or star jasmine on a spring evening.

Yirga cupping notes

Floral notes start on the nose. Citrus peel and five spice hints lace the tongue. Mild acidity and prominent spice hints balance the floral notes. Solid mouthfeel, free from grit. Dried berry and cassia bark residue, developing complex flavours of fruit. Citrus zest, currant and white pepper combine with chocolate, leaving a soft, gentle and clean satisfying aftertaste.