Help me name the taste

[kramerica]

I've just had a shot of a "left-overs blend" of PNG and Sumatra Mandheling, both organic, 1 week from roast.
I've never used so much Sumatra (50%) in a blend, and it was quite unusual to say the least. It was stingy, spicy, almost salty. Reminds me of a good heavy single malt whisky.
Now, I've looked into Sumatra's cupping descriptions and couldn't find anything like that, in fact, I've never seen this kind of taste description in espresso cupping.

Can anyone here that have tasted Sumatran coffee, relate to my taste description?

[hbuchtel]

Ya know, I think I had the same experience a couple days ago with a 'left-overs' blend that was heavy on the sumatra (Colombian, mandheling, mokha). Sorry I am completely unable to help you with describing that taste... but your description seems familiar! Quite an experience...

Henry

[VS_DoubleShot]

sourdough!

like fermenting yeasts?

slightly sour salt bite

[BenBob]

I used to live in Indonesia and had many different coffees from Sumatra -Most had a definite pencil lead thing goin on


Ben

[another_jim]

Good Sumatras have an oak barrel taste; all of them get peaty at rolling 2nd roasts. A combination of both could be reminiscent of a single malt.