region: Aceh, Sumatra, Indonesia // San Pedro La Laguna, Atitlan, Guatemala
producer: smallholder farmers
association: Reje Gayo Cooperative // N/A
elevation: 1200 – 1600 // 1500 – 1600 meters above sea level
cultivars: Bourbon, Catimor, Typica // Typica, Bourbon, Caturra, Catuai
process: fully washed, patio dried
The aroma of Donut’s Friend Blend is mellow, but it has some distinct nuances that are indicative of the regions represented in the blend. Moderately roasty scents of musty earth, wood, and nuts give the aroma with a backbone while apple and citrus provide some brightness.
The coffee is pretty full-bodied—a little on the lighter side of a full body, really—and features a silky mouthfeel and a tangy citric acidity. Again, the coffee is moderately roasty—a bit roastier than I usually go for, but it’s not overdone; it’s pretty apparent that the roast level wasn’t designed to mask anything as I’m tasting a little bit of that funky, musty, woodsy Sumatran earthiness up front. There’s also a bit of roasted almond and bitter dark chocolate here in the early stages of the cup. As the coffee cools off a bit, a sharp, biting Granny Smith apple juiciness appears while the citrus note goes from tangy (like a tangerine) to sweet (like orange juice), and roasted nuts play through the finish.
Donut’s Friend Blend has been a mainstay in Anodyne Coffee’s lineup for a long time—it’s been on their shelves for over ten years and has always been a favorite of their customers, and I can see why. This is an approachable, friendly coffee, but it has a bit of liveliness that makes it exciting, too.
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.