Approved by a Professional Palate

By: Art Hardie

At the Toraja Mountain Coffee roasting facility, we were honored by a visit from Dawn Streich, Global Product Manager at Givaudan - the world’s largest flavor and fragrance company.

The Swiss-based company tests, formulates and produces many of the flavors and scents you encounter in everyday life. And Dawn leads their citrus department. Through mutual connections, she agreed to come by for a private tasting to check for any off flavors, confirm our tasting notes and offer her professional opinion on our coffees.

Before we even get to that stuff, let us just say, Dawn is an amazing person. We are forever thankful to her for the visit and for her spirit in general.

Professional taster Dawn preparing to try our coffee

Back to business. We presented Dawn with three of our coffees. All prepared in a fresh pour-over. 20 grams of beans each, almost coarsely ground, as is best with pour over. Also, it’s important to note that tasting coffee can be a literally exciting, energetic experience, so you definitely want enough to taste, without getting super-amped for the rest of the day.

Dawn tested Utara Light, Sapan and Pulu Pulu, in that order. The following is a summation of her notes.

Utara Light
  • Definitely fruity
  • Meant to be drank black, without cream and sugar
  • Dawn’s favorite of the three

  • Noted deeper flavor
  • High caffeine, light roast
  • Cherry and almond share a flavor compound called benzaldehyde

Pulu Pulu
  • “Wow, coconut!” - comment from Dawn upon opening the bean container
  • Richest flavor
  • Semi-sweet chocolate flavor very pronounced

General Notes
  • No off flavors
  • Tasting notes confirmed
  • Overall delicious coffee
  • Def packs some caffeine

Needless to say, we’re grateful to have a professional like Dawn taste our coffee. We’re even more excited that Dawn confirmed our tasting notes and found our coffee to be tasty.

This is great news for us, but even better news for our customers. This approval makes us even more excited to share our coffee with you and gives us confidence that we can, in fact, make everyday taste better. From the beginning.
Professional taster Dawn with our coffees
Tasting station with various ground coffee
Jars of ground coffee being prepared for cupping

Back To Articles

Recent Articles

The Art of Master Roasting Indonesian Coffee

The Art of Master Roasting Indonesian Coffee

Apr 24, 2024 Charles Rosenberger

Indonesian coffee is perhaps one of the most miscategorized and misunderstood coffee origins out there.

Indonesian Coffee and the Magic of Mountain Farming

Indonesian Coffee and the Magic of Mountain Farming

Apr 15, 2024 Charles Rosenberger

When it comes to Indonesian coffee, typically people think of Sumatra. Truthfully, it really is a big, beautiful island in Indonesia with more than 50 million inhabitants. And delicious Indonesian coffee has been grown, harvested, roasted and shipped from the world-famous Sumatra region for over a century. In fact, it’s where we get the word ‘java’ from, because Java is one of the islands in the region. And for a time it was considered the best coffee in the world. 

Biodiversity & Better Coffee

Biodiversity & Better Coffee

Feb 21, 2024 Charles Rosenberger

Like any plant, coffee takes nutrients from the soil, water and rain. In industrial coffee farms, this means row after row of coffee plant, isolated from nature, fertilized, mechanically harvested, etc. It’s sterile, repetitive and the opposite of wild.

The Depths of Utara Dark

The Depths of Utara Dark

Feb 08, 2024 Charles Rosenberger

There’s no denying the current trend in modern coffee shops: light, pungent, fruit-forward roasts are in fashion. Sometimes, the mere mention of a dark or medium roast will make you seem old school, and not cool.