We were lucky enough to get a bag of Andrew Fords finest.
For a limited time you can taste the bean that was judged by the worlds best.
Here are MTC's own tasting notes:
Bundja Single Origin Coffee was sourced by MTC from several small boutique Estates in the NSW Northern Rivers Region. The coffees were processed using MTC’s exclusive new “Double Pass” process … this is where late ripened and raisin fruit are passed through an innovative new washing process developed by MTC to wash & clean the cherry.
The crop Bundja Coffee has 30 batches of coffee in the product; each batch is a separate dryer load of coffee and was selected as a result of cupping the individual batches on 3 separate occasions and scoring an average cup score of 84/100 or better.
Vintage conditions - The NSW Northern Rivers Region has seen 7 years in a row with below average rainfall; however in 2008 conditions returned to some normality and the best rainfall patterns since 2003. The typical wet summer and autumn returned with strong rainfall in January, February and March resulting in large bean size. The winter period was typically cool and dry aiding in the long ripening period of 11 months.
Bundja Characteristics - This coffee was developed by selecting batches of late ripened and over-ripe fruit picked towards the end of the harvest season in late October & November. The overall lateness of the harvest and development of the fruit at the time of processing has benefited from the Double Pass process, resulting in an interesting blend of clean wash coffee characteristics with subtle orange like acidity with more robust cherry & berry style fruitiness and a creamy body.
Fragrance/aroma Bundja is an exceptionally well balanced coffee which starts with sweet, fruity aroma with hints of dark chocolate and spice!
Body/aftertaste - The Double Pass process has added depth of body to this coffee; not typical of coffees from the NSW Region. The coffee has a full, buttery body which carries nicely as an espresso.
Sweetness/acidity - Sweetness is the key to this coffee; well balanced against faint orange like acidity and creamy & smooth body. The coffee starts with a sharp fruity and tangy sweetness, with hints of spice which mellows as it cools to a distinct nutty flavour with slight floral notes. The coffee is clean from start to finish which enhances the sharpness of the acidity and sweetness.
Suitability - This coffee works nicely as a filter but is particularly good as an espresso coffee, the rich creamy body and fruity sweetness caries it exceptionally well and is a good candidate as a single estate
espresso.
