Just the raw, mostly, unedited notes from various rounds of tasting the Dolok Sanggul…
Bright, vegetal, peppers, earth.
Bright like the sidikalang
Brighter than most indos.
Sauteéd onions, cran-apple acidity,
Tamarind, toast and cinnamon
Maybe I’m simply more aware of unami
but here it is again,
The beans themselves smell like a spicy Indian meal.