Flying Goat’s Dolok Sanggul as procured from Local 123.
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
And vanilla?
And wood.
Maybe I’m simply more aware of unami
but here it is again,
The beans themselves smell like a spicy Indian meal.
DofAv3 