Blind Assessment

Gently sweet-tart, cocoa-toned. Tamarind, cocoa nib, pomegranate, narcissus, lemon verbena in aroma and cup. Bright, juicy acidity; crisp, syrupy-smooth mouthfeel. Tamarind and cocoa nib lead in the quiet finish.

Notes

Produced by Emir Ninco of Finca Costa Rica, entirely of the Pink Bourbon variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before drying, also in the whole fruit. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

An inviting Colombia anaerobic natural with notes of tart fruit, sweet citrus and crisp cocoa throughout the profile.

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