By Kenneth Davids
August 1st, 2001
Clear, sweet ferment tones are turned cherryish chocolate by the darkish roast. Clean, bittersweet chocolate finish. The winy ferment tones, giddy and buoyant when the cup is hot, flatten just a bit as the cup cools.
Rich, sweet, with a gentle lift from the acidity, complicated by pronounced chocolate fruit tones (think chocolate-covered cherries). The body reads as bigger than it is owing to the general richness of the cup. Not much range or complexity, but a fundamentally pleasing cup.
An interesting dark-roast cup. Distinctly charred but full-bodied and rather expansively sweet, with hints of dry pineapple in both aroma and finish and an odd, smoky chocolate twist in the cup. Finishes rather bitterly, like most dark roasts.
Either pleasantly subdued or disappointingly flat, depending on expectation. Roasty and mildly bittersweet, complicated by slight dry, brisk cocoa notes and perhaps some spice tones. The best of the four Perus submitted for this cupping.