Rich fruit-toned aroma turns pungent in the cup, displaying an intense black-currant-laced chocolate with hints of flowers and lemon. Soft but penetrating acidity and silky mouthfeel. Dark chocolate in particular lingers in the sweet-toned finish.

Frank but brilliant in its complex fermented fruit character: cocoa, dusk flowers, butter, brandy, lemon all layer engagingly in aroma and cup. The sweet, exuberant ferment seems to turn the mouthfeel almost effervescent. Sweetness and flavor outlast a hint of astringency in the long finish.

A relatively light roast develops this pure high-grown coffee’s giddy natural sweetness, delicately bright acidity and tart fruit notes. Light, silky mouthfeel. The tart fruit softens toward chocolate in the finish.

Notes of nut, milk chocolate and aromatic wood dominate the aroma. In the cup the aromatics intensify, highlighted by rich, albeit slightly musty tones of dark chocolate, toasted almond and suggestions of citrus fruit and baking spices. Flavors linger softly in a dry finish.