Blind Assessment: Crisp, delicate but deep. Peach, milk chocolate, bergamot-like citrus, honeysuckle in aroma and cup. Gently bright, refined acidity; light, silky mouthfeel. Chocolate in particular carries into a gently rich finish.

Notes: Produced entirely from trees of the respected Yellow Catuai variety of Arabica, and processed by the pulped natural method, in which the skin is removed from the coffee fruit immediately after picking, but the seeds or beans are dried with the sweet pulp, or fruit flesh, still adhering to them. This award-winning farm of seventeen hectares, run by Ana Vilela and her four children, selectively hand-harvests its coffee, an unusual practice in Brazil. Equator is a specialty roaster based in the San Francisco Bay Area driven by “passion for quality and sustainability.” Visit www.equatorcoffees.com or call 800-809-7687 for more information.

Who Should Drink It: Those who enjoy balance and subtle, layered complexity. The chocolate note is particularly pure and delicate.