Blind Assessment: Sweet-toned and rich aroma with some floral notes. In the cup medium body, silky mouthfeel, low acidity, sweet, low-toned, rich, with chocolate notes and a hint of walnut. Rich short finish; the mildly bitterish walnut tones dominate in the long.

Notes: A dry-processed or "natural" coffee, meaning the beans are dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Typically low growing altitudes and dry-processing contribute to a gentle, subdued acidy sensation in most Brazil coffees. Produced from trees of the catuai variety, a relatively recent selection of arabica that has displayed impressive cup characteristics. Victrola is a small-batch, hands-on roaster with a passionate commitment to quality and distinctiveness. isit www.victrolacoffee.com or call 206-624-1725 for more information.

Who Should Drink It: The simple, round, low-acid structure with chocolate and walnut tones make this a classic Brazil, a likely candidate for acidity avoiders.