|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Carmo de Minas growing region, Minas Gerais State, Brazil|
|Est. Price:||$13.99/16 ounces|
|Review Date:||May 2016|
Deeply sweet, layered complexity. Dried papaya, gardenia, baker’s chocolate, fine musk, almond in aroma and cup. Juicy, balanced acidity; creamy, nectar-like mouthfeel. The seemingly infinitely long cocoa-toned finish is resonant and deep, with lingering hints of dried papaya, gardenia and almond.
This exceptional coffee was selected as the No. 7 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. Produced from trees of the Yellow Catuai, Mundo Novo and Acaia varieties of Arabica. A “natural” or dry-processed coffee, which means the beans or seeds were dried encased in the entire fruit. Naturals form the backbone of the Brazil coffee industry, but this lot reflects a particularly refined approach to the method. This coffee tied for the top rating in a test of natural-processed Brazil coffees conducted for Coffee Review's May 2016 tasting report. Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
Juicy, exotic, port-like, and an excellent value.
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This review originally appeared in the May, 2016 tasting report: Brazil Naturals: Tradition Meets Trend