Blind Assessment

Round, deeply fruit- and cocoa-toned. Blackberry jam, dark chocolate, praline, peach, a hint of myrrh. Deep, ringing sweetness in the structure without a hint of sugary overstatement. Smooth, mouth filling in the body; jammy cocoa-toned finish.

Notes

Produced by Jairo Ivan Lopez entirely of the Ethiopia-derived Java variety of Arabica, and processed by the natural carbonic method, which involves two fermentation phases in closed tanks injected with CO2. The first fermentation includes the whole coffee fruit, after which the skins and pulp are removed and the beans are fermented a second time with their skins and juice in the tank, after which they are washed and dried. Corvus particularly focuses on processing methods and selective harvesting, which results in small, seasonal micro-lots of uniquely sweet, vibrant and clean flavor profiles. For more information, visit www.corvuscoffee.com.

Bottom Line

A naturally and deeply sweet cup with gentle, rather Geisha-like floral and chocolaty complication.

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