Blind Assessment: Bright, intensely pungent, oddly engaging. Spearmint, blueberry, fresh yogurt, sweet cocoa, musk in aroma and cup. Tart and bittersweet in structure; in mouthfeel, syrupy and plush. The finish consolidates richly around suggestions of sweet cocoa and fresh yogurt, with a very slight suggestion of earthy decay.

Notes: This coffee tied for third-highest rating in a cupping of coffees produced using reduced oxygen (“Anaerobic”) processing methods for Coffee Review’s November 2019 tasting report. Anaerobic processing in this case means this coffee went through “double” or two-stage fermentation in a sealed oxygen-evacuated tank, first in the whole fruit for two days, then after removal of skin and fruit pulp, for two more days. Produced from the celebrated Geisha (also spelled Gesha) variety of Arabica. Lucky Café is a roaster located in the northern Taiwan city of Zhongli committed to developing the best possibilities of the finest coffees available. Visit https://www.facebook.com/lucky.cafe.studio/ or email [email protected] for more information.

The Bottom Line: The startling aromatic surprises of the Geisha variety are overlaid and intensified by the less familiar surprises of an experimental lactic-acid-inducing fermentation step. For those who pursue the rare and remarkable in beverages.