Blind Assessment: Chocolaty, deeply sweet-savory. Dark chocolate, fresh ginger, plum blossom, lemon verbena, Italian parsley in aroma and cup. Savory-leaning structure with sweet undertones and crisp, citrusy acidity; lively, tannic mouthfeel. Gently drying, chocolaty and spice-toned finish.

Notes: Produced by Diego Samuel Bermudez Tapia of the Castillo, Caturra and Colombia varieties of Arabica and processed by the double anaerobic method (subject to oxygen-restricted fermentation first in the whole fruit, then, after skins are removed, in the fruit flesh). Dory Coffee Roasters is a Taipei-based nano-roaster of specialty coffee. For more information, visit https://www.facebook.com/dorycoffee99/.

The Bottom Line: Processed by an experimental anaerobic fermentation method that nets a savory, sweetly spicy and gingery, intriguingly unconventional cup.