Blind Assessment

Floral-toned, sweetly tart. Strawberry, guava, dark chocolate, star jasmine zest, honey, lemon thyme in aroma and cup. Sweetly tart with juicy-bright acidity; full, syrupy mouthfeel. Delicately floral finish with undertones of deep chocolate.

Notes

Produced by Wilder Lazo of Finca Belle Alejandria, entirely of the Geisha variety of Arabica, and processed by the anaerobic semi-washed method, in which the coffee fruit, with some of the pulp left on the bean, is fermented in a hermetically sealed environment before drying. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A complex, confident anaerobic honey-processed Colombia, richly floral with a dark chocolate throughline.

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