Blind Assessment

Evaluated as espresso. Fruity, chocolaty-sweet. Chocolate fudge, mango, fresh-cut fir, cashew, spearmint in aroma and small cup. Crisp, velvety mouthfeel; gently drying, chocolaty finish with fir undertones. In cappuccino format, mango and spearmint notes resurface to complicate the chocolate throughline.

Notes

Produced by Luis Mauricio Riviera, from trees of the Caturra and Colombia varieties of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before drying, also in the whole fruit. Roasted in Naples, Italy, by Saka Caffé and distributed in the U.S. by Torrefare. Visit www.torrefare.com for more information.  

Bottom Line

Especially nice prepared as cappuccino, this Colombia anaerobic natural has both depth and brightness, as well as fudgy chocolate notes throughout the profile.

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