Blind Assessment: Sweetly tart, high-toned. Black cherry, amber, lemon verbena, hint of wine barrel, cocoa nib in aroma and cup. Juicy-bright structure with vibrant acidity; velvety-smooth mouthfeel. Fruit-toned, sweetly and gently fermenty finish.

Notes: Produced by Victor Fernando Girón of Finca La Foresta, entirely of the Ethiopian-derived Wush Wush variety of Arabica, and processed by a proprietary natural method that includes fermentation of the whole fruit with selected native yeasts in a temperature-controlled environment before drying. SÖT Coffee Roaster, based in Osaka, Japan, is a self-described Swedish-style roaster with an “aggressively light” roasting style. For more information, visit www.sotcoffee.com.

The Bottom Line: A multi-layered, deeply complex yeast-fermented Ethiopia Wush Wush cup with deep fruit, crisp cocoa, and a subtle sweet ferment redolent of wine barrel.