Blind Assessment: Crisply sweet, richly tart-savory. Dried apricot, marjoram, wild honey, oak, narcissus in aroma and cup. Balanced sweet-tart structure with vibrant, juicy acidity; satiny-smooth mouthfeel. The finish consolidates to dried apricot and marjoram with undertones of honey.

Notes: This coffee tied for second-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 that producer Luis Eduardo Campos fermented this coffee, after pulping or skinning, in a sealed, limited-oxygen stainless steel tank to encourage production of lactic acids that contribute to this sample’s very original cup profile. This coffee was imported by Genuine Origin, a specialty-focused coffee importer based in Irvington, New York. B&W Coffee Roasters is a North Carolina-based roastery and cafe specializing in small-lot direct-trade coffees. For more information, visit www.blackwhiteroasters.com.

The Bottom Line: A high-toned, cleanly fruit-forward Costa Rica cup with deeply rich savory underpinnings.