Blind Assessment: Richly savory, sweetly herb-toned. Walnut, orange zest, spearmint, freesia-like flowers, brown sugar in aroma and cup. Sweet-savory structure with round, gentle acidity; crisp, satiny mouthfeel. The richly drying, bittersweet finish centers on notes of walnut and brown sugar.

Notes: Produced by Oscar and Francisca Chacon entirely from trees of the Caturra variety of Arabica and fermented inside a hermetically sealed vessel, making it a version of what the coffee industry has come to call “anaerobic” or limited-oxygen processing. Coffee Please is an artisanal roastery and cafe in Taipei’s Beitou District, famous for the nearby Yangming Mountain hot springs. Visit www.facebook.com/CoffeepleaseTW for more information.

The Bottom Line: A savory-leaning experimentally processed Costa Rica animated by sweet herb and spice-toned floral notes.