|Roaster Location:||San Rafael, California|
|Coffee Origin:||Tarrazu growing region, Costa Rica|
|Est. Price:||$21.00/12 ounces|
|Review Date:||August 2016|
Blind Assessment: Crisply sweet, complex. Vanilla, grapefruit zest, roasted cacao nib, jasmine, pomegranate in aroma and cup. Zesty, sweet-tart acidity; honey-like mouthfeel. The richly drying finish is brisk with notes of pomegranate and grapefruit zest in the short, rounding to cacao nib in the long.
Notes: Produced by Alejandro Solís Blanco at El Aguacate farm and processed by the white honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the white honey variation, an extremely thin layer of pulp is allowed to dry on the beans, less than with yellow honey, and much less than is the case with red or black honey. This coffee tied for the top rating in a cupping of honey-processed coffees for Coffee Review’s August 2016 tasting report. Founded in 1995, Equator Coffees & Teas is a women-owned wholesale coffee roasting company that focuses on sustainability in coffee-sourcing and business practices. Visit www.equatorcoffees.com or call 800-809-7687 for more information.
The Bottom Line: A tartly sweet, crisp honey-processed cup with exotic floral undertones.
This review originally appeared in the August, 2016 tasting report: Honey-Processed Coffees: Quiet Adventure