|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Zarcero Canton, Alajuela Province, Costa Rica.|
|Est. Price:||$17.99/16 ounces|
|Review Date:||September 2012|
Blind Assessment: Nicely balanced, gently and tartly sweet. Nut, fresh-cut oak, orange, pear perhaps, raw sugar in aroma and cup. Soft acidity; smooth, lightly syrupy mouthfeel. Simple finish with some richness.
Notes: From trees of the sturdy Caturra variety of Arabica. Processed by the yellow variation of the honey method, which means that the outer skin of the coffee fruit is removed as it is in the wet process, after which some but not all of the sticky fruit residue is mechanically removed, allowing a thin layer to remain on the bean during drying. Willoughby's Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
Who Should Drink It: Those who enjoy subtly sweet breakfast coffees with understated acidity.
This review originally appeared in the September, 2012 tasting report: Honey and Pulped Natural Coffees