|Roaster Location:||Charlotte, North Carolina|
|Coffee Origin:||Naranjo, West Valley, Costa Rica|
|Est. Price:||$13.99/12 ounces|
|Review Date:||August 2016|
Blind Assessment: Subtly sweet, rich-toned. Hazelnut butter, blood orange, cherry blossom, fresh-cut fir, carob in aroma and cup. Rounded, sweetly tart acidity; satiny mouthfeel. The resonant, gently drying finish is saturated with blood orange and hazelnut supported by aromatic wood notes.
Notes: Rodriguez at Los Mantiales Farm and processed by the red 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 red honey variation, all or most of the pulp is allowed to dry on the beans, rather than only a portion of it, as would be the case with yellow honey. This coffee tied for the second-highest rating in a cupping of honey-processed coffees for Coffee Review‘s August 2016 tasting report. Magnolia Coffee is a Charlotte, North Carolina based boutique roaster whose motto is “Artisan roasted, truly delicious, socially conscious.” Magnolia particularly emphasizes community engagement through its Local Beans for Local Good programs.Visit www.magnoliacoffeeco.com or call 704-651-7726 for more information.
The Bottom Line: A crisply rich, richly nut-toned honey cup, complicated by elegant floral notes.
This review originally appeared in the August, 2016 tasting report: Honey-Processed Coffees: Quiet Adventure