Blind Assessment

Invitingly sweet, richly composed. Candied papaya, Brazil nut, lilac, sarsparilla, dark chocolate in aroma and cup. Juicy, sweet-tart acidity; lightly satiny mouthfeel. The crisp, gently drying finish consolidates to nut-toned chocolate.

Notes

Produced entirely from trees of an F1 hybrid variety, in this case a cross between the old-fashioned, robusta-incorporating hybrid Sarchimor and the ancient heirloom Sudan Rume varieties of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee tied for the third-highest rating in a cupping of Costa Rica coffees for Coffee Review‘s October 2016 tasting report. Argyle Coffee Roasters aims to provide people the opportunity to drink better coffee through education, outreach, and creating connections. Visit www.argylecoffeeroasters.com for more information.

Bottom Line

A paradoxical dried-in-the-fruit cup, as delicately tart as it is deeply sweet and fruit-driven.

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