Blind Assessment

Wild yet polished. Blackberry, tamarind, baker’s chocolate, violet, molasses in aroma and cup. Bright, juicy acidity; creamy, dense mouthfeel. The finish is long and wine-toned, with deep fruit and cocoa.

Notes

Produced by Doña Francisca and Oscar Chacon of Finca Las Lajas, entirely of the Sarchimor variety of Arabica, and processed by a proprietary “double diamond” method, which includes whole-fruit anaerobic fermentation. Magnolia Coffee is a Charlotte, North Carolina-based specialty roaster whose mission is to use sustainably sourced coffees to make a difference in the lives of coffee workers and to foster a socially conscious community with cause-supporting coffees. Visit www.magnoliacoffeeco.com for more information.

Bottom Line

A strikingly complex anaerobic Costa Rica that balances its fruit-forward profile with sweetness and depth — adventurous yet refined.

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