Blind Assessment: Sweet-toned, delicate and deep. Dark chocolate, lychee, lemon verbena, maple syrup, hazelnut in aroma and cup. Brightly sweet structure with juicy, balanced acidity; plush, syrupy mouthfeel. The finish centers around notes of chocolate and maple syrup.

Notes: Produced by smallholding farmers surrounding the Palmichal micromill, and processed by the honey method, in which the skins are removed from the fruit but at least some of the sticky fruit flesh is allowed to dry on the beans. Jackrabbit Java selects the finest coffees from around the world and roasts them in Thermopolis, Wyoming’s mountain air. All Jackrabbit Java coffees are specialty-grade and roasted to order. Visit www.jackrabbitjava.com for more information. 

The Bottom Line: A paradoxically bright yet deep honey-processed Costa Rica cup with a sweet herb throughline.