|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||West Valley, Costa Rica|
|Est. Price:||$22.99/16 ounces|
|Review Date:||October 2016|
Blind Assessment: Delicately rich, with a hint of sweet ferment. Dried blueberry, rum cordial, tamarind, elderflower, a hint of cumin in aroma and cup. Brisk, sweet-tart acidity; buoyant, satiny mouthfeel. The crisp, gently drying finish is carried by notes of elderflower and tamarind.
Notes: Produced entirely from trees of the Caturra variety 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 second-highest rating in a cupping of Costa Rica coffees for Coffee Review‘s October 2016 tasting report. 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.
The Bottom Line: An inviting natural-processed cup, with a whisper of sweet ferment suggesting rum cordial.
This review originally appeared in the October, 2016 tasting report: Costa Rica 2016: Innovation and Success in a Changing Market