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Willoughby's Coffee & Tea

Costa Rica Sumava Caturra Natural

Location: Branford, Connecticut

Origin: West Valley, Costa Rica

Roast: Medium-Light

Est. Price: $22.99/16 ounces

Review Date: October 2016

Agtron: 56/78

Aroma: 9

Acidity: 8

Body: 9

Flavor: 9

Aftertaste: 8

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

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