Blind Assessment

Sweet, richly spice-toned. Cinnamon, clove, baking chocolate, fig bar, amber in aroma and cup. Briskly sweet acidity; plush, syrupy mouthfeel. Finish consolidates to notes of baking chocolate and cinnamon.

Notes

Produced by Luis Eduardo Campos of Cordillera del Fuego, from trees of the Caturra and Catuai varieties of Arabica, and processed by the anaerobic natural method (fermented in an oxygen-free environment, then dried in the whole fruit). Jaunt Coffee Roasters is a San Diego-based roaster and café with an extensive coffee and food menu. Visit www.jauntcoffee.com for more information.  

Bottom Line

Aromatically reminiscent of Mexican chocolate with cinnamon, this anaerobic Costa Rica is like walking into a bakery in winter — the profile is richly chocolaty and warming.

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