|Roaster Location:||Taipei, Taiwan|
|Coffee Origin:||Tarrazu, Costa Rica|
|Est. Price:||NT $750/8 ounces|
|Review Date:||November 2023|
Fruity, tangy, cocoa-toned. Cocoa nib, pineapple kefir, lychee, fresh-cut fir, almond in aroma and cup. Balanced, round acidity; crisp, lightly syrupy mouthfeel. Flavor consolidates to notes of cocoa nib and lychee in a rich, smooth finish.
Produced at Finca La Loma, entirely of the Caturra variety of Arabica, and processed by the anaerobic natural method (fermented and dried in the whole fruit) with the addition of peach juice to the fermentation. David's Nose is a specialty coffee roaster based in Taipei, Taiwan whose founder studied agronomy and has a deep interest in crop quality. For more information, visit www.dnose.com.tw.
A high-toned, yogurty anaerobic Costa Rica with support from sweet nut and cocoa.
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This review originally appeared in the November, 2023 tasting report: Fruit- and Spice-Fermented Coffees: The Cup and the Controversy