Blind Assessment

Evaluated as espresso. Fruit-toned, crisply sweet-tart. Ripe strawberry, dark chocolate, pink grapefruit zest, salted caramel, a hint of grapey spirits (think grappa barrel) in aroma and small cup. Velvety-smooth mouthfeel; resonant, long, fruit-toned finish with a continued suggestion of grappa barrel. In three parts milk, richly sweet with notes of salted caramel and dark chocolate and a hint of berryish fruit.

Notes

This coffee tied for the fourth-highest rating in a tasting of natural-processed single-origin espressos for Coffee Review’s August 2018 tasting report. Produced at Tirra Estate by members of Coopetarrazu Cooperative from trees of the Caturra and Catuai varieties of Arabica. Processed by the natural method, 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. Argyle Coffee Roasters aims to provide people the opportunity to drink better coffee through education, outreach, and creating connections. Visit www.argylecoffeeroasters.com for more information.

Bottom Line

A balanced, fruit-forward natural-processed Costa Rica cup, with a whisper of pleasing sweet ferment.

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