Blind Assessment: The majority of panelists dismissed this coffee as fermented, the flavor defect that results from the some of the beans picking up the rotten-fruit taste of fermenting sugars during processing or drying. "Trying to be constructive here but can't find any grounds for redemption," wrote one. However, three panelists were open to redemption, rating this coffee in the low 80s, perhaps reading the ferment tones as fruity or wine-like. Two of the three yea-sayers struggled with their ambivalence in their comments, finally coming down on the positive side of the fruit/ferment continuum. The matrix of sensation under and around the ferment definitely was full and complex.

Notes: Generally dismissed as fermented, a flavor defect, though some read the ferment tones as fruity or wine-like. Originally reviewed by a panel as a green coffee. Grown at 2,500- to 3,000-foot elevations.