Blind Assessment

Rich-toned, chocolaty and floral. Candied violet, dark chocolate, agave syrup, blood orange, cedar in aroma and cup. High-toned, malic (apple-like) acidity; plush, syrupy mouthfeel. Chocolaty-rich finish with violet and cedar undertones.

Notes

Produced at Finca Cahuasqui, entirely of the Caturra variety of Arabica, and processed by the washed method (fruit skin and pulp removed before drying). Based in Phoenix, Arizona, Press Coffee roasts in small batches to ensure the highest quality and consistency, while sharing their knowledge and passion for coffee with customers. Visit www.presscoffee.com for more information.

Bottom Line

This Peru’s floral aromatics and chocolaty sweetness are grounded by crisp acidity and a mouth-filling plushness.

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