Blind Assessment: Aromatically exhilarating, deeply sweet-savory. Concord grape, hop flowers, pineapple saltwater taffy, cashew brittle, black sage in aroma and cup. Savory-leaning structure with winey acidity; full, syrupy mouthfeel. Crisp, bittersweet finish.

Notes: Produced by Juan Peña, of Hacienda La Papaya, entirely of the Sidra variety of Arabica, and processed by an experimental 168-hour anaerobic process in which the fermentation step is conducted in hermetically sealed vessels. Taster’s Coffee is a nano-roaster based in new Taipei City, Taiwan. Visit www.tasterscoffee.com for more information.

The Bottom Line: An integrated, sensorially diverse experimental Ecuador cup characterized by savory floral notes, unabashed fruit, and exciting aromatics.