Blind Assessment:

Delicate, sweet-toned, subtly complex. Rhododendron, date, graham cracker, pink peppercorn, maple syrup in aroma and cup. Bright, juicy, citrus-like acidity; lightly satiny mouthfeel. The gently drying finish consolidates around notes of date and graham cracker in the short, with suggestions of spicy floral tones (pink peppercorn) in the long.

Notes:

Produced entirely from the rare Pink Bourbon variety of Arabica, a hybrid of the respected Red and Yellow Bourbon varieties that producers report has some resistance to leaf rust, a devastating disease of the coffee plant. Processed by the wet or washed method (fruit skin and pulp are removed before drying). This coffee tied for the top rating in a cupping of coffees from roasting companies five-years-old or younger for Coffee Review‘s February 2017 tasting report. Founded by Andy Sprenger in 2013, Sweet Bloom develops long-term relationships with coffee producers that emphasize transparency and consistency. Visit www.sweetbloomcoffee.com for more information.

The Bottom Line: A Colombia coffee with an exhilarating range of sensation: both delicate and juicy, floral and spice-toned.