|Roaster Location:||Sacramento, California|
|Coffee Origin:||Apaneca district, Ahuachapan Department, El Salvador.|
|Est. Price:||$17.50/12 ounces|
|Review Date:||September 2012|
Dark chocolate, cherry, oak, night flowers, a hint of brandy in aroma and cup. Roundly bright, complexly expressed acidity; lightly creamy mouthfeel. Dark chocolate carries distinctly into a savory-sweet finish.
This coffee was processed using the honey method, which means that the outer skin is removed as it is in the wet process, but all or some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. Temple Coffee is a quality-focused retail and wholesale roaster in Sacramento, California who has been voted Best Coffee House since 2005 by the Sacramento News & Review. Visit
Who Should Drink It
Lovers of fruity, lightly fermented dried-in-the-fruit “natural” coffees should particularly enjoy this coffee, which treads the same sensory track as fruity naturals but with a bit more subtlety.
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This review originally appeared in the September, 2012 tasting report: Honey and Pulped Natural Coffees