Blind Assessment

High-toned, crisply sweet-tart. Strawberry, tangerine zest, cocoa nib, jasmine, cedar in aroma and cup. Sweetly tart structure with juicy, citrus-like acidity; viscous, buoyant mouthfeel. The finish centers around notes of strawberry and cocoa nib with undertones of tangerine zest.

Notes

Produced by Don Atilio Zepeda of Finca El Cerro entirely of the Pacamara variety of Arabica. The Pacamara is a big-beaned hybrid of the Bourbon-related Pacas and the huge-beaned Maragogipe, itself a mutant of the ancient Typica variety. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious coffee and high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.

Bottom Line

A resonantly fruit-forward, cocoa-toned natural-processed Pacamara cup, with high-toned florals and richly bittersweet citrus notes throughout.

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