|Roaster Location:||Floyd, Virginia|
|Coffee Origin:||Apaneca-Ilamatepec Mountain Range, El Salvador|
|Est. Price:||$22.99/12 ounces|
|Review Date:||February 2020|
|Acidity /Structure :||9|
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.
The Bottom Line : A resonantly fruit-forward, cocoa-toned natural-processed Pacamara cup, with high-toned florals and richly bittersweet citrus notes throughout.