Delicate, crisply fruit-toned. Concord grape, almond nougat, honeysuckle, bay leaf, roasted cacao nib in aroma and cup. Sweet-tart structure with rounded acidity; full, syrupy mouthfeel. Notes of Concord grape take center stage in the finish, supported by sweet floral and nut tones.
This coffee tied for the third-highest rating in a cupping of coffees from big-bean varieties for Coffee Review’s November 2018 tasting report. 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 version was processed by the black honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the black honey variation, the beans are subjected to a slower drying process than is the case with yellow or red honey processing. 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.
An unusually sweet, richly floral cup with a hint of sweet herbaceousness.
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This review originally appeared in the November, 2018 tasting report: "Big-Bean" Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures