Blind Assessment: Balanced, deep, sweetly savory. Tamarind, dark chocolate, gardenia, candycap mushroom, almond in aroma and cup. Crispy sweet structure with brisk acidity; satiny mouthfeel. Chocolaty finish with undertones of tamarind and almond.

Notes: This coffee tied for the third-highest rating in a cupping of washed-process coffees from Central America and Mexico for Coffee Review’s September 2020 report. Produced by Enrique Mena Gutierrez in association with the Biokrop Project by Tierra Bendita entirely from trees of the Pacamara variety and processed by the washed method. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious coffee, high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.

The Bottom Line: A harmonious El Salvador Pacamara cup with equal parts high-toned sweetness and deep-toned savory notes.