Blind Assessment: Delicately sweet-tart, fruit-forward. Dried apricot, cocoa nib, turmeric, sticky rice, lemon balm in aroma and cup. Tart-leaning structure with juicy, bright acidity; full, satiny-smooth mouthfeel. The resonant finish consolidates to notes of dried apricot and turmeric.

Notes: Produced by Jorge Cruz Reyes and Laura Rubio entirely of the Red Bourbon variety of Arabica, and processed by the anaerobic natural method (fermented in the whole fruit in a hermetically sealed vessel). Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious, high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.

The Bottom Line: Paradoxically delicate and deep, this El Salvador anaerobic natural offers dried stone fruit notes at the top and sweet herb notes underneath for a wide range of sensory pleasure.