Blind Assessment: Very sweet; deeply complex. Cane sugar, blueberry, lily-like flowers, crisp, almondy roasted cacao nib. Round, gently nuanced acidity; lightly syrupy, lively mouthfeel. The cacao nib rounds to distinct chocolate in a long, flavor-saturated finish.

Notes: At least one of the coffees in this distinctive blend, probably the Ethiopia, brings a lush, blueberry-toned character to the mix. Café Est is a micro-roaster located in New Taipei City, Taiwan, owned by Ricky Liu who takes coffee quality and roasting very seriously, applying the same passion for them as he lavishes on his second favorite activity, surfing. Call +886-2-2945-1611 for more information.

Who Should Drink It: Tribute both to the distinctive quality of the component coffees and the blender’s art: Clearly articulated but intricate structure, broad-ranging aromatics. No single-origin coffee I know of offers quite the same package.