Blind Assessment: Juicy, bright, confidently fruit- and floral-toned. Candy cap mushroom, dark chocolate, kefir, plumeria, mesquite in aroma and cup. Tangy-sweet structure with lactic-toned acidity; plush, syrupy mouthfeel. Long, resonant, flavor-saturated finish.

Notes: Produced by smallholding farmers entirely of the Ethiopia Wush Wush variety of Arabica. Processed at the Anasora Washing Station owned by Isreal Degefa, by the anaerobic natural method (whole fruit is fermented with limited oxygen before drying). Paradise Roasters specializes in micro-lot Arabica and Robusta coffees from Asia and other emerging origins. The company prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The Bottom Line: An intriguing, deeply nuanced coffee with savory-sweet impulses and an inviting kefir-like tang, all driven by explosive notes of tropical flowers.

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