|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Santa Ana Department, northwestern El Salvador|
|Est. Price:||$34.99/16 ounces|
|Review Date:||August 2019|
|Acidity /Structure :||8|
Blind Assessment: Briskly sweet-savory, rounded by a cherry-like juiciness. Black cherry, lavender, baker’s chocolate, pistachio, artichoke blossom in aroma and cup. Bittersweet and savory in structure lifted by a cushiony fruit; full and plump in mouthfeel. The richly drying finish consolidates around chocolate, nut and a hint of flowers.
Notes: This coffee tied for the third-highest rating in a tasting of El Salvador coffees for Coffee Review’s August 2019 tasting report. Produced from trees of the heirloom Bourbon and related varieties and processed by the natural or dried-in-the-whole-fruit method by celebrated producer Aida Batlle at her Finca Kilimanjaro. Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
The Bottom Line : A nut-toned bitter-savory inclination is lifted majestically by a deep, cherry-like sweetness. Drink it for the contrast, and the big, syrupy mouthfeel.
This review originally appeared in the August, 2019 tasting report: El Salvador Coffees 2019: Pacamaras, Bourbons and Change