Blind Assessment

Elegant and harmonious. Apricot, orange zest, chamomile, almond and baking chocolate in aroma and cup. Sparkling acidity; lightly satiny mouthfeel. The sweet finish leads with crisp chocolate and orange zest.

Notes

Produced by Fernando Lima of Finca Santa Ana, entirely of the Bourbon variety of Arabica, and processed by the honey method, in which some of the fruit flesh is left on the beans during the drying process. Imported by Haru Coffee. Caoban Coffee is a specialty roaster and cafe based in Taipei. Visit Caoban's Facebook page for more information.

Bottom Line

A honey-processed Al Salvador Bourbon that highlights clarity and sweetness, with bittersweet citrus notes complicating chocolate depth.

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