|Review Date:||July 1997|
A powerful but flawed coffee. Coffee professionals are familiar with the taste of ferment, caused when the sugars from the coffee fruit begin to go off while the fruit is still on the bean. The result is an odd, lush sensation that can register as ripe, overripe, or occasionally (particularly as the coffee cools) rotten. Cupper's comments reflect the ambivalence that mild ferment provokes. Almost everyone noted this coffee's luxuriant, wine-like fruitiness. Six cuppers detected a clear defect, however, and five of the six identified the defect (correctly in my view) as ferment, the shadow side of the fruitiness. Only one cupper dismissed the coffee on the basis of this defect, however, and in compensation several noted spicy nuances.
A powerful, but flawed coffee which the panel detected as ferment. Originally reviewed by a panel as a green coffee.
Who Should Drink It
If you like fruit tones, try it. One coffee-drinker's ferment may be another one's wine.
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This review originally appeared in the July, 1997 tasting report: Guatemala Coffees