|Review Date:||February 1998|
Blind Assessment: It wasn't entirely clear whether it was a thin, attenuated quality that put this semi-dry-processed coffee near the bottom of the cupping (three reviewers explicitly used the word "thin"), or an off-taste too subtle to be called a defect but unpleasant nonetheless. I called it a "baggy hardness"; three other panelists also used the word "hard" to describe it; others used close synonyms like harsh and bitter. On the positive side, several praised this coffee's sweetness.
Notes: This semi-dry-processed coffee had a positive sweetness, however, it also had an off-taste too subtle to be called a defect but unpleasant, nonetheless. Originally reviewed by a panel as a green coffee. Processed by the semi-dry method (the outer skin of the coffee fruit and most of the pulp is removed mechanically from the beans or seeds before they are dried).
Who Should Drink It: Perhaps a storage or processing fault is sitting on an otherwise pleasantly smooth Brazil coffee.
This review originally appeared in the February, 1998 tasting report: Brazils