|Review Date:||February 1998|
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.
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.
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This review originally appeared in the February, 1998 tasting report: Brazils