Blind Assessment: Sweetly herbaceous and spice-toned. Lemon verbena, green grape, nutmeg, fresh-cut fir, maple syrup in aroma and cup. Sweetly tart in structure with bright, citrusy acidity; full, velvety mouthfeel. The finish is resonant and long, leading with notes of lemon verbena and green grape in the short, modulating to fresh-cut fir in the long.

Notes: This coffee tied for the fourth-highest rating in a cupping of coffees submitted by North American roasters in business for two or fewer years for Coffee Review’s October 2019 tasting report. Produced by Luis Wicho Valdés of Finca San Lorenzo of the Bourbon, Caturra, Catuai, Sarchimor and Obata varieties of Arabica and processed by the traditional wet or washed method (fruit skin and pulp are removed before drying). Foggy Hills Coffee was founded in 2018 in Kensington, California. Roasting is currently performed at Bay Area Co-Roasting in Berkeley, California. Visit  foggyhillscoffee.com for more information.

The Bottom Line: A crisp, sweetly herbaceous and citrusy Guatemala cup with warming spice tones throughout.