Blind Assessment: Delicately lush, complex. Honey, prairie flowers, roasted cocoa nib, a hint of cinnamon bark in aroma and cup. Crisp but juicy acidity; syrupy mouthfeel. Flavor simplifies but the sweet, honey-toned finish still pleases.

Notes: Trapichitos is one of four mainly indigenous coffee producing communities that form the association called Ixil A’achimbal. The Trapichitos coffee is fermented without water for around twenty hours in wooden boxes covered with banana leaves, washed, and sun-dried on tables and tarps, a local variation on orthodox wet-processing, and one that seems to have a complex and positive impact on cup character. Visit www.cultivarcoffee.com or call 469-387-6289 for more information.

Who Should Drink It: Quietly exotic flavor and balanced structure in a light-roast presentation provides a satisfying variation on the Central America cup.