Blind Assessment: Fruit- and honey-toned, richly sweet-tart. Lychee, tamarind, cocoa nib, hop flowers, almond brittle in aroma and cup. Sweetly tart structure with bright, juicy acidity; viscous, syrupy mouthfeel. Fruit-forward finish with honey and cocoa undertones.

Notes: Produced by Jim Chestnut and Edna Arakawa of Arakawa Estate from trees of the Caturra and Typica varieties of Arabica and processed by the anaerobic washed method with the addition of wine yeasts. Paradise Roasters specializes in micro-lot Arabica and Robusta coffees from Asia and other emerging origins. The company prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The Bottom Line: An unusual, exciting anaerobic-processed coffee that is all fruit and honey, with especially high-toned acidity.