Blind Assessment: Spice-toned, complex, richly bittersweet. Blackberry, dark chocolate, blood orange zest, ginger blossom, oak in aroma and cup. Bittersweet in structure with bright, high-toned acidity; plush, syrupy mouthfeel. The resonant finish is redolent with notes of cocoa-toned blackberry and spicy ginger blossom.

Notes: This exceptional coffee was selected as the No. 26 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced by César Fernandez of El Cielito farm entirely of the Parainema variety of Arabica, a hybrid developed by the Honduran Coffee Institute for its resistance to drought and disease. This is a wet-processed or washed coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. An integral part of New York’s coffee renaissance, Brooklyn-based Café Grumpy opened its first café in 2005 and has since expanded to eight locations in New York, including a roasting facility, and one in Miami. Visit www.cafegrumpy.com or call 718-383-0748 for more information.

The Bottom Line: A subtly but strikingly original Honduras coffee: deep, complex and sweetly spice-toned.