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:

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.