Blind Assessment

Sweetly aromatic, gently fruit-toned. Baked pear, dried apricot, caramel, cocoa powder and almond blossom in aroma and cup. Briskly sweet acidity; very full, syrupy-smooth mouthfeel. The sweet-toned finish lingers with notes of caramel, dried apricot and cocoa powder.

Notes

Produced by Roberto Rene González of Finca Liquidámbar, from trees of the Bourbon, Catuai and Pacas varieties of Arabica, and processed by the honey method (some fruit flesh left on the beans during the drying process). Mystic Monk Coffee is a small-batch roaster associated with a Carmelite monastery located in the Rocky Mountains of northern Wyoming. The monks emphasize an artisan approach to roasting and a commitment to quality. Visit www.mysticmonkcoffee.com or call 877-751-6377 for more information.

Bottom Line

A satisfying honey-processed Honduras with generous sweetness and body — and an exceptional bargain for a classic Honduras profile.

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