Blind Assessment: Sweetly fruit-forward. Raspberry, baker’s chocolate, brandy, narcissus-like flowers, cashew in aroma and cup. Sweet-tart acidity; Smooth, lightly velvety mouthfeel. The richly drying finish consolidates to dried raspberry and brandy in the short, baker’s chocolate in the long.

Notes: Produced Miriam Elizabeth Perez of COMSA Cooperative in Marcala, Honduras of the Bourbon, Catuai and Typica varieties of Arabica. This is a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. The company name Amavida combines the Spanish words for love and life, reflecting Amavida’s multifaceted commitment to fairness and fine coffee.Visit www.amavida.com or call 850-213-1965 for more information.

The Bottom Line: A chocolaty cup with sweet-fermenty, brandy-like nuance throughout.