Blind Assessment

Evaluated as espresso. Rich, sweetly tart, very complex in the small cup: mandarin orange, layered suggestions of milk chocolate, apricot, brandy, fresh-cut fir, anise. Syrupy mouthfeel. The orange note turns ripe and sweet in the finish. Soft, delicate and impressively complex in two parts milk: chocolate-toned orange, apricot, a continued hint of fir.

Notes

Produced by Wilford Lamastus on the Elida Estate in the Boquete growing region of Panama. A blend of three botanical varieties of Arabica (Catuai, Typica and Bourbon), all processed by the “honey” method, meaning the skin was removed from the coffee fruit immediately after picking but the beans or seeds were dried with at least some of the fruit pulp or “honey” still adhering to them. This practice contrasts to the more conventional wet or washed method, wherein both skin and pulp are removed from the beans before drying. Kuma Coffee is a small Seattle, Washington based roaster committed to the idea that coffee fosters relationships. Visit www.kumacoffee.com or call 206-384-6092 for more information.

Who Should Drink It

Those who prefer a rather tart but sweet, syrupy, complex straight shot that blooms beautifully without losing character in short milk.

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