Blind Assessment: In the aroma sweet-toned, gently rich, with distinct cocoa, or perhaps carob, tones and hints of fresh-cut wood and vanilla. In the cup quite heavy in body. Bittersweet with continued low-key notes that read as a spicy, vegetal chocolate (cocoa or carob) with vanilla and floral top notes. The cocoa/carob notes persist in the long, sweetly pleasant finish. Very slight astringency.

Notes: This arabica coffee has been treated to reduce acids and the acidy sensation that creates gastric discomfort in some people. The patented procedure is applied to the coffee in its green state, before roasting. The reduction of acids combined with a very light, Northern-European roast style produces a beverage that many people will find quite attractive, though it does not much resemble the sensory profile of a typical high-grown arabica specialty coffee. Visit www.darboven.com for more information.

Who Should Drink It: Those who enjoy caffeine, don?t like acidity, and have an open mind (or palate) about how coffee should taste.