Blind Assessment

Evaluated as espresso. Co-taster John DiRuocco (94) liked this coffee (“brightly orange and juicy, sweet, jasmine and stone fruit”) a bit better than Ken did (93), who nevertheless concurred with John’s descriptors and added dark chocolate and molasses. Both found the mouthfeel plush and satiny. In three parts milk, the shot proved delicate yet substantial, with an animated, light-footed chocolate.

Notes

Produced by Juru Coffee at the Burega, Buyoga and Cyinzuzi farms, entirely of the Red Bourbon variety of Arabica, and processed by the honey method (skins and attached pulp are removed, but some fruit flesh is left on the beans during drying). Imported by Linking Coffee. MK Coffee Roasters, a short walk from the Shulin train station in New Taipei City, specializes in high-quality roasted beans to take home and expertly brewed coffees to enjoy in the café. Visit www.mkcoffee.com.tw or e-mail [email protected] for more information.

Bottom Line

A buoyant, satiny honey-process Rwanda roasted for espresso: sweet, juicy, smooth.

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