Blind Assessment: Richly sweet, deeply savory. Dried persimmon, baking chocolate, hop flowers, myrrh, tarragon in aroma and cup. Savory-sweet structure with gentle, round acidity; very smooth, satiny mouthfeel. The rich, resonant, exceptionally long finish centers around notes of persimmon and chocolate supported by myrrh and tarragon.

Notes: Produced by smallholding farmers, entirely of the Typica variety of Arabica, and processed by the washed method using species of lactic acid-producing yeast and bacteria during the fermentation step. Paradise Roasters specializes in micro-lot Arabica and Robusta coffees from Asia and other emerging origins. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The Bottom Line: The lactic-acid influence appears to contribute surprise and originality to this Kona — sweet-tart-savory pleasures in harmony — that deepen as the cup cools.