Blind Assessment

Richly aromatic, tropical and compellingly sweet. Tamarind, black cherry, orange blossom, caramel and baking chocolate in aroma and cup. Juicy, gently winey acidity; plush, creamy mouthfeel. The finish is expansive and flavor-saturated, with lingering tropical fruit, caramel and baking chocolate.

Notes

This coffee won 3rd place (Bronze) in the Experimental category, U.S. division, of the inaugural Kenneth Davids Cup. Produced by Doña Francisca and Oscar Chacon of Finca Las Lajas, entirely of the Sarchimor variety of Arabica, and processed by a proprietary “double diamond” method, which includes whole-fruit anaerobic fermentation. Magnolia Coffee is a Charlotte, North Carolina-based specialty roaster whose mission is to use sustainably sourced coffees to make a difference in the lives of coffee workers and to foster a socially conscious community with cause-supporting coffees. Visit www.magnoliacoffeeco.com for more information.

Bottom Line

A beautifully realized experimental Costa Rica that turns anaerobic fermentation toward lush tropical fruit and deep sweetness while remaining balanced and structurally complete.

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