|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Nayarit, Mexico.|
|Est. Price:||$14.00/16 ounces|
|Review Date:||May 2011|
Evaluated as espresso. Co-taster Sean Kohmescher (92) and Ken (88) split on this coffee and how to read its deep, ferment-toned fruit. Sean enjoyed the distinctive character of the fruit: “stone-fruited chocolate” with a hint of grapefruit. Ken read the same fruit but also picked up nagging musty/salty tendencies. Two parts milk smoothed things out a bit for Ken, developing a chocolaty sweetness, though Sean remained more committed here also, praising the shot’s “light, sweet, berries and cream” performance in milk.
From a project in Mexico with a long and honorable history of dried-in-the-fruit coffees. This is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Located in Everett, Washington, north of Seattle, Velton's Coffee is a quality-focused small-batch wholesale roaster. Visit www.veltonscoffee.com or call 206-250-6130 for more information.
Who Should Drink It
Those who enjoy fruity, slightly fermenty dried-in-the-fruit naturals should like this designed-for-espresso presentation of the type.
Explore Similar Coffees
Click here for more reviews from Velton's Coffee
Click here for more information about coffees from Mexico
This review originally appeared in the May, 2011 tasting report: Single-Origin Espressos