Blind Assessment:

Big, intense dried-in-the-fruit profile. Berries, brandy, port wine, dark chocolate, cedar, cocoaish chocolate. Gently bright acidity; lively, lightly syrupy mouthfeel. The aromatics simplify and the mouthfeel tightens very slightly in the finish, but overall an exciting, flamboyant coffee with very little downside to the sweet, fruit-enhancing ferment.

Notes:

This lot is comprised entirely of the Pacamara variety, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon. “Natural” process means the beans were dried inside the fruit rather than after removal of the fruit. Based in Morrisville, North Carolina, Muddy Dog Roasting is a small batch roaster focused on environmentally and socially responsible coffees and eco-friendly roasting. Visit www.muddydogcoffee.com or call 919-371-2818 for more information.

Who Should Drink It: Both those who have never sampled a brandyish, fruity style natural coffee or those who have and love them.