Blind Assessment: Richly sweet-savory. Caramel, guava, rose hips, hop flowers, pink peppercorn in aroma and cup. Balanced, bittersweet structure with sweetly brisk acidity; plush, syrupy mouthfeel. Spice-toned finish consolidates to notes of pink peppercorn and caramel.

Notes: Produced in Ka’u from trees of the big-beaned Maragogipe (also spelled Maragogype), Pacamara and Maracaturra varieties of Arabica and processed by the natural method (dried in the whole fruit). Big Island Coffee is an award-winning coffee roaster operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

The Bottom Line: A delicately complex Ka’u cup comprised of three big-beaned varieties of Arabica, mainly the rare Maragogipe — rich-toned, sweetly savory with tropical fruit notes.