Blind Assessment:

Fruit-driven, intensely sweet. Bergamot, mango, sandalwood, baker’s chocolate, citrus blossom in aroma and cup. Richly sweet structure with rounded acidity; plush, syrupy mouthfeel. The finish sustains the fruit-forward momentum of the cup, backed by incense-like notes of sandalwood and a crisp baker’s chocolate.

Notes:

A blend of four coffees: Panama Finca Deborah Caturra Natural; Panama Finca Hartmann Natural Geisha; Panama Finca Lerida Natural Geisha; and Ethiopia Sidamo Mulish Natural. This coffee tied for the second-highest rating in a cupping of blends for Coffee Review‘s February 2018 tasting report. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.

The Bottom Line: All fruit, all the time. But not a hint of ferment, despite the blend’s four dried-in-the-fruit, natural-processed components.