Blind Assessment

Fruit-toned, richly sweet. Raspberry liqueur, sandalwood, roasted cashew, honeysuckle, orange zest in aroma and cup. Deeply sweet in structure with high-toned, juicy acidity; full, satiny-smooth mouthfeel. Notes of cashew and honeysuckle lead in the short finish, with sandalwood and hints of raspberry liqueur in the long.

Notes

This coffee tied for the third-highest rating in a cupping of coffees from big-bean varieties for Coffee Review’s November 2018 tasting report. Produced by Luis Alberto Balladarez at La Benedicion farm entirely of the Pacamara variety of Arabica. The Pacamara is a big-beaned hybrid of the Bourbon-related Pacas and the huge-beaned Maragogipe, itself a mutant of the ancient Typica variety. This is a dry-processed or “natural” version, meaning the beans were dried inside the fruit rather than after the soft fruit residue has been removed, as is the case with wet-processed or “washed” coffees. Hale Coffee is a Toronto-based specialty coffee micro-roaster that sources the highest quality coffee for both wholesale and retail customers. Visit https://www.halecoffee.com/ for more information.

Bottom Line

A richly fruit-forward natural-processed Nicaragua Pacamara with a pleasing sweet-ferment edge we read as berry liqueur.

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