Blind Assessment

Sweetly tart, crisply herb-toned. Gooseberry, bay leaf, freesia-like flowers, lightly scorched clove, dark chocolate in aroma and cup. Juicy, sweet-tart structure; plump, satiny mouthfeel. Low-toned notes of chocolate and sweet, gently scorched clove dominate the finish, with gooseberry complications more pronounced in the short and bay leaf in the long.

Notes

This coffee tied for the second-highest rating in a tasting of 55 Nicaragua coffees for Coffee Review‘s October 2017 tasting report. Produced at Finca Cerro de Jesus entirely of the rare, bold-beaned Pacamara variety of Arabica. This Pacamara was processed by the honey method, which means that the outer skin of the coffee fruit is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. Helen Chen, of Taokas Studio Coffee, is a Taiwan-based nano-roaster whose specialty coffees are available via her Facebook shop: https://goo.gl/4YPoAd.

Bottom Line

A rich, engaging honey-processed Pacamara cup with a throughline of sweet herb notes.

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