|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Boquete growing region, western Panama|
|Est. Price:||$32.99/16 ounces|
|Review Date:||May 2021|
Blind Assessment: Lactic, chocolaty, sweetly tart. Young goat cheese, dark chocolate, roasted pine nut, persimmon, fresh-cut cedar in aroma and cup. Tart-sweet structure with deeply tangy, lactic acidity; very full, syrupy-smooth mouthfeel. Finish consolidates to an attractive chocolate-toned kefir.
Notes: Produced by the Lamastus family of Elida Estate entirely of the Catuaí variety of Arabica and processed by the anaerobic slow-dry (ASD) natural method (whole fruit is fermented with limited oxygen and dried for over 60 days). Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
The Bottom Line: A confident, unabashedly lactic-leaning anaerobic-slow-dried Catuai grown by renowned Geisha producer Elida Estate — sweet, tangy, juicy, intense.
This review originally appeared in the May, 2021 tasting report: Fun With Ferment: Anaerobically Processed Coffees