Blind Assessment: Uniquely sweet-tart, lactic-leaning. Pink grapefruit zest, goat cheese, lilac, honey, oak in aroma and cup. Balanced, intricately layered structure with complex, richly tart acidity; hefty, syrupy-smooth mouthfeel. Rich, long, citrusy finish with honey undertones.

Notes: Produced at Finca Minerva entirely of the Pacamara variety of Arabica and processed by the carbonic maceration method, which typically involves fermenting whole fruit inside a sealed container that has been flushed with CO2 to emphasize lactic rather than alcohol notes. Kakalove Café is a nano-roaster located in the small city of Chia-Yi in Taiwan that strives to procure and roast the finest quality coffee. Visit www.kakalovecafe.com.tw or email [email protected] for more information.

The Bottom Line: A splendid Panama Pacamara, its complexity and unique sweet-tart-savory structure accentuated and further complicated by a tangy lactic lift from the unusual carbonic maceration processing.