Turning Point Coffee
Panama Santa Teresa Natural
|Roaster Location:||San Francisco, California|
|Coffee Origin:||Volcan growing region, western Panama|
|Est. Price:||$18.00/250 grams|
|Review Date:||November 2016|
Blind Assessment: Evaluated as espresso. Of three reviewers, John DiRuocco (95) most admired this crisp, floral-toned espresso: “complex and complete … floral, red fruit and stone fruit flavors … the body … light but sufficient, the finish clean and resonating.” Jen Apodaca (89) was considerably less enthusiastic and more terse: “There was a lot going on in this espresso … it finished like a dry red cabernet.” For Ken (91) this coffee represented a certain style of dried-in-the-fruit coffee: bittersweet, intriguingly anise- and lavender-toned, yet not quite sweet and fat enough for him.
Notes: This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee tied for the second-highest rating in a tasting of single-origin espressos from the Americas for Coffee Review‘s November 2016 tasting report. Located in the San Francisco neighborhood of Inner Richmond, Turning Point not only provides uncompromising quality, but also a personal relationship with friends and neighbors. For more information visit www.turningpointcoffee.com.
The Bottom Line: The natural or dried-in-the-fruit processing here nets a crisp floral, anise and stone-fruit profile rather than the lusher tropical fruit profile we often associate with natural-processed coffees. If the crisp floral fruit notion sounds good to you, you may find yourself weighing in with John DiRuocco’s 95 on this one.
This review originally appeared in the November, 2016 tasting report: New-World Espressos: Single-Origin Espressos from the Americas