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.

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.

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