|Roaster Location:||Portland, Oregon|
|Coffee Origin:||Apaneca-Ilamatapec growing region, western El Salvador|
|Est. Price:||$22.00/12 ounces|
|Review Date:||May 2017|
Sweetly bright, subtly wine-toned. Tangerine zest, oak, honeysuckle, cocoa powder, a hint of wine in aroma and cup. Gentle, roundly bright acidity; lightly satiny, lively mouthfeel. Wine/grape suggestions carry into an oaky but very sweet-toned finish.
This coffee was produced at the high-altitude Finca Las Delicias farm of the Menendez family. It was processed by the honey method, which means that the outer skin 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. Before roasting it was held for several months in casks that previously held Pinot Noir wine produced by Oregon’s Sokol Blosser winery. This coffee earned the second-highest rating in a cupping of aged, casked and specially cured coffees for Coffee Review‘s May 2017 tasting report. Water Avenue Coffee is a tiny roastery nestled next to the railway in the old Industrial Southeast quarter in Portland, Oregon. Visit www.wateravenuecoffee.com or call 503-808-7083 for more information.
Balanced, quietly zesty; the wine gently but explicitly complicates acidity and flavor in this graceful El Salvador.
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This review originally appeared in the May, 2017 tasting report: Aged, Casked and Cured: Innovations in Green Coffee Conditioning