Blind Assessment

Abundantly sweet, deeply rich and savory. Dried apricot, lime zest, nougat, lavender, thyme in aroma and cup. Round, fruit-toned acidity; lightly syrupy mouthfeel. The resonant finish is characterized by savory herb notes, nougat and hints of piquant citrus zest.

Notes

Produced from trees of the Red Caturra, Red Catuai, Pache and Bourbon varieties of Arabica. 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 women-produced coffees for Coffee Review‘s June 2017 tasting report. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

Bottom Line

A natural-processed coffee that exhibits grace and finesse in its fruit-forward elegance.

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