|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Ka'u growing district, southwestern corner of the "Big Island" of Hawaii.|
|Est. Price:||$44.99/16 ounces|
|Review Date:||January 2012|
Blind Assessment: Very sweet, lushly bright dried-in-the-fruit profile. Flowers and a gently tart cherry in aroma and cup with rich, layered complication: minty milk chocolate, lemon, fresh-cut fir. Gently balanced acidity; plush, lightly syrupy mouthfeel. The clean, flavor-saturated finish is slightly drying in the long.
Notes: Ka'u is a newly emerging Hawaii coffee growing district centered thirty miles or so south of the famous Kona region. This is a dried-in-the-fruit or “natural” coffee produced on the farm of Lorie Obra in Ka'u from fruit of the Red Caturra variety of Arabica. Lorie meticulously picks and processes her coffees using traditional methods and artisan attention. Willoughby's Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
Who Should Drink It: A dried-in-the-fruit coffee for purists: sweetly opulent yet cleanly bright.
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