Blind Assessment

Very delicate, sweetly crisp. Lemon zest, prairie flowers, ripe apple, roasted cacao nib, sarsaparilla in aroma and cup. Brisk, sweetly tart acidity; lightly syrupy mouthfeel. Apple, lemon zest, and prairie flowers all carry gently into the sweet-toned, quietly rich finish.

Notes

Produced from trees of the Caturra and Catuai varieties of Arabica by the Sol Naciente Cooperative and processed by the red honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the red honey variation, all of the pulp is allowed to dry on the beans, rather than only a portion of it, as would be the case with yellow honey. This coffee tied for the second-highest rating in a cupping of honey-processed coffees for Coffee Review‘s August 2016 tasting report. Reunion Island Coffee is a quality-oriented roasting company founded by Canadian specialty coffee veteran Peter Pesce. Visit www.reunionislandcoffee.com or call 800-565-5950 for more information.

Bottom Line

This pretty Costa Rica cup would be a perfect match for a lemon tart: sweet and crisp, with rounding notes of cacao nib and delicate flowers.

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