|Roaster Location:||San Diego, California|
|Coffee Origin:||Caicedonia, Valle de Cauca Department, Colombia|
|Est. Price:||$25.00/12 ounces|
|Review Date:||May 2021|
Pungently sweet-savory, deep, expressive. Dark chocolate, dried mango, fine musk, rum barrel, honeysuckle in aroma and cup. Richly sweet-savory structure with roundly tart acidity; full, creamy mouthfeel. Particularly musky, fruit-toned finish with dark chocolate undertones.
Produced by Rigoberto and Rodrigo Herrera of Finca Potosi entirely of the Colombia variety of Arabica and processed by the “hybrid natural” method, meaning the coffee was both fermented and dried in the whole fruit. Bird Rock Coffee Roasters is a retailer and wholesaler focused on organic and socially responsible coffees; it was awarded the “2012 Micro-Roaster of the Year” title by Roast Magazine. Visit www.birdrockcoffee.com or call 858-551-1707 for more information.
A musky-rich, chocolaty, gently rum barrel-toned Colombia processed by an experimental natural method that encourages both high-toned sweetness and savory depth.
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This review originally appeared in the May, 2021 tasting report: Fun With Ferment: Anaerobically Processed Coffees