Blind Assessment: Complex, sweet-savory. Tamarind, cocoa nib, marzipan, freesia-like flowers, thyme in aroma and cup. Savory-leaning structure with gentle acidity; very full, syrupy-smooth mouthfeel. A crisp finish leads with notes of freesia and tamarind, supported by cocoa nib and thyme.

Notes: Produced and roasted by the Meza family at Finca Tasta, a 56-acre farm in Peru that has 19 acres cultivated with coffee and 22 acres of forest preserve.  This coffee consists entirely of the Pacamara variety of Arabica and is processed by the natural anaerobic method (whole fruit is fermented with limited oxygen). International shipping available. Visit www.fincatasta.com for more information.

The Bottom Line: A nuanced, multilayered Peru Pacamara processed by the experimental anaerobic method: floral, savory and sweetly herb-toned.