A classic, high-toned, vanilla-laced aroma; in the cup subtle, rich, resonant, with pronounced chocolate tones that carry straight through from cup to finish. From a farm owned by the San Benito school. This lot was harvested mainly from trees of the catuai variety growing at an elevation of approximately 4,600 feet (1,400 meters) and processed using the traditional ferment and wash method.
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Specialty Grade – Green
This coffee is floral and brightly buoyant when hot, and deeply dimensioned as it cooled. A hint of monotoned bitterness also emerged. Cafetalera Fernandez is operated by Ricardo Fernandez Carazo. This lot was harvested from trees of the catuai, caturra, and typical varieties growing at elevations of 4,250 to 4,600 feet (1,300 to 1,400 meters). The fruit pulp was removed from the beans
Prize-Winning Panamas
Soft and sweet? Or bland and flat? Balanced versus boring? Subtle versus inconsequential? Imagine similar sets of adjectives, and you have the delicate inner struggle that characterized this month's cupping of current-crop coffees from Panama. Panama is a rising star, an up-and-coming contender, among Central America coffee origins. All premium Panama coffees are produced on large family-owned
Washed – Green
Clear, dry fruit that reads pleasingly as cocoa graces this agreeable but understated coffee. Produced at 4,600 feet (1,400 meters), primarily from trees of the caturra and catuai varieties. The fruit pulp was removed from the beans mechanically rather than by the traditional ferment and washed method. From the 1999/2000 crop.
Estate Reserve Typica
A very comfortable, low-key cup. The dark-roast pungency is pronounced by easy-going. Just enough richness to satisfy. Not much nuance but some sweet echoes. Most coffee produced on the vast Kauai Estate comes from trees of the relatively undistinguished yellow catuai, a hybrid variety of coffea arabica. This particular selection is from trees of the more traditional (and admired) variety called
Estate Reserve – Green
A delicate profile considered soft and deep, but with a slight earthy, grassy off-taste. Originally reviewed by a panel as a green coffee. A special selection from the production of this very large farm. Most Kauai coffee comes from trees of the hybrid yellow catuai variety. Wet-processed by the aqua-pulp method.
Estate Reserve Peaberry – Green
This peaberry was mellow, well-balanced, with some chocolate grace notes but almost bland. Originally reviewed by a panel as a green coffee. This Kauai Estate selection is mainly from trees of the hybrid yellow catuai variety. Wet-processed by the aquapulp method. Peaberries occur when the coffee fruit produces a single oval bean rather than two beans with matching flat sides.