Blind Assessment

Rich, intricate. Roasted cacao nib, tangelo, black cherry, narcissus-like flowers in aroma and cup. Round, deep acidity; plush, syrupy mouthfeel. Flavor consolidates around the tangelo and cherry in a slightly drying though quite resonant finish.

Notes

This is an unusually refined example of a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. It is from a mill established by Costa Rica coffee innovator Grace Mena. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.

Who Should Drink It

Anyone who enjoys depth, full mouthfeel and quiet complexity. Aficionados may be particularly interested in sampling a fine, tactfully light-roasted example of a dried-in-the-fruit coffee from Nicaragua, an origin that until now has never produced a high-end version of the type.

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