Blind Assessment

Bittersweet, powerfully cocoa- and floral-toned. Intense plumeria-like flowers, cocoa, lightly scorched almond, pineapple guava in aroma and cup. The acidity is tart and dry; the mouthfeel full and syrupy in texture, though quite drying. Surprisingly sweet in the finish, with persistent chocolate and guava notes.

Notes

A wet-processed coffee from the Puna District of the Big Island of Hawaii that was rested together with fermented and roasted wild-harvest cacao, also from the Big Island. The cured coffee, separated from the cacao, retains the influence of its aromatics despite containing no residual chocolate. This coffee tied for the third-highest rating in a cupping of aged, casked and specially cured coffees for Coffee Review‘s May 2017 tasting report. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

Bottom Line

A beverage of contrasts. Lush but crisp in its floral- and cocoa-toned aromatics; sweet but bracingly bitterish and dry in structure. The aromatics prevail in a smooth, refreshing finish.

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