Blind Assessment

Richly fruit-forward, deeply sweet-savory. Dried mango, saltwater taffy, hop flowers, agave syrup, oak in aroma and cup. Bittersweet structure with brisk acidity; satiny-smooth mouthfeel. The resonant finish centers around notes of mango and hop flowers supported by oak.

Notes

Produced by Don Luis Campos of Cordillera de Fuego from trees of the Caturra and Catuaí varieties of Arabica, and processed by the “thermic” method, in which beans, with skins removed, are heated with some of the fruit flesh or mucilage still adhering to them. The exposure to heat starts to break down the natural sugars of the mucilage, partially caramelizing it.  Revel Coffee is a micro-roaster located in Billings, Montana. Its motto: “Quality is paramount – a difference you can revel in.” Visit www.revelcoffee.com or call 406-534-9621 for more information.

Bottom Line

A fruit-driven, resonant Costa Rica cup processed by an experimental method that results in an appealing savory-leaning cup — think dried mango and saltwater taffy.

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