Blind Assessment

Richly sweet-tart, complex. Pineapple kefir, lilac, dark chocolate, amber, honey in aroma and cup. Bright, juicy acidity; satiny, viscous mouthfeel. A long finish centers around pineapple, amber and honey notes.

Notes

Produced at Finca La Loma, entirely of the Caturra variety of Arabica, and processed by the double-anaerobic washed method, in which the fermentation step occurs in a hermetically sealed vessel before the beans are washed and dried. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A multi-layered, deep-toned anaerobic natural Costa Rica with especially lively acidity.

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