Blind Assessment

Evaluated as espresso. Co-taster John DiRuocco and Ken both found a sweetly tangy intrigue animating this plush, satiny bodied espresso, and rewarded it with 95s. Ken called it rich pistachio; John favored musky, mango-like tropical fruit. For both tasters, the pistachio/mango notes impressively sweetened and moved forward in three parts milk.

Notes

Produced by Shady & Elias Bayter of El Vergel Estate, entirely of the Gesha variety of Arabica, and processed by the carbonic maceration natural method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2, then drying the coffee in the whole fruit. Imported by Forest Coffee. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.  

Bottom Line

Sweetness, balance and confidence in a carbonic-macerated Gesha with a musky, tangy originality.

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