Blind Assessment

Very sweet, crisply chocolaty. Baking chocolate, red apple, maple syrup, bay leaf, clover blossom in aroma and cup. Briskly sweet acidity; very syrupy, vibrant mouthfeel. The finish centers around notes of baking chocolate and sweet red apple.

Notes

Produced by Juan Peña of Finca La Papaya, entirely of the Typica variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A lively, chocolate- and herb-driven washed Ecuador with a throughline of red apple notes supported by crisp maple syrup.

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