Blind Assessment

Richly sweet-savory, nuanced and aromatic. Candy apple, almond nougat, hop flowers, frankincense, baking chocolate in aroma and cup. Even-keeled acidity; mouth-filling, viscous body. Richly bittersweet finish with notes of candy apple and hops.

Notes

Produced by Marta Bayter and her sons, Shady and Elias, of Vergel Estate, from trees of the Sidra variety of Arabica, and processed by the anaerobic natural method, with the addition of mossto (fresh-pressed coffee fruit juice) to the fermentation. Hifalutin Coffee Roasters is a Charleston, South Carolina-based specialty coffee roaster with two cafes in town. Visit www.highfalutin.com for more information.

Bottom Line

A uniquely composed, experimentally processed Sidra with the addition of coffee fruit juice (AKA mossto) to the anaerobic fermentation, which gives the coffee a candylike, rich-toned profile.

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