Blind Assessment

Very rich, very sweet, complex and multilayered. Amber, dried nectarine, almond butter, graphite, wisteria in aroma and cup. Balanced, malic (apple-like) acidity; plush, very syrupy mouthfeel. Lingering finish consolidates to notes of nectarine and amber.

Notes

 Produced in Ka’u from trees of the big-beaned Maragogipe (also spelled Maragogype), Pacamara, and Maracaturra varieties of Arabica and processed by the natural method (dried in the whole fruit). Big Island Coffee Roasters is an award-winning coffee roaster operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information. 

Bottom Line

A uniquely composed rare variety of Arabica that’s incredibly sweet, intensely rich and deeply savory — look for concentrated notes of stone fruit and an amber-like, resiny depth.

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