Blind Assessment

Fruit-toned, delicately spicy. Dried strawberry, nutmeg, fresh-cut fir, reduction of balsamic vinegar, myrrh in aroma and cup. Sweet-tart structure with brisk acidity; round, plump mouthfeel. The hint of sweet ferment throughout the profile is amplified in the resounding finish, which is both sweet and appealingly savory, with notes suggesting a richly pleasing balsamic vinegar reduction.

Notes

This coffee tied for the highest rating in a cupping of coffees from Peru, Bolivia and Ecuador for Coffee Review’s March 2019 tasting report. Produced by the Rodriguez family of Finca Alasitas entirely from the trees of the celebrated Geisha (also spelled Gesha) variety of Arabica. This sample consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Self-taught roaster Sean Tung is interested in bringing medium-roast coffee with depth and balance to his customer at Sucré Beans, a roastery and café in Taipei. For more information, visit https://www.facebook.com/SUCREBEANS/.

Bottom Line

An appealingly eccentric coffee: think deep, fruity sweetness juxtaposed with rich umami notes.

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