Blind Assessment

In the aroma cocoaish chocolate with floral top notes. In the cup Ken (89) and co-cupper Ted Stachura (87) both found continued baker's chocolate notes with a lean toward nut. Complications for Ken were hints of flowers and white wine, for Ted faint suggestions of citrus and pipe tobacco. Round and chocolaty in the short finish, fading toward a mild astringency (Ted: "dry wood") in the long.

Notes

Processed by the traditional Brazilian natural or dry method, meaning the coffee was dried with both skin and fruit still adhering to the beans. From the Cerrado growing region, a high plateau in south-central Brazil with a dry harvest season particularly suited to sun-drying natural and pulped-natural process coffees. Farmer Tulio Bovaretto produced this coffee from trees of the Catuai, icatus and topazio varieties. Victrola is a small-batch, hands-on roaster with a passionate commitment to quality and distinctiveness. Visit www.victrolacoffee.com or call 206-624-1725 for more information.

Who Should Drink It

A quiet, dry, cocoa-toned natural Brazil for those who avoid brightness and fruit.

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