Blind Assessment

Sweet, deep, balanced. Caramel, clover flowers, cedar, baking chocolate, a hint of passionfruit with a gently sweet yogurty tang. Tartly sweet but deeply savory in structure. Lightly syrupy mouthfeel. Dry and richly layered in the finish; passionfruit and hint of chocolate.

Notes

Produced by Yesid Galindo of Finca El Ventilador entirely of the Pink Bourbon variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in an oxygen-free environment before drying, still in the whole fruit. Magnolia Coffee is a Charlotte, North Carolina-based specialty roaster whose mission is to use sustainably sourced coffees to make a difference in the lives of coffee workers and to foster a socially conscious community with cause-supporting coffees. Visit www.magnoliacoffeeco.com for more information.

Bottom Line

Anaerobic processing overlays a balanced cup with a pleasing, flavor-complicating yogurty tang.

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