Blind Assessment

Sweetly tart, richly fruit-toned. Raspberry, Meyer lemon zest, dark chocolate, cedar, pink peppercorn in aroma and cup. Tart-leaning structure with juicy acidity; very full, satiny-smooth mouthfeel. The finish centers around dark chocolate and raspberry.

Notes

Produced by William Morra entirely of the Caturra variety of Arabica, and processed by the natural method (dried in the whole fruit). Based in Phoenix, Arizona, Press Coffee roasts in small batches to ensure the highest quality and consistency, while sharing their knowledge and passion for coffee with customers. Visit www.presscoffee.com for more information.

Bottom Line

A focused, intensely fruit-forward Costa Rica natural driven by berry and dark chocolate notes.

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