Blind Assessment

Richly sweet-savory. Baking chocolate, red plum, nougat, cedar, hop flowers in aroma and cup. Brisk acidity; crisp, velvety mouthfeel. The wood-framed finish is supported by baking chocolate.

Notes

Produced by Servio Lenin González Jiménez of Clara Luz Farm, entirely of the Sidra variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A crisply chocolaty Ecuador complicated by bittersweet hop-like florals.

Explore Similar Coffees

Click here for more reviews from Buon Caffe

Click here for more information about coffees from Ecuador