Blind Assessment

Decadently rich, resonantly chocolaty, floral-toned. Chocolate fudge, salted caramel, gardenia, date, scorched almond in aroma and cup. Vibrantly bittersweet structure with round acidity; lush, creamy mouthfeel. Chocolaty and nut-toned finish with a hint of smokiness.

Notes

Produced at Finca Cruz Loma from the Typica Mejorado and Sidra varieties of Arabica, and processed by the traditional washed method (fruit skin and flesh are removed from the beans before they are dried). This coffee won first place in the 2021 Taza Dorada competition for Ecuador green coffees. In addition to his retail roasting operation, Aroma Roast Coffees, Simon Hsieh also operates Soaring Phoenix Trading, a business focused on purpose-built commercial espresso blends and high-quality single-origin coffees. Customers can also visit the new showroom, Chateau Andy, in Taipei City. Visit www.facebook.com/4ArtsZeroDefectCoffees or call 886-0983-749876 for more information.

Bottom Line

A complex, multi-layered Ecuador cup, with distinct floral and chocolate tones and an enticing whiff of smoked almond. A splash of cream can make this coffee exhilaratingly dessert-like.

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