Blind Assessment

Deeply and sweetly pungent. Dark chocolate, apple, fresh-cut cedar, cherry blossom in aroma and cup. Crisp, juicy acidity; syrupy mouthfeel. Cherry blossom and cedar dominate in the gently drying finish.

Notes

Produced by Anny Pimental entirely from trees of the heirloom Bourbon variety of Arabica and processed by the red honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the red honey variation, all or almost all of the pulp is allowed to dry on the beans, rather than only a portion of it, as would be the case with yellow honey. This coffee tied for the second-highest rating in a cupping of honey-processed coffees for Coffee Review‘s August 2016 tasting report. Husband and wife team Samantha and Weston Nawrocki founded Manzanita Roasting on their family’s 127-year-old winery in San Diego. Committed to quality direct-trade sourcing and skillful roasting, they are happy to be a part of what they call San Diego’s new “coffee frontier.” Wholesale, retail and online sales. Visit www.manzanitaroasting.com for more information.

Bottom Line

A solid, satisfying cup, cedary and deep.

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